Sourdough Discard Blueberry Pancakes

These easy and delicious sourdough discard blueberry pancakes call for just 6 simple ingredients and are the perfect way to use up sourdough discard! These blueberry sourdough pancakes make a great breakfast for any day of the week and can easily be topped with any of your favorite toppings.

There is nothing I love more on a lazy Saturday morning than homemade pancakes. Granted, I don’t always love being the one to make pancakes, but I do love pancakes.

And as I’m often the first person awake in the house, I’ve spent many a Saturday standing in front of the stove, flipping all kinds of homemade pancakes.

Over the years, I’ve shared a few of those recipes here on the blog. Namely, my homemade fluffy pancakes and my delicious seasonal apple spice pancakes. Both recipes are on an ever-growing list of from-scratch pancake recipes that I keep, some of which will likely find their way here eventually.

And last year, I set out to learn how to make homemade sourdough pancakes, mostly because I was trying to get more use out of my starter, and I figured pancakes would be an easy place to start.

At first, I had set out to learn how to make fluffy sourdough pancakes, but after a few weeks of having way too much sourdough starter discard. I decided to try my hand at discard pancakes.

And I’m pleased to say this recipe came out pretty great. Not only are these blueberry sourdough pancakes super yummy and an easy way to use up lots of extra discard. But they are also beyond easy to make, meaning I can whip them up any day of the week, not just Saturdays.

Made with simple ingredients and, of course, blueberries (though to be fair, you can easily leave those out if you aren’t a blueberry pancake lover like I am.) You can have these pancakes on the table in under 30 minutes. And they are sure to be a hit with the whole family.

How To Make Sourdough Discard Blueberry Pancakes

Ingredients

• sourdough discard (unfed starter). I’m sure you could also use active/mature sourdough starter for these pancakes, but personally, I’ve never tried it.
• eggs
• melted coconut oil. You can also use melted butter or another neutral oil, such as avocado oil or grapeseed oil, if you aren’t a fan of the flavor of coconut oil.
• sea salt
• baking soda
• wild blueberries. Fresh or frozen berries will work. I like to use wild blueberries as they are smaller and less juicy. But you can use any kind of blueberries for these pancakes.
• butter and maple syrup for topping, optional

Directions

In a large bowl, combine the sourdough discard, sea salt, and baking soda; mix well. Note that your mixture will bubble up quite a bit; that is perfectly normal and nothing to worry about!

Add the eggs and melted coconut oil and mix well. Set aside until ready to cook.

Heat a large skillet or frying pan over medium heat (I like to use a large cast iron skillet) and add a drizzle of oil or a small knob of butter. Heat until the oil is hot or the butter is melted and bubbly.

Scoop your pancake batter into the hot pan (I use about 1/3 cup of batter per pancake) and sprinkle a decent amount of blueberries over the top of the pancake.

Cook until the bottom is golden brown and small bubbles appear on the surface. Flip and cook until the other side is golden brown as well. Remove the cooked pancake from the pan and repeat with the remaining batter.

Keep in mind that you can make 2–3 pancakes per batch if your pan is big enough. My skillet fits two pancakes nicely!

Top your finished pancakes with butter and a drizzle of maple syrup(if using), or any of your favorite pancake toppings. 

Enjoy!

Recipe Notes

Any leftover sourdough blueberry pancakes can be stored in an airtight container or zip-top bag in the fridge for 3–5 days. Sourdough discard pancakes can easily be reheated in the oven or even the toaster!

If you aren’t a fan of blueberries, you can easily skip them in this recipe to make plain sourdough pancakes. Or add any of your favorite pancake mix-ins instead. Chocolate chips, sprinkles, and any of your favorite fresh berries would all be delicious.

Personally, I’ve never frozen these pancakes before, but I hear sourdough pancakes freeze wonderfully! To freeze, allow your pancakes to cool completely, then place them in a single layer on a baking sheet. Place them in the freezer and freeze for 1–2 hours (this is also called flash freezing).

To help prevent your pancakes from sticking to the baking sheet during the flash freeze, I recommend lining the baking sheet with a sheet of parchment paper first.

After 1–2 hours, remove your pancakes from the baking sheet, transfer them to a freezer-safe bag, and return them to the freezer. Sourdough pancakes can be frozen for 2–3 months!

If you’re new to sourdough and would like to learn how to make your own starter at home, be sure to check out my sourdough starter guide HERE!

Looking For More Sourdough Discard Recipes? Be Sure To Check Out These!

Brown Butter Sourdough Discard Chocolate Chunk Cookies

Raspberry White Chocolate Scones | sourdough discard recipe

Blueberry Lemon Sourdough Discard Scones

Sourdough Pumpkin Coffee Cake

Sourdough Discard Irish Soda Bread