Sourdough Lemon Blueberry Flapjacks (Printer-friendly)

Light, tangy pancakes infused with lemon zest and bursting with fresh blueberries for an easy morning treat.

# Required Ingredients:

→ Wet Ingredients

01 - 1 cup sourdough discard, unfed at room temperature
02 - 1 cup milk
03 - 2 large eggs
04 - 3 tablespoons unsalted butter, melted, plus extra 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 Steps:

01 - In a large mixing bowl, whisk together sourdough discard, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
02 - In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
03 - Gently fold dry ingredients into wet mixture, stirring only until combined. Leave small lumps intact to ensure fluffy pancakes.
04 - Carefully fold blueberries into the batter.
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 skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
07 - Flip pancakes and cook the opposite side for 1 to 2 minutes until golden brown and fully cooked.
08 - Transfer cooked pancakes to a plate and keep warm. Repeat cooking process with remaining batter, adding additional butter to skillet as needed.
09 - Serve pancakes warm with optional toppings such as maple syrup, fresh blueberries, or powdered sugar.

# Expert Suggestions:

01 -
  • Those tangly sourdough notes make these pancakes taste sophisticated without any extra effort on your part.
  • Frozen blueberries work just as well as fresh, so you're not trapped by seasons or availability.
  • You get to use up discard guilt-free, turning kitchen waste into something genuinely delicious.
02 -
  • Overmixing the batter is the most common mistake, and it turns fluffy pancakes into dense, rubbery disappointment, so really do stop when you see that last flour streak.
  • If you thaw frozen blueberries before adding them, they release all their juice and your batter turns streaky purple instead of studded with whole berries.
03 -
  • If you want an even more intense lemon flavor, add half a teaspoon of lemon extract to the wet mixture, but taste as you go because it's potent.
  • Weighing your flour on a scale takes the guesswork out of density and makes every batch consistent, especially if you're sharing these with people who have opinions.
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