This has become my all time FAVORITE breakfast!  I’ve been making them at least twice a week.  I love that they can be whipped up right away and I don’t have to start them the night before like many sourdough recipes.  I’m not good at planning ahead, so this recipe is definitely for ME and I’m guessing might be for you!  Give them a try, and I’m sure you’ll agree they are DELICIOUS!

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Start by whisking together all of the wet ingredients: 1 cup sourdough starter, 3/4 cup of milk (I use almond milk), 2 tablespoons melted butter, 2 tablespoons 100% maple syrup, and 1 egg.  Then add the dry ingredients: 1 cup all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

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Whisk until combined.

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Now you can fold in 1/2 to 1 cup of blueberries, or you can drop a handful of blueberries (frozen, thawed or fresh) on each pancake after pouring the batter on the hot skillet.  I use a 1/3 cup measuring cup to pour the batter into a buttered skillet on medium heat.  When the underside of the pancakes is golden brown flip it over with a wide spatula and cook for another 1 to 2 minutes.

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This recipe will make 8 good sized pancakes…..

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Serve with butter and real syrup.  They are absolutely heavenly!

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Quick Blueberry Sourdough Pancakes!
Author: 
Serves: 8 pancakes
 
Ingredients
  • 1 cup sourdough starter
  • ¾ cup milk
  • 2 tablespoons melted butter
  • 1 egg
  • 2 tablespoons maple syrup
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ to 1 cup blueberries (fresh, frozen or thawed)
Instructions
  1. Put the first 5 ingredients into a medium sized bowl and whisk together. Add the flour, baking soda and salt and whisk until combined. Fold in blueberries and scoop out ⅓ cup of batter into a buttered skillet heated to medium heat. When the underside of the pancake is golden brown, flip it over with a wide spatula and cook for another 1 to 2 minutes. Serve with butter and real syrup!