Blueberry Sourdough Pancakes
With a flavor somewhere between a classic buttermilk pancake and a slice of French toast (you can thank the sourdough starter for that), these sourdough pancakes are light, fluffy, and buttery with just a hint of sweetness.
Yield: 12-14 pancakes (6 servings)
Ingredients
- ¾ cup / 90 g all-purpose flour
- 1 tablespoon / 15 g granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup / 100 g mature sourdough starter, at room temperature
- ⅔ cup / 160 g whole buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons / 42 g unsalted butter, melted and cooled to lukewarm, plus more for cooking
- 1 cup / 148 g fresh or frozen blueberries
Instructions
- In a mixing bowl, whisk together flour, sugar, baking soda, and salt until evenly incorporated. Add sourdough starter, buttermilk, egg and vanilla and whisk until no dry ingredients remain. Drizzle in lukewarm butter and stir until combined.
- Heat a nonstick skillet or griddle pan over medium heat. Be patient and let the pan come up to temperature fully.
- Add a little butter to the skillet if necessary (a good nonstick pan will barely need any butter at all).
- Ladle approximately 3 tablespoons of batter for each pancake (I use a Large cookie scoop for this), leaving enough space between pancakes so they don't touch as they spread out.
- Drop 5-7 blueberries over the top of the pancakes while the batter is still raw.
- Cook for about 3 minutes or until bottoms are deep golden brown; flip and cook for another 2 to 3 minutes or until that side is browned as well. If you find your pancakes are browning more quickly, turn down the heat (you want the centers to have time to cook through).
- Transfer to serving plates and eat immediately, or place on a baking sheet in a 200 degree F oven to keep warm while you finish cooking the rest of the pancakes.