Blueberry Sourdough Pancakes
Loaded
with fresh blueberries and using your sourdough starter,
everyone will be excited for breakfast with these
Blueberry Sourdough Pancakes on the griddle!
Prep Time10minutes mins
Cook Time6minutes mins
Total Time16minutes mins
Course: Breakfast
Cuisine: American
Keyword: Blueberry
Sourdough Pancakes, Sourdough Pancakes
Servings: 12 pancakes
Calories: 131kcal
Author: Amanda Rettke--iamhomesteader.com
- ¼ cup (4 tablespoons or
57g) butter, melted
- 2 large eggs, room
temperature
- 1 cup (245g) milk, room
temperature
- 1 teaspoon vanilla extract
- 1 ½ cup sourdough starter, discard
or fed
- 1 ½ cups (187.5g) flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pint blueberries, fresh
or thawed
-
In a large bowl, whisk together
the butter, eggs, milk, vanilla, and sourdough
starter until combined.
-
Whisk in the remaining
ingredients one at a time (the flour, baking soda,
baking powder, and salt).
-
Gently fold in the
blueberries.
-
Preheat the griddle.
-
Once the griddle is hot, gently
stir the pancake batter and use a 1/3 measuring cup
to pour the batter onto the grill. (If the batter is
too thick, add 1 teaspoon of milk at a time until
you reach your desired consistency.)
-
Cook the pancakes for 2-3
minutes, and then flip them over, cooking them for
1-2 more minutes.
-
Serve warm with your favorite
toppings.
Calories: 131kcal
https://iamhomesteader.com/blueberry-sourdough-pancakes/