Ingredients
Scale
- 90g all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup room temperature mature sourdough starter
- 160g room temperature whole buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp unsalted butter melted and lukewarm
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, combine flour, sugar, baking soda, and salt until well incorporated. Add your sourdough starter, buttermilk, egg, and vanilla. Whisk until no dry ingredients are remaining. Pour in your melted butter and stir well.
- Heat a nonstick skillet or griddle pan over medium heat. Let the pan heat at its own pace, then add some butter to the skillet.
- Load 3 tablespoons of pancake batter into the pan, leaving enough space between each pancake so that they don’t overlap when they spread.
- Drop 5-7 fresh blueberries or frozen blueberries into the sourdough pancake batter while it’s raw.
- Cook the sourdough pancake for about 3 minutes, or until the bottoms have become a deep golden brown. Flip and cook the pancakes for another 2-3 minutes. If your pancakes become brown too quickly, then lower the heat so that they cook thoroughly.
- Transfer the fluffy pancakes to serving plates and enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: bread
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 213 calories
- Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 33 g
- Protein: 6 g
