Lemon Blueberry Sourdough Pancakes are a bright and fluffy breakfast treat that combines the tangy flavor of sourdough with the sweet burst of fresh blueberries and a zing of lemon. These pancakes have a lovely texture thanks to the sourdough starter, and the lemon adds a fresh twist that makes every bite feel light and tasty.
I love making these on a slow weekend morning when I have time to enjoy the smell of blueberries cooking on the griddle and the fresh zest of lemon filling the kitchen. Using sourdough not only adds depth to the flavor but also helps the pancakes stay soft and fluffy inside. If you want, adding a little extra lemon zest on top right before serving amps up that zing even more!
My favorite way to serve these pancakes is with a drizzle of maple syrup and a sprinkle of powdered sugar. They also pair wonderfully with a dollop of yogurt or a side of crispy bacon for a bit of salty contrast. These pancakes always bring smiles, and I find they’re perfect for sharing with family or friends to start the day on a happy note.
Key Ingredients & Substitutions
Sourdough starter: This gives pancakes a slight tang and light texture. If you don’t have sourdough, try plain yogurt or buttermilk for some acidity and softness.
Blueberries: Fresh is best for that juicy pop, but frozen works well too—just toss them in frozen to avoid turning the batter blue.
Lemon zest & juice: These brighten and add a fresh twist. You can use lime if you prefer a slightly different citrus note.
Buttermilk: Adds tenderness and tang. If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
How Do I Avoid Overmixing the Pancake Batter?
Overmixing makes pancakes tough and dense. Here’s how to keep them fluffy:
- Combine wet and dry ingredients gently, folding just until you no longer see dry flour.
- It’s okay if the batter is slightly lumpy—that’s normal!
- Handle blueberries carefully when folding them in so they don’t break and turn the batter purple.
Patience here pays off with tender, airy pancakes that cook evenly and taste great.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for blending the wet ingredients and a smaller one for dry. They make mixing easy and control splatters.
- Whisk – helps combine everything smoothly without overmixing the batter.
- Measuring cups and spoons – keep your ingredients accurate for perfect pancakes.
- Non-stick skillet or griddle – ensures pancakes flip easily and don’t stick. I love using a griddle for making multiple at once!
- Spatula – for flipping pancakes gently without tearing them apart.
- Measuring cup or ladle – to pour batter evenly onto the skillet.
Flavor Variations & Add-Ins
- Replace blueberries with raspberries, blackberries, or chopped strawberries for different fruit flavors.
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for warm, spicy notes.
- Switch vanilla extract with almond or lemon extract for a different aroma and taste.
- Top pancakes with whipped cream, yogurt, or a drizzle of honey or lemon curd for extra richness.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
- 1 cup active sourdough starter (unfed or fed)
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 large egg
- 3/4 cup buttermilk (or milk with 1 tbsp lemon juice/vinegar)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 cup fresh blueberries (plus extra for serving)
- Butter, for cooking and serving
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. You’ll spend a few minutes mixing the batter and another 10 minutes flipping the pancakes. Ready to enjoy fresh, hot pancakes in no time!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together your sourdough starter, buttermilk, egg, vanilla extract, lemon zest, and lemon juice until everything is blended well.
2. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This helps make your pancakes light and fluffy.
3. Bring It All Together:
Gently fold the dry ingredients into the wet mix. Be careful not to overmix—just a few folds until combined. Then carefully fold in the fresh blueberries, so they stay whole and juicy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Melt a little butter to grease the surface. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
5. Flip and Finish Cooking:
Flip the pancakes gently and cook another 2-3 minutes, until the pancakes are golden brown and cooked through. Transfer them to a warm plate to keep cozy.
6. Serve and Enjoy:
Stack your pancakes, top with a pat of butter, fresh blueberries, and a generous drizzle of maple syrup. For an extra zing, sprinkle a little more lemon zest right before serving.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just add frozen blueberries directly to the batter without thawing to prevent the batter from turning purple. They may release a bit more juice while cooking, so handle gently.
Can I Make the Pancake Batter Ahead of Time?
Absolutely! You can mix the batter the night before and store it covered in the fridge. Give it a gentle stir before cooking. The flavors often develop nicely with a bit of rest.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat pancakes in a toaster or on a skillet over low heat for best texture.
What Can I Substitute for Sourdough Starter?
If you don’t have sourdough starter, use plain yogurt or extra buttermilk for tanginess. The texture will still be fluffy, but the unique sourdough flavor will be milder.