Lemon Blueberry Sourdough Pancakes blend the tangy brightness of fresh lemon with juicy blueberries and the gentle tang of sourdough in every bite. These pancakes come out light and fluffy with just the right amount of soft texture from the sourdough starter, plus the pops of sweet blueberries and a hint of zesty lemon to wake up your taste buds.
I love making these pancakes on a relaxed weekend morning because the sourdough gives them a little extra depth that you just don’t get with regular pancakes. The lemon zest mixed into the batter smells so fresh while cooking, and the blueberries make each bite burst with sweetness without overpowering the gentle sourdough flavor. I usually stir up the batter gently so the berries stay whole and juicy.
These pancakes are delicious served with a drizzle of maple syrup or a dollop of whipped cream on top. Sometimes I add a little butter and a dusting of powdered sugar to make them feel like a special treat. They’re perfect when paired with a cup of coffee or your favorite morning tea—such a bright, happy way to start the day.
Key Ingredients & Substitutions
Sourdough Starter: This adds a mild tang and light texture. Make sure it’s active and bubbly for best results. If you don’t have one, you can swap it with 1 cup buttermilk plus 1 teaspoon baking powder for a similar lift.
Blueberries: Fresh blueberries give juicy bursts of sweetness. Frozen work too—just don’t thaw them first to avoid soggy pancakes. You can also try raspberries or blackberries for a twist.
Lemon Zest & Juice: These brighten the batter with fresh flavor. Use fresh lemons if possible. If not, lemon extract or bottled lemon juice can work—just reduce quantity to avoid bitterness.
Flour & Leavening: All-purpose flour keeps pancakes tender yet sturdy. The mix of baking powder and baking soda helps the pancakes rise nicely along with your sourdough starter.
How Do You Keep Blueberries from Sinking and Bursting in the Pancakes?
Blueberries often sink to the bottom or burst while cooking, making the batter purple and pancakes uneven. To avoid this:
- Gently fold blueberries into the batter at the very end, so they’re evenly distributed but not crushed.
- Before mixing, toss blueberries lightly in a little flour. This helps suspend them in the batter.
- Add batter to the skillet, then carefully drop some blueberries on top if they’ve sunk a little.
- Cook on medium heat—not too hot—to avoid quick bursting from heat shock.
These tips keep blueberries whole and nicely embedded in the pancakes, giving you pretty stacks with juicy pockets of berry in every bite.
Equipment You’ll Need
- Large mixing bowl – I like using a big bowl so I have plenty of space to combine everything easily.
- Whisk – helps you blend the ingredients smoothly without lumps.
- Fine sieve or sifter – for evenly mixing dry ingredients and preventing clumps.
- Non-stick skillet or griddle – provides an even cooking surface to get golden pancakes.
- Spatula – for flipping the pancakes carefully.
- Measuring cups and spoons – ensures accurate ingredient portions for fluffy results.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries—great for a different fruity flavor and color.
- Add chopped nuts, like pecans or walnuts, in the batter for crunch and extra flavor.
- Mix in a teaspoon of vanilla or almond extract to enhance sweetness and aroma.
- Include thinly sliced strawberries or banana pieces for added texture and taste.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter (active and bubbly)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk (adjust as needed)
- 2 tablespoons melted butter, plus extra for cooking and serving
- Zest of 1 lemon
- 1/2 teaspoon lemon extract or 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries, plus extra for topping
- Maple syrup, for serving
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and another 15–20 minutes for cooking, depending on how many pancakes you make. You’ll enjoy hearty, fresh pancakes made from scratch and ready to serve in under 30 minutes!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter, milk, egg, melted butter, lemon zest, and lemon juice or lemon extract until everything is smoothly combined.
2. Combine Dry Ingredients:
In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This makes sure your dry ingredients are well blended with no lumps.
3. Make the Batter:
Slowly add the dry ingredients to the wet mixture. Stir gently just until combined—some lumps are okay. Overmixing can make the pancakes tough.
4. Fold in Blueberries:
Carefully fold the blueberries into the batter to avoid bursting them. This helps keep those juicy pops in each pancake.
5. Cook the Pancakes:
Preheat a non-stick skillet or griddle over medium heat and lightly brush with butter. Pour out about 1/4 cup of batter for each pancake. Cook until you see bubbles form on the surface and the edges look set, about 2 to 3 minutes.
6. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2 to 3 minutes until golden brown and cooked through.
7. Keep Warm and Serve:
Transfer cooked pancakes to a plate and keep warm while you finish the rest. Serve your stack topped with a pat of butter, extra blueberries, a lemon slice, and a generous drizzle of warm maple syrup.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! You can use frozen blueberries straight from the freezer without thawing. Just fold them gently into the batter to avoid turning it purple, and cook slightly longer if needed to prevent excess moisture.
How Can I Make These Pancakes Vegan?
Try substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk like almond or oat milk. Replace melted butter with coconut oil or vegan margarine.
Can I Prepare the Batter Ahead of Time?
Absolutely! The batter can be made the night before and stored in the fridge. Stir gently before cooking, as the sourdough starter may separate or thicken a bit when chilled.
What’s the Best Way to Store Leftover Pancakes?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet or microwave, adding a little butter or syrup to keep them moist.