Sourdough Lemon Blueberry Flapjacks (Printable View)

Fluffy pancakes with bright lemon zest and juicy blueberries, perfect for a fresh breakfast or brunch.

# What You’ll Need:

→ Wet Ingredients

01 - 1 cup sourdough discard, unfed and at room temperature
02 - 1 cup milk
03 - 2 large eggs
04 - 3 tablespoons unsalted butter, melted, plus additional for cooking
05 - 1 teaspoon vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice

→ Dry Ingredients

08 - 1 1/4 cups all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon salt

→ Add-ins

13 - 1 cup fresh or frozen blueberries, unthawed if frozen

# How To Make It:

01 - In a large mixing bowl, whisk together sourdough discard, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until thoroughly incorporated.
02 - In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
03 - Gently fold dry ingredients into wet mixture, stirring until just combined. Avoid overmixing; small lumps are acceptable.
04 - Fold blueberries into batter until evenly distributed.
05 - Heat a non-stick skillet or griddle over medium heat and lightly brush with butter.
06 - Pour 1/4 cup batter per pancake onto the cooking surface. Cook for 2-3 minutes until bubbles form on the surface and edges appear set.
07 - Flip pancakes and cook the other side for 1-2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a serving plate and maintain warmth. Repeat cooking process with remaining batter, adding butter as needed.
09 - Serve pancakes warm with optional toppings including maple syrup, additional blueberries, or powdered sugar.

# Best Practices:

01 -
  • You finally have a reason to keep that sourdough discard instead of feeling guilty about it.
  • The lemon and blueberry combination tastes fancy enough for brunch guests, but it's honestly too easy to mess up.
  • These pancakes stay fluffy even after they cool down, which means breakfast can stretch into mid-morning without anyone complaining.
02 -
  • If your batter sits for more than a few minutes, the baking powder and soda start working; pancakes made from batter that's been sitting will be denser, so mix and cook quickly.
  • Frozen blueberries are actually the better choice here because they stay intact and don't bleed into the batter, giving you those gorgeous pockets of fruit in each bite.
03 -
  • Let your sourdough discard sit at room temperature for at least an hour before using it; cold discard from the fridge can make the batter thick and sluggish.
  • If you don't have fresh blueberries, frozen ones actually perform better here because they won't sink or break apart, keeping your pancakes looking beautiful.
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