Lemon Blueberry Sourdough Pancakes are a bright and delicious twist on your classic pancake morning. They have a lovely tang from the sourdough starter, with juicy bursts of fresh blueberries and a fresh zing of lemon that keeps things feeling light and refreshing. The texture is fluffy with just the right bit of chewiness that sourdough brings, making every bite interesting and satisfying.
I love making these pancakes when I have some leftover sourdough starter that needs a good use. Mixing in the lemon zest and blueberries feels like spring on a plate, and it wakes me up better than coffee! A little tip: don’t overmix the batter so the pancakes stay tender, and save a few blueberries to throw on top while cooking for a nice pop of color and flavor.
My favorite way to enjoy these pancakes is with a drizzle of maple syrup and a sprinkle of powdered sugar, maybe even some extra lemon zest on top. They make a weekend breakfast feel special, and somehow I always end up making extra just so I can snack on them throughout the day. They’re a simple way to bring a bit of sunshine to your table whenever you want it.
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of these pancakes. It adds a subtle tang and makes the batter light. If you don’t have sourdough starter, try using 1 cup of buttermilk plus 1 tsp of baking powder extra to get a similar rise.
Lemon Zest & Juice: Fresh lemon zest and juice bring brightness and a fresh flavor. If lemons aren’t available, a splash of fresh orange juice and a little zest works too, but the lemon really shines here.
Blueberries: Fresh blueberries add juicy pops throughout the pancakes. Frozen blueberries can be used, but add them directly to the batter without thawing to stop them from bleeding and turning everything blue.
Baking Powder & Baking Soda: These help the pancakes rise and get fluffy. Make sure your baking powder and soda are fresh for the best lift.
How Do You Avoid Overmixing the Pancake Batter?
Overmixing can make pancakes tough and dense. To keep pancakes tender:
- Combine wet and dry ingredients gently; whisk just enough to moisten the flour.
- Some lumps in the batter are okay; don’t try to make it perfectly smooth.
- Fold in blueberries carefully so the batter doesn’t get overly worked.
- Letting the batter rest 5-10 minutes before cooking helps hydration and makes fluffier pancakes.
- Cook pancakes on medium heat so they brown nicely without burning before the center cooks.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of space for combining the batter without making a mess.
- Whisk – essential for mixing the wet ingredients smoothly and avoiding lumps.
- Griddle or non-stick skillet – helps cook the pancakes evenly and gives a nice, golden crust.
- Spatula – useful for flipping the pancakes gently without breaking them.
- Measuring cups and spoons – keep the ingredients accurate for perfect pancakes.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a different berry flavor.
- Add a teaspoon of vanilla extract to the batter for extra aroma and sweetness.
- Mix in chopped nuts like walnuts or pecans for crunch and richness.
- Use orange zest instead of lemon for a citrus twist that pairs well with berries.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
- 1 cup active sourdough starter (fed, bubbly)
- 1 cup all-purpose flour
- 1 cup milk (whole or your choice)
- 1 large egg
- 2 tbsp sugar
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh blueberries (plus extra for topping if desired)
- Butter or oil for cooking
- Maple syrup, butter, and powdered sugar for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15 minutes to cook. So, you can have a delicious stack of lemon blueberry pancakes ready in around 25 minutes—perfect for a weekend breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Batter
In a large bowl, whisk together the sourdough starter, flour, milk, egg, sugar, lemon zest, and lemon juice until just combined. It’s okay if the batter looks a little lumpy; don’t overmix it.
2. Add the Leavening Agents
Sprinkle the baking powder, baking soda, and salt over the batter. Gently fold them in to combine without overworking the mixture.
3. Fold in Blueberries
Carefully fold in the fresh blueberries, saving a few to sprinkle on top of the pancakes while cooking.
4. Cook Your Pancakes
Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter for each pancake onto the hot skillet. Add a few reserved blueberries on top of each pancake.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip them carefully and cook for another 2 minutes until golden brown and cooked through.
5. Serve and Enjoy
Transfer the cooked pancakes to a plate and keep them warm while you cook the rest. Serve your stacked pancakes with a pat of butter, a handful of blueberries, a sprinkle of powdered sugar, and a generous drizzle of maple syrup. Enjoy!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Use frozen blueberries straight from the freezer without thawing to prevent the batter from turning purple. Gently fold them into the batter and cook as usual.
What If I Don’t Have Sourdough Starter?
No worries! Substitute with 1 cup buttermilk and add an extra teaspoon of baking powder to help the pancakes rise and stay fluffy.
Can I Make the Batter Ahead of Time?
You can prepare the batter the night before and store it covered in the fridge. Give it a gentle stir before cooking, and let it come to room temperature for best results.
How Do I Store Leftover Pancakes?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or in the microwave with a damp paper towel to keep them moist.