Lemon Blueberry Sourdough Pancakes are a bright and cheerful way to start your morning. They combine the tangy flavor of sourdough with bursts of fresh blueberries and a subtle zing of lemon. These pancakes are fluffy but have a nice little chew from the sourdough starter, making them a bit different from your regular pancakes.
I love making these when I have a bit of sourdough starter left over because it adds that extra depth without needing anything fancy. The lemon zest really lifts the flavor, and the blueberries pop with a juicy sweetness that balances the tanginess perfectly. For me, flipping these pancakes feels like a simple, happy ritual on slow weekends.
My favorite way to enjoy them is with a drizzle of maple syrup and a sprinkle of powdered sugar. They also pair wonderfully with a side of crispy bacon or fresh fruit. These pancakes always bring smiles around the breakfast table, and I find they’re great for sharing with family or friends who appreciate a little twist on a classic.
Key Ingredients & Substitutions
Sourdough Starter: This adds a mild tang and light texture. If you don’t have starter, you could use 1 cup plain yogurt or buttermilk to keep that slight tang. Just adjust the baking powder amount accordingly.
Buttermilk: It makes the pancakes tender and helps with rising. You can substitute with regular milk plus 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
Blueberries: Fresh blueberries are best for that juicy pop. Frozen works too—just don’t thaw before folding in, so they don’t bleed too much into the batter.
Lemon Zest: This gives brightness. You can replace fresh zest with 1/2 teaspoon lemon extract if needed, but fresh always tastes better.
How Can You Keep Pancakes Light and Fluffy Without Overmixing?
Overmixing makes pancakes tough. To keep them light:
- Mix dry and wet ingredients separately first.
- Pour wet into dry and fold gently using a spatula or spoon.
- Stop as soon as you don’t see big pockets of flour—small lumps are fine.
- Let the batter rest 5-10 minutes before cooking if you have time; it helps with fluffiness.
These steps keep gluten from developing too much, making soft pancakes with a tender crumb. Adding blueberries last prevents them from breaking apart in the batter.
Equipment You’ll Need
- Mixing bowls – I like using a large one for easy whisking and folding.
- Whisk or fork – makes combining ingredients quick and smooth.
- Non-stick skillet or griddle – keeps the pancakes from sticking and makes flipping easy.
- Spatula – helps turn the pancakes without breaking them.
- Measuring cups and spoons – ensure your ingredients are just right.
- Lemon zester or fine grater – for adding fresh zest for brightness.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries for a different berry twist.
- Add a teaspoon of vanilla extract into the batter for extra aroma.
- Mix in chopped nuts like almonds or walnuts for crunch.
- Use orange zest instead of lemon for a sweeter, citrusy flavor.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Zest of 1 lemon
- 1 cup fresh blueberries (plus extra for garnish)
- Butter, for cooking and serving
- Maple syrup, for serving
- Lemon wedges, for serving (optional)
Time You’ll Need
This recipe takes about 10 minutes to prepare and around 15 minutes to cook. All in all, you’ll have delicious pancakes ready in about 25 minutes — perfect for a lovely breakfast or brunch!
Step-by-Step Instructions:
1. Mix Dry Ingredients
In a large mixing bowl, whisk together the sourdough starter, all-purpose flour, sugar, baking powder, baking soda, and salt. This will be your dry mix.
2. Combine Wet Ingredients
In another bowl, mix the buttermilk, egg, melted butter, and lemon zest until everything is well blended.
3. Blend Wet and Dry
Pour the wet mixture into the dry ingredients. Gently fold everything together until just combined. It’s okay if a few lumps remain—this helps keep the pancakes fluffy. Be careful not to overmix!
4. Add Blueberries
Carefully fold in the fresh blueberries, reserving a handful to sprinkle on top later.
5. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Add a small bit of butter to coat the surface. Pour about ¼ cup of batter for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
6. Flip and Finish Cooking
Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Transfer cooked pancakes to a plate and cover to keep warm.
7. Serve and Enjoy
Stack the pancakes, top with extra blueberries, a pat of butter, and drizzle generously with maple syrup. Add lemon wedges on the side for a little extra zing if you like. Now dig in and enjoy your homemade, fluffy Lemon Blueberry Sourdough Pancakes!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, frozen blueberries work well too! Just add them to the batter straight from the freezer to prevent the color from bleeding too much. Avoid thawing them first.
What If I Don’t Have an Active Sourdough Starter?
No worries! You can substitute with 1 cup of buttermilk or plain yogurt for a similar tangy flavor. Adjust baking powder to 1 ½ teaspoons to help with rise.
Can I Make the Pancakes Ahead of Time?
You can prepare the batter the night before and refrigerate it. Give it a good stir before cooking. Cooked pancakes can be stored in the fridge for up to 2 days and reheated in a skillet or microwave.
How Do I Keep Pancakes Fluffy and Light?
Be gentle when mixing—fold wet and dry ingredients until just combined. Avoid overmixing to reduce gluten development, which keeps pancakes tender and fluffy.
