Lemon Blueberry Sourdough Pancakes are a bright and fluffy breakfast treat that brings together the tangy zing of lemon with the sweet pops of fresh blueberries. The sourdough gives these pancakes a lovely depth of flavor and a light, airy texture that feels special but is really easy to make.
I love making these pancakes on slow weekend mornings when I have a little extra time to enjoy the process and the smell of lemon and blueberries filling the kitchen. Using the sourdough starter not only adds flavor but also helps the pancakes rise beautifully without needing much extra baking powder.
My favorite way to serve these pancakes is with a drizzle of maple syrup and a sprinkle of powdered sugar, plus a few extra blueberries on top. They’re perfect with a cup of coffee or your favorite morning tea. These pancakes have become a favorite with everyone I know, especially when you want something a little different yet comforting and familiar.
Key Ingredients & Substitutions
Sourdough Starter: This adds a nice tang and helps make the pancakes light. If you don’t have one, you can use equal parts plain yogurt or buttermilk for a similar effect.
Fresh Blueberries: I prefer fresh for their burst of flavor and texture. Frozen works too—just don’t thaw them fully to avoid bleeding color in the batter.
Lemon Zest & Juice: Fresh lemon zest brightens the flavor wonderfully. If you don’t have fresh lemons, a teaspoon of lemon extract or a bit of bottled lemon juice can work.
Baking Powder & Baking Soda: These help the pancakes rise. Using both balances the acidity of the sourdough and lemon juice for perfect fluffiness.
How Do You Get Fluffy, Tender Pancakes Without Overmixing?
Mixing the batter just enough is key. Overmixing develops gluten and makes pancakes tough, so stir until the flour is almost incorporated but still a bit lumpy.
- Combine wet ingredients well first.
- Gently fold in dry ingredients with slow, careful strokes.
- Fold in blueberries last to avoid crushing them.
- Rest the batter for 5 minutes to let the leavening start working and improve texture.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for combining ingredients and a smaller one for dry ingredients. They’re essential for easy prep.
- Whisk or spoon – a whisk helps incorporate everything smoothly without lumps.
- Non-stick skillet or griddle – makes flipping pancakes simple and prevents sticking.
- Measuring cups and spoons – to get the right proportions easily.
- Spatula – for flipping pancakes with confidence.
- Lemon zester or microplane – adds fresh citrus flavor to the batter.
Flavor Variations & Add-Ins
- Use raspberries or blackberries instead of blueberries for different berry flavors.
- Add a teaspoon of vanilla extract or cinnamon to the batter for extra warmth and aroma.
- Mix in chopped nuts like walnuts or pecans for crunch.
- Swirl in a bit of cream cheese or mascarpone for a richer, creamier pancake experience.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration)
- 1 cup all-purpose flour
- 1 cup milk (whole or your preferred kind)
- 2 large eggs
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 cup fresh blueberries (plus extra for topping)
- Butter or oil for cooking
- Maple syrup and butter for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. It’s perfect for a relaxed weekend breakfast but quick enough for a weekday treat.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, milk, eggs, sugar, lemon zest, and lemon juice until smooth and combined.
2. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps keep the pancakes light and fluffy.
3. Make the Batter:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should remain a little lumpy – that’s key for tender pancakes.
4. Add the Blueberries:
Fold the fresh blueberries carefully into the batter, trying not to crush them so they stay plump and juicy inside your pancakes.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on top and edges look set.
Flip carefully and cook for another 1-2 minutes, until golden and cooked through. Repeat with remaining batter, adding more butter or oil as needed.
6. Serve and Enjoy!
Stack the pancakes on plates, top with a pat of butter and extra fresh blueberries. Drizzle generously with maple syrup and savor every bite of your fluffy lemon blueberry sourdough pancakes!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Use frozen blueberries straight from the freezer without thawing to prevent the batter from turning purple. Gently fold them in to keep them from breaking apart.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter in advance and refrigerate it for up to 4 hours. Give it a gentle stir before cooking, as the sourdough may continue to ferment slightly.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or on a skillet over low heat until warmed through.
What If I Don’t Have a Sourdough Starter?
No worries! Substitute with 1 cup of buttermilk or plain yogurt to keep that nice tang and fluffy texture in your pancakes.