Sourdough Blueberry Pancakes

Recipe serves 4 (3 pancakes each)


  • 5 cups sourdough starter
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tbsp vegetable oil
  • 3 eggs
  • 1 tbsp water (if necessary)
  • butter for pan or griddle
  • 1 cup blueberries


Prepare Starter

  1. Feed your sourdough starter, and leave out at room temperature overnight

Make Pancakes

  1. Whisk the starter with the other ingredients (without  the blueberries)
  2. Allow batter to sit 10 minutes before using
  3. Heat griddle or frying pan on high heat. Coat with clarified butter
  4. Ladle about ⅓ cup on griddle or pan per pancake. Allow to cook about 30 seconds before sprinkling blueberries over top (if you add blueberries right away, they will sink to the bottom)
  5. Bubbles will start to form, and rise and sink in top of cake. Once the bubbles stop moving, it is time to flip
  6. Cook other side until browned, about 1 minute
  7. Serve with butter, syrup, powdered sugar, or toppings of choice