Lemon Blueberry Sourdough Pancakes

Name: Lemon Blueberry Sourdough Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sourdough starter; 1 cup buttermilk; 1 egg; 2 tablespoons melted butter; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Clean Eating Recipes

I absolutely love starting my day with these Lemon Blueberry Sourdough Pancakes! The tangy flavor of the lemons perfectly complements the sweetness of the blueberries, and the sourdough adds a unique depth I just can't resist. Making these pancakes is a delightful ritual for me; the wonderful aroma fills the kitchen, and the fluffy texture leaves me craving more. Plus, the addition of fresh ingredients elevates this breakfast to a new level of deliciousness. It's a great way to use up leftover sourdough starter too!

Created by

Emily

Last updated on 2026-01-25T16:26:27.853Z

When I first tried making pancakes with a sourdough starter, I was amazed by the results! The sourdough not only made them lighter but also added a tangy flavor that perfectly balanced the sweetness of the blueberries and the brightness of the lemon juice. To ensure the pancakes are fluffy, I allow the batter to rest for about 10 minutes before cooking. This gives the baking soda time to react with the sourdough, resulting in the perfect rise.

One of my favorite tips is to sprinkle the blueberries on top of the pancakes while they’re cooking. This prevents the berries from sinking into the batter and creates a beautiful, vibrant presentation. Pair these pancakes with a drizzle of maple syrup or a dollop of yogurt, and you have a breakfast worth celebrating!

Why You'll Love These Pancakes
Fluffy pancakes loaded with juicy blueberries and zesty lemon
Unique sourdough flavor that adds depth to your breakfast
Quick to make, perfect for a cozy weekend brunch

Mastering Pancake Texture

The texture of your pancakes is crucial for a delightful breakfast experience. It's essential to avoid overmixing the batter once the wet and dry ingredients are combined. A few lumps are perfectly fine, as they contribute to the pancakes' tender texture. If you accidentally overmix, the pancakes may turn out tough. For a lighter pancake, allow the batter to rest for about 10-15 minutes before cooking. This lets the gluten relax and results in a fluffier final product.

Another key to achieving a perfectly fluffy pancake lies in controlling your cooking temperature. Start with a preheated skillet at medium heat, ensuring it's hot enough to create a golden crust but not so hot that the outside cooks before the inside is set. You can test the heat by dropping a bit of water onto the surface; it should dance and evaporate almost immediately, indicating the ideal cooking temperature.

Ingredient Insights

Using a combination of all-purpose and whole wheat flour not only enhances the nutritional profile of these pancakes but also adds a slight nuttiness to the flavor. If you're out of whole wheat flour, you can substitute it with spelt flour for a unique taste or even oat flour for a gluten-free option. Each flour variant will impart different characteristics to your pancakes, so feel free to experiment based on what you have available.

The addition of lemon zest is not just for flavor; it brightens the overall taste of the pancakes and makes the blueberries pop. For a twist, consider adding a teaspoon of vanilla extract to the wet ingredients, which pairs beautifully with the zesty lemon and sweet blueberries. If you want to make the pancakes dairy-free, swapping buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice will work well without compromising texture or flavor.

Serving Suggestions and Variations

To elevate your pancake experience, consider topping your Lemon Blueberry Sourdough Pancakes with a fresh fruit compote or a homemade blueberry syrup. Simply simmer blueberries with a bit of sugar and lemon juice until they soften and create a syrup-like consistency. This enhances the blueberry flavor and adds a beautiful presentation on your plate.

If you want to make breakfast prep easier, you can make the pancake batter the night before and refrigerate it. However, allow it to rest for 10-15 minutes at room temperature before cooking to ensure the pancakes retain their fluffiness. This approach is perfect for busy weekday mornings when you crave something special but need it ready fast. You can also freeze leftover pancakes in a single layer, then store them in an airtight container. Reheat in a toaster or microwave for a quick breakfast treat.

Ingredients

Gather all your ingredients before starting for a smooth cooking process. Here's what you'll need:

For the Pancakes

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sourdough starter
1 cup buttermilk
1 egg
2 tablespoons melted butter
Zest of 1 lemon
1 cup fresh blueberries

Make sure to stir the batter gently to keep the pancakes light and airy!

Instructions

Follow these simple steps to make delicious Lemon Blueberry Sourdough Pancakes:

Prepare the Batter

In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the sourdough starter, buttermilk, egg, melted butter, and lemon zest. Gradually mix the wet ingredients into the dry until just combined. Be careful not to overmix.

Cook the Pancakes

Heat a griddle or non-stick skillet over medium heat. Grease lightly with butter or cooking spray. Pour about 1/3 cup of the batter onto the skillet for each pancake. Sprinkle a handful of blueberries on top. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.

Serve and Enjoy

Remove the pancakes from the skillet and keep warm. Serve with maple syrup, more blueberries, or even a dollop of Greek yogurt for added creaminess.

Enjoy your pancakes fresh off the griddle for the best flavor!

Pro Tips

For even more lemon flavor, you can add a splash of lemon juice to the batter. To keep pancakes warm while cooking in batches, place them on a baking sheet in a 200°F (95°C) oven.

Troubleshooting Pancake Issues

If your pancakes aren’t rising as expected, check the freshness of your baking powder and baking soda. Expired leavening agents can lead to flat pancakes. To test baking powder, mix a teaspoon with hot water; it should fizz vigorously. For baking soda, combine it with vinegar or lemon juice and look for bubbling. If either fails, consider replacing them with fresh alternatives for the best results.

Another common issue is pancakes sticking to the skillet. Make sure your cooking surface is well-preheated and lightly greased. If using a non-stick skillet, avoid using too much oil, as this can create a barrier that prevents flipping. A light swipe with butter or cooking spray should suffice. If you still encounter sticking, the skillet may need to be a bit hotter to create that perfect sear.

Storage and Reheating Tips

To keep your pancakes fresh for later, allow them to cool completely before stacking them with parchment paper in between to prevent sticking. Store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, a quick reheat on a skillet over low heat for 2-3 minutes on each side will restore their fluffy texture and warmth.

For longer storage, you can freeze the pancakes. Lay them in a single layer on a baking sheet until frozen solid, then transfer them into a freezer-safe bag. They can last for up to two months. When reheating, simply toast them directly from the freezer or microwave for a minute or two until warmed through, bringing back that delightful breakfast experience with minimal effort.

Fun Variations to Try

If you're looking to mix things up, consider adding nuts, like walnuts or pecans, to the batter for added crunch and protein. You can also incorporate other fruits such as diced strawberries or raspberries, which create a great flavor combination with the lemon and blueberries. Just remember to adjust the sugar slightly if the fruits are particularly sweet or tart.

For a more indulgent pancake, experiment by swirling in a bit of cream cheese filling or chocolate chips. You can also add spices like cinnamon or nutmeg to the batter for a warm, cozy flavor. These variations keep the recipe exciting and adaptable, fitting various taste preferences and dietary needs.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just add them directly to the batter without thawing to prevent them from bleeding.

→ What type of sourdough starter should I use?

Any active sourdough starter will work, whether it's whole wheat or white. Just make sure it's bubbly and at room temperature.

→ Can I make the batter ahead of time?

It's best to make the batter fresh, but you can prepare it and store it in the fridge for a few hours before cooking.

→ Can I substitute the buttermilk?

Yes! You can use regular milk with a tablespoon of vinegar added to it as a substitute for buttermilk.