Lemon Blueberry Sourdough Pancakes are fluffy, tangy, and bursting with bright blueberry flavor. The perfect balance of tart lemon zest and sweet blueberries makes each bite fresh and delicious. The sourdough adds a nice depth and a light chewiness that sets these pancakes apart from your usual stack.
I love making these pancakes when I want something a little extra special for breakfast. The lemon zest wakes up the flavor in a way that is light and refreshing, and the blueberries bring a natural sweetness that feels just right. Using sourdough in the batter gives the pancakes a subtle tang and makes them super tender, which always impresses my family and guests.
My favorite way to serve these is with a drizzle of maple syrup, a pat of butter, and a handful of fresh blueberries on top. They’re great for weekend mornings when I have a bit more time to enjoy cooking and sitting down with a good cup of coffee. If you have some sourdough starter you want to use up, this recipe is a wonderful way to turn it into something tasty and memorable.
Key Ingredients & Substitutions
Sourdough starter: This adds a lovely tang and fluffiness. If you don’t have sourdough starter, you can replace it with 1 cup of all-purpose flour plus 1 tsp baking powder, but the flavor won’t be quite the same.
Buttermilk: It helps tenderize the pancakes and adds a slight tang. If you don’t have any, mix 1 cup milk with 1 tbsp vinegar or lemon juice, let it sit for 5 mins, then use.
Lemon zest: Fresh lemon zest gives a bright, aromatic flavor. If you want, you can use a little lemon extract, but zest feels fresh and natural to me.
Blueberries: Fresh ones work best to keep the batter texture. Frozen blueberries can be used but add them directly to the batter without thawing to avoid staining it too much.
Butter: Used melted in the batter and for cooking. You can substitute with oil (like vegetable or coconut) but butter adds extra richness and flavor I really like.
How Do You Prevent Blueberries from Sinking or Turning Pancake Batter Purple?
Blueberries can be tricky because they tend to sink or release juice that colors the batter.
- Gently fold them in last: Adding blueberries after mixing keeps them whole and stops the batter from turning purple all over.
- Use fresh blueberries when possible: They hold shape better than frozen ones.
- Lightly coat blueberries in flour: Tossing blueberries with a spoonful of flour before adding can help keep them suspended in the batter.
- Don’t overstir batter: Overmixing releases juice and breaks blueberries down.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for the dry ingredients and a smaller one for the wet, making mixing easier and less messy.
- Whisk – helps combine ingredients smoothly and breaks up lumps quickly.
- Measuring cups and spoons – ensures your ingredients are just right, especially for baking.
- Non-stick skillet or griddle – provides an even surface for perfectly cooked pancakes and is easy to clean.
- Spatula – makes flipping pancakes simple without breaking them.
- Timer (optional) – helps you keep track of cooking times for golden pancakes every time.
Flavor Variations & Add-Ins
- Raspberries or chopped strawberries – swap blueberries for a different berry flavor and color.
- Vanilla extract – add a teaspoon for extra depth and aroma.
- Chocolate chips – fold in for a sweet, decadent twist, especially fun for kids.
- Orange zest instead of lemon – changes the citrus vibe to a sweeter, softer flavor.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration, unfed)
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted, plus more for cooking
- Zest of 1 lemon
- 1 cup fresh blueberries, plus extra for topping
- Butter or whipped cream for topping (optional)
- Maple syrup for serving
- Lemon slices for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 15 minutes to cook the pancakes. In about 25 minutes total, you’ll have a stack of delicious, fluffy lemon blueberry sourdough pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the sourdough starter, all-purpose flour, sugar, baking powder, baking soda, and salt. This creates the base for your pancake batter.
2. Combine the Wet Ingredients:
In another bowl, mix the buttermilk, egg, melted butter, and lemon zest together. Whisk them well so everything blends smoothly.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredient bowl. Stir gently just until combined. Your batter should be a little lumpy—be careful not to overmix!
4. Add the Blueberries:
Fold in the fresh blueberries carefully. This helps keep the berries whole and prevents the batter from turning purple.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and add a little butter to grease the surface. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes, until bubbles appear on top and edges look set.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes or until golden brown on both sides and cooked through. Repeat with the remaining batter, adding butter as needed.
7. Serve and Enjoy:
Stack the pancakes on plates. Top with butter or whipped cream, more fresh blueberries, and drizzle generously with maple syrup. Garnish with lemon slices if you like and serve immediately for the best taste!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just add frozen blueberries directly to the batter without thawing to prevent the batter from turning purple. Be gentle when folding them in to keep the pancakes from becoming too soggy.
How Do I Store Leftover Pancakes?
Let the pancakes cool completely, then stack them with parchment paper between each to prevent sticking. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently in a toaster or microwave.
Can I Make These Pancakes Without a Sourdough Starter?
You can substitute the sourdough starter with 1 cup of all-purpose flour plus 1 tsp baking powder, but the pancakes will have less tang and depth of flavor. Adding a splash of lemon juice to the batter can help brighten the taste.
Can I Prep the Batter Ahead of Time?
Yes! You can mix the batter and refrigerate it for up to 12 hours. Just give it a gentle stir before cooking. Keep in mind that the baking soda and powder might lose some of their rise, so pancakes may be slightly less fluffy.