Sourdough Lemon Blueberry Pancakes

When I was a newbie to sourdough baking, I went through several trials in getting to the perfect loaf of bread. Invariably, I would be left with a lot of sourdough discard in the process of feeding and maintaining the starter. Since I hate wasting food, I was always looking for ways to use the discard in recipes back then. I have, since, gotten it down to a science when I’m never left with anything but a tablespoon of starter. But we are a household of pancake lovers, so now I feed my starter just to have some discard for these amazing, fluffy, light and delicious pancakes! And believe me, you will never like regular pancakes again.

If you’re brand new to the sourdough process, read this post on how to create and maintain a sourdough starter.

These pancakes are made with whole grain flour and don’t require any oil. Lemon and blueberries combine to make this a treat for both your eyes and your taste buds. 

Make these,and let me know how they turned out!

More Sourdough Recipe:

• Overnight Sourdough Waffles
• Easy No-Knead Sourdough Bread
• Turmeric Sourdough Bread

Sourdough Lemon Blueberry Pancakes

Recipe by theplantpaletteblogCourse: Breakfast, Brunch

Servings

18-20

pancakes

Prep time

15

minutes

Cooking time

20

minutes

Sweet and tangy lemony blueberry pancakes – the perfect use for your sourdough discard!

Ingredients

• 1 cup sourdough starter (discard is fine)

• 2 cups whole wheat pastry flour or unbleached all-purpose flour

• 1¾ cups almond milk (or any other plant milk)

• 3 tablespoons maple syrup

• 1 tablespoon baking powder

• 1 teaspoon vanilla extract

• 1/2 tsp salt

• 1/2 teaspoon ground turmeric (optional, for color)

• 2 cups fresh or frozen blueberries

• 2 tbsp fresh lemon juice

• Zest of 1 lemon

• 2 flax eggs (2 tbsp flax meal + 5 tbsp warm water mixed together and set aside for 5 minutes)

Directions

• Mix the milk and lemon juice together and set aside for 5 min until the mixture curdles slightly.
• Mix together the sourdough starter, flour, turmeric, maple syrup and milk-lemon juice mixture in a large bowl. Leave it overnight on the kitchen counter, or in a warm place if it’s winter.
• The batter will become bubbly and rise by morning. Mix in the baking soda, salt, vanilla, lemon zest and flax eggs into the batter.
• Heat a griddle and grease well. Pour 1/2 cup of the batter for each pancake. Cook until bubbles appear and the sides are done, then flip and cook the other side.
• Top with additional blueberries, drizzle with maple syrup and enjoy.