Sourdough Blueberry Pancakes

4.84 from 12 votes

Tender, fluffy, golden, and buttery pancakes with a mild sourdough tang and bubbly pockets of fresh blueberries.

Prep Time10

Cook Time3

Course: Breakfast

Cuisine: American

Keyword: quick, sourdough blueberry pancakes, sourdough breakfast

Servings: servings

Begin by melting 1/4 cup (half of a stick) of butter and setting it aside to cool. Add flour, salt, and baking soda to a large bowl and combine.
Add the sourdough discard, milk, eggs, cooled butter, and honey to the dry ingredients, then whisk until just combined. The batter may still be somewhat lumpy which is just fine.
Heat the skillet over medium heat.
Add a small amount of butter to the hot skillet, then ladle about one-third of a cup of batter onto the melted butter. Sprinkle over a few blueberries, arranging them evenly over the pancake.
Cook until the edges begin to set and bubbles appear across the batter. This may take several minutes. Flip, then continue to cook for 1-2 minutes on the other side. Keep the cooked pancakes in a warm oven until ready to serve.
Serve warm with more fresh berries, fruit topping, homemade yogurt with honey, or maple syrup.

Avoid overmixing the pancake batter, and aim to only flip them once while cooking. Too much stirring, or flipping too many times, can cause the pancakes to be flat.
For thinner, less fluffy pancakes, you can add a splash more milk to thin the batter.
Start your skillet out on medium-high heat, but if the pancakes are cooking too hot or burning easily after the first round or two, reduce the heat to medium-low or low heat.
To get things moving quickly, I use more than one skillet and have lots of pancakes cooking at once.
You can swap the blueberries out for raspberries, chopped strawberries, blackberries, or oven chocolate chips.