Sourdough Lemon Blueberry Flapjacks (Print Version)

Fluffy, tangy flapjacks featuring fresh blueberries and bright lemon zest with sourdough batter.

# What You'll Need:

→ 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 Make It:

01 - In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
02 - In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
03 - Gently fold the dry ingredient mixture into the wet mixture, stirring just until combined. Do not overmix; lumps are acceptable in the batter.
04 - Fold the blueberries into the batter using a spatula or gentle stirring motion.
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 for 2 to 3 minutes until bubbles form on the surface and edges appear set.
07 - Flip each pancake and cook the reverse side for 1 to 2 minutes until golden brown and fully cooked through.
08 - Transfer cooked pancakes to a plate and keep warm. Repeat the cooking process with remaining batter, adding butter to the skillet as needed.
09 - Serve pancakes warm with optional toppings such as maple syrup, fresh blueberries, or powdered sugar.

# Expert Tips:

01 -
  • Your sourdough discard finally has a purpose beyond the compost, and these pancakes taste like they're worth the wait.
  • That tangy undertone from the starter makes every bite taste more complex and interesting than regular pancakes, even when you're not expecting it.
  • Lemon and blueberries feel bright and special, but the recipe is so forgiving that even a casual Monday morning feels like you're treating yourself.
02 -
  • If your sourdough discard is freshly fed or very active with lots of bubbles, your batter might rise too much before you cook it—let it rest 5 minutes and stir it down gently before cooking to prevent overflow.
  • The frozen blueberry trick of tossing them in flour truly makes a difference; otherwise, you'll have purple batter and pancakes that look less appetizing even though they taste fine.
  • Don't use a high heat, no matter how impatient you are—medium heat lets the inside cook through before the outside burns, which is the difference between perfect and disappointing.
03 -
  • Don't thaw frozen blueberries, and toss them in a teaspoon of flour right before folding them in—this single step prevents your batter from turning purple and keeps the berries from sinking.
  • If you're cooking for a crowd, you can make the batter up to 2 hours ahead and refrigerate it, then cook the pancakes fresh; the sourdough discard actually benefits from a slow ferment and tastes even better.
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