Blueberry Buttermilk Sourdough Pancakes

These fluffy blueberry buttermilk sourdough pancakes are a delicious twist on a classic breakfast favorite! Bursting with fresh blueberries, they’re not only tasty but also gut-friendly thanks to the sourdough discard. Start your day off right with this nutritious and satisfying breakfast!

Servings: 8 pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 190g all-purpose flour

• 1 tsp baking soda

• 2 tsp baking powder

• 1/2 tsp salt

• 24g sugar

• 42g melted butter

• 240g buttermilk (or regular milk)

• 240g sourdough discard

Instructions:

1. In a bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and sugar.

2. In a separate bowl, combine the wet ingredients: melted butter, milk, and sourdough discard. Mix until well combined.

3. Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Do not overmix.

4. Heat your pan over low heat (about a 2 on a standard stovetop). Add a bit of butter to the pan, then ladle in the pancake mixture and sprinkle with blueberries.

5. Cook the pancakes for 1-2 minutes on each side, or until golden brown. Adjust the heat as needed to prevent burning.

6. Serve warm, topped with whipped cream, maple syrup, and additional blueberries.

Additional Tips:

• For even fluffier pancakes, let the batter rest for 5-10 minutes before cooking.

• You can substitute the blueberries with other fruits like strawberries or bananas if desired.

• If you don’t have buttermilk, mix regular milk with a splash of vinegar or lemon juice to mimic the acidity.

Storing Instructions:

• Store leftover pancakes in an airtight container in the fridge for up to 2 days.

• For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheating tips:

• Reheat pancakes in a toaster or microwave until warmed through, or on a skillet for a crispy exterior.