Lemon Blueberry Sourdough Pancakes are bright, fluffy, and packed with fresh blueberries and a hint of zesty lemon. These pancakes have a lovely tang from the sourdough, mixed with juicy bursts of blueberry in every bite. They’re just the right balance of sweet and tart, making breakfast feel a little more special.
I love making these pancakes on relaxed weekend mornings when there’s time to enjoy the process. The sourdough adds a light, tender texture that makes them different from your usual pancakes, and the lemon zest really wakes up the flavors. I find they’re perfect with a drizzle of maple syrup or a small pat of butter for an extra cozy touch.
These pancakes are a great way to use up sourdough starter discard, which makes me feel happy about not wasting anything. I often serve them with a cup of coffee and a little fresh fruit on the side—it’s such a simple, lovely meal that always brings smiles at the table.
Key Ingredients & Substitutions
Sourdough Starter Discard: This ingredient adds a gentle tang and lightness to your pancakes. If you don’t have sourdough discard, try using plain yogurt or buttermilk as a substitute for that mild tangy flavor.
Blueberries: Fresh blueberries are best here to keep the pancakes moist and juicy. If fresh ones aren’t available, frozen blueberries work well too—just toss them in frozen to avoid color bleeding.
Lemon Zest and Juice: Fresh lemon zest brightens the batter and gives a lovely citrus aroma. Avoid bottled lemon juice; fresh always tastes better. If you like, orange zest could be a nice alternative for a softer citrus note.
Buttermilk: Buttermilk adds tenderness and richness. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes before using.
How Can I Make Fluffy Pancakes Without Overmixing the Batter?
The key to fluffy pancakes is mixing the batter until just combined—don’t overdo it! Overmixing develops gluten, which can make pancakes tough.
- Combine your dry ingredients first, then whisk the wet ingredients separately.
- Pour the wet into the dry and stir gently. It’s okay if the batter looks lumpy.
- Fold in blueberries carefully to avoid bursting them.
- Wait for bubbles to appear before flipping each pancake—this means the inside is cooking well.
By handling the batter gently, your pancakes will stay tender and full of air, making them soft and light on the plate.
Equipment You’ll Need
- Large mixing bowls – I like using them because they give me plenty of space to whisk ingredients without spills.
- Whisk – helps combine the wet and dry ingredients smoothly and prevents lumps.
- Non-stick skillet or griddle – I use it to cook the pancakes evenly and easily flip them without sticking.
- Measuring cups and spoons – ensure your ingredients are just right for perfect pancakes every time.
- Spatula – makes flipping pancakes simple and keeps them intact.
Flavor Variations & Add-Ins
- Replace blueberries with sliced strawberries or raspberries for extra fruity flavor.
- Add a teaspoon of vanilla extract to the batter for a sweeter aroma.
- Toss in chopped nuts or chocolate chips to add texture and richness.
- Use orange zest instead of lemon for a different citrus twist that pairs well with berries.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
Pancake Batter:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus extra for cooking
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup fresh blueberries (plus extra for garnish)
For Serving (Optional):
- Powdered sugar
- Lemon slices
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. No resting time needed, so you can enjoy fresh pancakes right away!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the sourdough starter discard, all-purpose flour, sugar, baking powder, baking soda, and salt until everything is combined well.
2. Combine Wet Ingredients:
In another bowl, whisk the buttermilk, egg, melted butter, lemon zest, and lemon juice until smooth and blended.
3. Make the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined—it’s okay if the batter is a little lumpy. Avoid overmixing, so your pancakes stay tender.
4. Add Blueberries:
Carefully fold the fresh blueberries into the batter, trying not to burst them.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and brush lightly with melted butter. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on top and the edges start to look set, about 2-3 minutes.
6. Flip and Finish Cooking:
Flip the pancakes gently and cook for another 2 minutes or until golden brown and cooked through. Move the cooked pancakes to a warm plate while you finish the batch, adding more butter to the skillet as needed.
7. Serve and Enjoy:
Stack your pancakes on a plate, and top with extra blueberries, a sprinkle of powdered sugar, some lemon slices, and a drizzle of maple syrup if you like. Enjoy your delicious, tangy, and fluffy Lemon Blueberry Sourdough Pancakes!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just add them to the batter while still frozen to prevent the color from bleeding too much. They may release a bit more juice, so handle gently to keep your batter from turning purple.
What Can I Substitute for Sourdough Starter Discard?
If you don’t have sourdough discard, use plain yogurt or extra buttermilk instead. Either will add a nice tang and help keep the pancakes tender.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave to keep them soft and delicious.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter the night before and refrigerate it. Give it a gentle stir before cooking and expect the pancakes to be just as tasty!