Go Back

Giant Blueberry Sourdough Pancake

Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

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.