Sourdough Blueberry Pancakes
Delightful pancakes combining the tangy flavor of sourdough with the sweetness of fresh blueberries, perfect for a cozy breakfast.
Equipment
- Mixing Bowl
- Non-stick Skillet
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Provides structure and light texture.
- 1 teaspoon Baking Powder Ensures pancakes are light and fluffy.
- 1 pinch Salt Enhances flavor.
Wet Ingredients
- 1 cup Sourdough Starter Adds flavor and acts as a leavening agent.
- ¾ cup Milk Hydrates dry ingredients.
- 1 large Egg Binds ingredients and adds richness.
- 2 tablespoons Butter (melted) Enriches batter and adds flavor.
Add-ins
- 1 cup Blueberries Adds sweetness and color.
Instructions
- Gather all your ingredients on a clean countertop.
- In a large mixing bowl, combine sourdough starter and milk. Whisk until smooth.
- Add egg and melted butter, whisking until well combined.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture, being careful not to overmix.
- Gently fold in blueberries.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove pancakes and keep warm in the oven while cooking the remaining batter.
- Serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.