Cooking With Confidence
Umm... Yea.
Breakfast/Brunch, Main Dishes, Vegetarian

Blueberry Sourdough Pancakes

by Nick

Ok. I promise this is the last sourdough recipe for awhile. I just couldn’t help making a delicious breakfast dish though. My barm was sitting in my fridge, feeling dejected, and I promised that I would try to use more of it while it was still nice and lively.

I reaffirmed two things when I made these sourdough pancakes.

1. I really, really like good pancakes and sourdough pancakes are maybe as good as it gets.

2. Blueberries make good pancakes into excellent pancakes.

I made my sourdough loaf on day 2 of my barm and it wasn’t all that sour. I made these pancakes on day 4 and the flavor was definitely better. They had a really nice sourness that wasn’t overpowering at all. When you added the fruity blueberries and the sweetness of the syrup, they were really close to perfect.

Yield
10 large pancakes.
Prep Time
Total Time

Just a moment please...

Print Recipe Blueberry Sourdough Pancakes

Ingredients

  • Pancake Starter:
  • 1 Cup Barm
  • 1.5 Cups water
  • 2.5 Cups flour (I used 1.5 Cups All-purpose flour and 1 cup whole wheat flour)
  • Final Batter:
  • 1 egg
  • 2/3 Cup milk
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 Tablespoons sugar
  • 2 Tablespoons melted butter (original recipe uses vegetable oil)
  • Blueberries (Optional. Kind of.)
  • Maple Syrup (These guys deserve the good stuff.)
  • Whipped cream?
  • Strawberries?
  • Powdered Sugar?

Helpful Equipment

Directions

1) The night before serving pancakes, combine barm, flour, and water in a large container. Make sure it’s at least twice as large as your starter because it will grow. Stir everything together.

2) The morning of pancakes, add final batter ingredients to a bowl and whisk them all together!

3) Add the really runny mixture to your pancake starter from the night before. Fold it together until you have a batter.

4) Get out your favorite griddle and melt some butter on it.

5) When butter is melted and griddle is very hot, add 1/2 Cup of batter. That makes a pretty big pancake. Feel free to go for 1/3 of a cup for smaller or 2/3 of a cup if you like the pancake to hang off the plate.

6) As soon as the batter is poured on the griddle pup 10 -15 blueberries down on the pancake.

7) Assuming the griddle is hot, you should be able to flip the pancake after about 3-4 minutes. When you see lots of large bubbles popping up and the edges are starting to turn up, that’s when you know it is time.

8) Move the pancakes straight to a plate and add some butter if you want. A good drizzle of maple syrup is essential! Serve immediately.

Adapted from the Joy the Baker recipe.

Making the starter

As with everything sourdough, these guys take some time. I think in reality you probably only need to let this starter sit for a few hours before making the pancakes, nobody wants to wake up at 4AM and make it so that it’s ready when you need it.

So just do it the night before and thank me later. Basically, combine your barm, flour, and water in a large container. Make sure it’s at least twice as large as your starter because it will grow.

Sourdough starter

Basically a starter.

It will be wetter than bread dough, but not a batter exactly yet. Just stir everything together. This took me maybe 3 minutes the night before I wanted to make my pancakes.

Making the final batter

Add your final batter ingredients to a bowl and whisk them all together!

Liquid ingredients

Basic ingredients.

Then add the really runny stuff to your pancake starter from the night before. Fold it together until you have a batter. It should be the consistency of thick gravy.

Sourdough batter

All together now.

Cooking the pancakes

To cook these pancakes, get out your favorite griddle and melt some butter on it. It’s important to use butter. Why? Because it’s breakfast dammit. I don’t condone any of that low-fat spray business.

When your butter is melted and your griddle is very hot, add 1/2 Cup of batter. That makes a pretty big pancake. Feel free to go for 1/3 of a cup for smaller or 2/3 of a cup if you like the pancake to hang off the plate.

As soon as your batter is poured on the griddle plop a few blueberries down on your pancake. I find that 10-15 is usually a good amount. Don’t get lazy and add your blueberries to the batter before you cook your pancake. That will result in Blueberry Clumpage which is my #1 pancake pet peeve.

Sourdough pancake with blueberries

Ready to flip!

Assuming your griddle is hot, you should be able to flip the pancake after about 3-4 minutes. When you see lots of large bubbles popping up and the edges are starting to turn up, that’s when you know it is time.

And remember: Flip with confidence!

Move your pancakes straight to a plate and add some butter if you want. A good drizzle of maple syrup is essential!

Stack of sourdough pancakes

I ate all of them. Oh yes I did.

I’ve made some good pancakes over the last year and while the Cherry Chocolate Pancakes were maybe more inventive than these guys, I think I liked these more. That may be because I don’t have a huge sweet tooth and these were almost savory while the chocolate ones were pretty sweet.

Now, it’s worth nothing that the total prep time for these pancakes was close to two weeks if you add up the time it took to make the starter, the barm, and the pancake batter.

Nevermind all of that! They are good! They might not warrant making a starter on their own, but if you were on the fence about trying a sourdough starter, the idea that you can have these basically anytime after you have the barm made should be a pretty large push.

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13 comments on “Blueberry Sourdough Pancakes

  1. Thanks for the link to griddle shopping. It made me look around for a cast iron griddle. I have had several types of aluminum, and am ready to step up to what I really want. The ceramic layer on the one you linked to is a real improvement, though.
    I used to make sourdough biscuits as well as pancakes, but until your blog I had forgotten all about that. You are inspiring me to get back into it!

  2. I make a blueberry pancake sauce – Willims Sonoma recipe- that is really good.
    In a sucepan over medium-high heat, combine 2 C fresh blueberries, 1/4C plus 1 T sugar, lest of 1/2 lemon and 1/2 c water. Bring to a simmer. Mix 1 T cornstarch and 1 T water and 2 t fresh lemon juice. Add to sauce and stir until thickened – about 5 minutes. Serves 4.

  3. I just noticed the mini-comments on the right of your photos haha. These pancakes look scrumptious! I hope to make a starter one day.

  4. I never have time to wait for barm to ferment but I have a nifty subsitute….plain yogurt! The twang of the yogurt in the pancake batter tastes identical to sourdough and loves blueberries in the batter.

  5. You have just given me one more very good reason why I need to get some sourdough started in my kitchen. yum!

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