This Blueberry Sourdough Pancake is the ultimate cozy skillet breakfast — thick, golden, and beautifully custardy in the center. Sourdough discard adds a gentle tang that perfectly complements sweet, jammy blueberries, while a touch of buttermilk keeps every bite light and tender. Slowly cooked until the edges turn crisp and deeply caramelized, this pancake feels like a bakery-style treat made right at home.
Why You’ll Love This Recipe
This isn’t your average pancake. The sourdough discard adds a subtle tang that balances the sweetness of juicy blueberries, while slow skillet cooking creates that irresistible contrast of crisp edges and a soft, custardy center.
Ingredients you’ll need
- Sourdough discard (100% hydration)
- Buttermilk or whole milk
- Large egg
- Melted butter
- Vanilla extract
- Lemon zest (optional)
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Blueberries (fresh or frozen)
Equipment you will need
- 7–8 inch skillet (cast iron or nonstick)
- Mixing bowls (medium + small)
- Whisk + rubber spatula
- Measuring cups and spoons
- Neutral cooking oil
- Cooling rack (optional, for resting before slicing)
Variations & Substitutions
- Use whole milk instead of buttermilk: The pancake will be slightly less tangy but still tender and fluffy.
- Swap blueberries for other fruit: Try raspberries, chopped strawberries, blackberries, or a mix. Frozen fruit works great — just don’t thaw.
- Make it cinnamon-spiced: Add ¼–½ teaspoon ground cinnamon to the dry ingredients for a warm, bakery-style flavor.
- Add lemon brightness: Increase the lemon zest or add ½ teaspoon lemon extract for a brighter, more vibrant blueberry flavor.
- Turn it into a chocolate chip pancake: Fold in ¼ cup mini chocolate chips (or do half berries, half chocolate).
- Dairy-free option: Use a neutral oil or vegan butter in place of butter and swap the milk for your favorite dairy-free option.
- Gluten-free variation: Use a 1:1 gluten-free all-purpose flour blend. The pancake may be slightly softer but still delicious.
Giant Blueberry Sourdough Pancake
Ingredients
Wet Ingredients
- 100 grams sourdough discard (100% hydration)
- 1/3 cup buttermilk or whole milk
- 1 large egg
- 2 tbsp unsalted melted butter
- 1 tsp vanilla extract
- zest 1/4-1/2 of a lemon (optional)
Dry Ingredients
- 1/3 cup flour
- 1 1/2 tbsp sugar
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/2 cup blueberries (fresh or frozen)
Instructions
- In a medium bowl, whisk together the discard, buttermilk, egg, melted butter, and vanilla until smooth. In a separate bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add dry to wet and stir until just combined (should be thick but pourable). Fold in blueberries.
- Heat a 7-8 inch skillet over low/medium heat and add 1 tbsp neutral oil, and swirl to coat. Pour in the batter and smooth the top.
- Cook low for 17-20 minutes, until the edges are golden brown and the center is just barely set but still has a soft wobble. Flip the pancake and cook for another 5-7 minutes until that side is crispy.
- Cool 5 minutes before slicing. Serve with maple syrup and extra butter.
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