Blueberry Sourdough Pancakes
User Reviews
5
Blueberry Sourdough Pancakes
Description
This pancake recipe uses a combination of ingredients including melted butter, eggs, milk, and sourdough starter, resulting in a batter that is leavened not only by baking soda and powder but also by the natural fermentation of the starter. The flour is whisked in last, followed by gentle folding of blueberries to integrate them without breaking. Cooking the pancakes on a preheated griddle creates a slightly crisped surface and fluffy interior.
The blueberries add pockets of sweetness and moisture that complement the mild tang from the sourdough. These pancakes are best served warm with toppings of choice but can stand well on their own. Adjusting batter consistency with additional milk allows for texture customization.
Ingredients
- ¼ cup butter 4 tablespoons or 57 g; melted
- 2 large egg room temperature
- 1 cup milk room temperature, 245 g
- 1 teaspoon vanilla extract
- 1 ½ cup sourdough starter discard or fed
- 1 ½ cups flour 187.5 g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pint blueberries fresh or thawed
Instructions
- In a large bowl, whisk together the butter, eggs, milk, vanilla, and sourdough starter until combined.
- Whisk in the remaining ingredients one at a time (the flour, baking soda, baking powder, and salt).
- Gently fold in the blueberries.
- Preheat the griddle.
- Once the griddle is hot, gently stir the pancake batter and use a 1/3 measuring cup to pour the batter onto the grill. (If the batter is too thick, add 1 teaspoon of milk at a time until you reach your desired consistency.)
- Cook the pancakes for 2-3 minutes, and then flip them over, cooking them for 1-2 more minutes.
- Serve warm with your favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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