Blueberry Buttermilk Sourdough Pancakes
Updated: Oct 23
Buttermilk and sourdough discard together make for an especially tender pancake batter, studded with fresh blueberries.
Part of our weekend pancake tradition, Sunday mornings, sometimes Saturday, always a doubled batch so there's extra for the week ahead.
Why You'll Love This Recipe
Extra fluffy from real buttermilk
Juicy blueberries in every bite
A weekend tradition worth doubling the batch for
Servings: 8 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
190g (about 1½ cups) all-purpose flour
5g (1 tsp) baking soda
8g (2 tsp) baking powder
3g (½ tsp) salt
24g (2 Tbsp) sugar
42g (3 Tbsp) melted butter
240g (1 cup) buttermilk (or regular milk)
240g (1 cup) sourdough discard
150g (1 cup) blueberries
Instructions:
In a bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and sugar.
In a separate bowl, combine the wet ingredients: melted butter, milk, and sourdough discard. Mix until well combined.
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Do not overmix.
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.
Cook the pancakes for 1-2 minutes on each side, or until golden brown. Adjust the heat as needed to prevent burning.
Serve warm, topped with whipped cream, maple syrup, and additional blueberries.
Additional Tips:
Use frozen blueberries straight from the freezer: Do not thaw them. Frozen berries hold their shape instead of bleeding purple streaks through the batter.
Rest the batter: Five to ten minutes before cooking gives you a noticeably fluffier pancake.
No buttermilk on hand: Stir a splash of vinegar or lemon juice into regular milk and let it sit a few minutes before using.
Storing Instructions:
Storing: Berries keep releasing moisture as these sit, so cool them fully and store in a single layer where you can. Airtight container, fridge, up to 2 days.
Freezing: Freeze flat on a baking sheet first so they do not stick together, then move to a freezer bag for up to 2 months.
Reheating Tips:
A toaster is best here. It drives off the moisture the blueberries leave behind and gets the edges crisp again.
Ingredient Notes
Buttermilk: The acidity in buttermilk reacts with the leavener for a noticeably fluffier rise than regular milk gives you.
Troubleshooting Tips
Pancakes came out dense or flat: The batter was likely overmixed. Stir just until the flour disappears, lumps are fine and actually a good sign.
Blueberries sank to the bottom: Toss them in a spoonful of the dry flour mixture before folding them in so they stay suspended.
Outside browned before the inside cooked: Your pan is too hot. Medium-low heat and a little patience gives you an evenly cooked pancake.
Batter thickened while sitting: Sourdough discard batters tighten as they rest. Thin with a splash of buttermilk until it ribbons off the spoon again.
What to Serve This With
Serve with maple syrup and a side of crispy bacon.
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