SOURDOUGH BLUEBERRY BUTTERMILK PANCAKES
These delicious sourdough pancakes are a family favorite!
These Sourdough Blueberry Buttermilk Pancakes are delicious. I don’t know what it is about sourdough but it just makes everything taste better to me. I absolutely love these with pure maple syrup and butter. They will keep several days in the refrigerator and can be reheated in the microwave. You could freeze them, too. You probably won’t have any left over.
Sourdough Blueberry Buttermilk Pancakes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white granulated sugar
2 tablespoons butter, melted
1/2 cup buttermilk
1 egg
1 cup sourdough starter
1 cup blueberries
Whisk together the flour, baking powder, baking soda, salt and sugar. Add the butter and buttermilk. Stir with spoon. Add egg and sourdough starter and continue stirring. Fold in blueberries. Add a little oil or butter to a hot grill or skillet. I use 1/3 cup pancake mix per pancake. Cook on each side until brown. Makes 8 pancakes. Enjoy!
Sourdough Blueberry Buttermilk Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white granulated sugar
- 2 tablespoons butter melted
- 1/2 cup buttermilk
- 1 egg
- 1 cup sourdough starter
- 1 cup blueberries
Instructions
- Whisk together the flour, baking powder, baking soda, salt and sugar. Add the butter and buttermilk. Stir with spoon. Add egg and sourdough starter and continue stirring. Fold in blueberries.
- Add a little oil or butter to a hot grill or skillet. I use 1/3 cup pancake mix per pancake. Cook on each side until brown. Makes 8 pancakes.
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Hello! I’ve had success making regular sourdough pancakes where the batter sits overnight mixed in with the starter and then a few ingredients are added in the morning. When I tried making these buttermilk sourdough pancakes I used freshly fed starter (perhaps hat was my mistake) and after mixing it all together it came out looking like bread dough. Should I used older starter that’s a few weeks old? Any advise is greatly appreciated!
The 1/2 buttermilk I modified to about 1 1/4 cups buttermilk and then this recipe worked out perfectly. I am using a freshly used starter with 100% hydration.
I had to do the same thing. Then they cooked up very nicely and had a wonderful taste. I may try doing what Mark suggested above – leaving the mixture in the refrigerator overnight – next time.
How would you double or triple this recipe for a larger family using the starter?
You would just double or triple the ingredients and do the same with the amount of starter used.