Description
These fluffy pancakes use sourdough discard for a subtle tang and are topped with a sweet, warm blueberry compote with a hint of lemon zest. Perfect for cozy breakfasts and easy weekend mornings.
Ingredients
Scale
- 1 cup sourdough discard (240 ml)
- 1 cup all-purpose flour (120 g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 large egg (room temperature)
- 3/4 cup milk (180 ml) – whole or 2%, or almond/oat milk for dairy-free
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (225 g)
- 1/4 cup granulated sugar (50 g)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup water (60 ml)
Instructions
- Prepare the blueberry compote: In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, and water. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for about 10 minutes until berries soften and sauce thickens slightly. Remove from heat and set aside to cool.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Combine wet ingredients: In a separate bowl, beat the egg. Add sourdough discard, milk, melted butter, and vanilla extract. Whisk until smooth.
- Make the batter: Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined; batter will be slightly lumpy. Let rest for 5 minutes.
- Heat the pan: Warm skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by sprinkling water drops; if they dance and evaporate, pan is ready.
- Cook the pancakes: Using a ladle or 1/4-cup measure, pour batter onto pan. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook 1-2 minutes more until golden and cooked through. Adjust heat as needed.
- Serve: Stack pancakes on warm plates and spoon blueberry compote over the top. Optionally add butter or maple syrup.
Notes
Do not overmix the batter; a few lumps are fine to keep pancakes fluffy. Resting the batter for 5 minutes activates the baking soda and powder with the sourdough for better rise. Use medium heat to avoid burning. Keep cooked pancakes warm in a 200°F (95°C) oven if needed. For gluten-free, swap flour with gluten-free baking blend. For vegan, replace egg with flax egg, use plant-based milk and coconut oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2-3
- Calories: 280
- Sugar: 15
- Sodium: 320
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 3
- Protein: 7
Keywords: sourdough discard pancakes, blueberry compote, fluffy pancakes, easy breakfast, sourdough recipes, weekend brunch