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!
Ingredients
- 2 cups sourdough discard I’m sure you could also use active sourdough starter for these pancakes, but personally, I’ve never tried it.
- 2 eggs
- 1/4 cup 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.
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 -2 cups 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
Instructions
- 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!
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!
Nutrition
Calories: 280kcalCarbohydrates: 29gProtein: 6gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgSodium: 598mgPotassium: 59mgFiber: 2gSugar: 4gVitamin A: 139IUVitamin C: 4mgCalcium: 15mgIron: 0.5mg
Tried this recipe?Let us know how it was!