Sourdough Blueberry Strawberry Pancake Recipe – Easy & Fluffy

Last Updated on 4 months by Neha Deshmukh

Sourdough Blueberry Strawberry Pancakes – Easy & Fluffy

Introduction

Okay, let’s be real – pancakes are happiness on a plate, right? And these aren’t just any pancakes. These are sourdough blueberry strawberry pancakes, and they’re seriously the fluffiest, most flavorful pancakes I’ve ever made. I first stumbled upon this recipe trying to use up some extra sourdough starter, and honestly, it’s become a weekend staple in my house. The slight tang from the sourdough, combined with sweet berries… it’s just perfection. You’ll love how easy they are to make, and the incredible taste will have everyone asking for seconds!

Why You’ll Love This Recipe

These sourdough blueberry strawberry pancakes are a little bit special. They’re not your average pancake mix situation! Here’s why you’ll adore them:

• Fluffy Texture: The sourdough starter and yogurt create an unbelievably light and airy texture.
• Delicious Flavor: The sourdough adds a subtle tang that balances the sweetness of the berries beautifully.
• Easy to Make: Despite using sourdough, the recipe is surprisingly straightforward.
• Bursting with Berries: Fresh strawberries and blueberries make every bite a fruity delight.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup (120g) all-purpose flour
• ½ cup (113g) sourdough starter (active and bubbly!)
• 1 large Eggland’s Best Egg
• ½ cup (120ml) whole milk
• 2 tablespoons (30g) yogurt (plain, full-fat is best)
• 1 teaspoon (5g) baking soda
• 1 teaspoon (4g) baking powder
• ½ teaspoon (3g) salt
• 3 tablespoons (42g) melted butter
• ½ cup (75g) chopped strawberries
• ½ cup (75g) blueberries

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Sourdough Starter: This is the star! Make sure your starter is active and bubbly – it should have doubled in size after feeding. This ensures the best rise and flavor. If it’s been in the fridge, give it a feed 12-24 hours before you plan to bake.
• Flour: All-purpose flour works great, but you can experiment with whole wheat pastry flour for a slightly nuttier flavor.
• Yogurt: Don’t skip the yogurt! It adds moisture and tenderness to the pancakes. Full-fat yogurt gives the best results, but low-fat will work in a pinch. I usually use plain yogurt, but a little vanilla yogurt can be nice too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures everything is evenly distributed.
2. Create a well in the center of the dry ingredients. Add the egg, melted butter, milk, sourdough starter, and yogurt.
3. Mix gently until just combined. Don’t overmix! A few lumps are okay. Overmixing develops the gluten and can make the pancakes tough.
4. Let the batter rest for 15-30 minutes (or even overnight in the fridge!). This allows the sourdough to work its magic and develop a lovely flavor. Overnight resting really deepens the tang.
5. Gently fold in the chopped strawberries and blueberries. Be careful not to crush the berries.
6. Heat a griddle or cast-iron skillet over medium heat (around 375°F/190°C). Lightly grease with oil or butter.
7. Pour ¼ cup (60ml) of batter onto the hot griddle for each pancake.
8. Cook for 3-4 minutes, until bubbles form on the surface and the edges look set.
9. Flip and cook for another 4 minutes, or until golden brown.
10. Serve immediately with your favorite toppings!

Expert Tips

• Don’t overcrowd the griddle: Give the pancakes enough space to spread out and cook evenly.
• Check the heat: If the pancakes are browning too quickly, lower the heat. If they’re not browning enough, increase it slightly.
• Gentle folding: When adding the berries, be gentle! You want them to be evenly distributed without breaking them up.

Variations

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes). Use plant-based milk and yogurt.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour works well.
• Spice Level: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor. My grandma always added a pinch of cardamom!
• Festival Adaptations: These are perfect for brunch! Set up a toppings bar with different fruits, syrups, and whipped cream for a fun and interactive experience.

Serving Suggestions

These pancakes are amazing on their own, but a few toppings take them to the next level:

• Whipped cream (homemade is best!)
• Fresh berries
• Maple syrup (the real stuff!)
• A sprinkle of powdered sugar
• A dollop of fruit compote

Storage Instructions

• Leftover Pancakes: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, microwave, or skillet.
• Batter: You can store the batter in the refrigerator for up to 24 hours. It may lose some of its fluffiness, but it will still taste delicious.

FAQs

What is the best way to activate my sourdough starter for this recipe?

Make sure your starter has been fed and has doubled in size. It should be bubbly and active. If it’s been in the fridge, feed it 12-24 hours before using.

Can I substitute buttermilk for the milk and yogurt combination?

Yes, you can! Use 1 cup (240ml) of buttermilk instead of the milk and yogurt.

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can make the batter up to 24 hours ahead of time. Store it in an airtight container in the refrigerator. It might lose a little fluffiness, but it will still be tasty.

What’s the ideal temperature for the griddle to ensure fluffy pancakes?

Around 375°F (190°C) is ideal. You want the griddle hot enough to cook the pancakes through, but not so hot that they burn.

Can I use frozen berries instead of fresh? Will it affect the pancakes?

Yes, you can use frozen berries! Just don’t thaw them beforehand, or the batter will turn purple. They might release a little more juice, so the pancakes might be slightly less vibrant in color.