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Sourdough pancakes with blueberry sauce

Amazing recipe for all lazy weekend breakfasts! Whole family will love it.

Sourdough pancakes don't have to be time consuming, and these are perfect for making a healthy quick breakfast or a sweet dinner when you don't know "what to cook". We use baking soda as a raising agent in this recipe, so you don't have to wait hours for the dough to become fluffy, like you would have to in a traditional way without baking soda.

Because of using baking soda, these pancakes also don't have the typical sour taste of the sourdough! So they are also great for everyone who is new to sourdough and maybe wouldn't appreciate that typical sour taste. This recipe is incredibly fast and you only need a few ingredients that you usually have in your pantry or fridge. Basically, it's just wheat sourdough starter, egg, butter or oil, honey, pinch of salt and a little bit of baking soda and here you have your best breakfast pancakes ever.

What is an active sourdough starter?

Active sourdough starter is actually a fed starter that creates bubbles. It is approximately 4-12 hours after feeding, which means adding flour with water to the sourdough mostly in a ratio of 1:1. Sourdough activity is affected by the temperature. If the sourdough is in a cold place (like in the refrigerator), it can last "bubbled" until the next day. On the contrary, if it's placed in a warm spot (like in the summer near the window where the sun is hitting, it can bubble up easily within an hour.

Depending on the recipe in which you want to put the starter, you then decide whether it is active enough. For example, for classic sourdough bread, it is necessary to use sourdough starer at the highest peak of activity so that it has the strength to form fluffy bread. In this recipe, however, sourdough starter is not needed for long leavening.

Basically, we just want to ferment the flour- to create an acidic environment. And to make the flour more digestible for us and have more beneficial nutrients. For this type of no-wait sourdough recipe, where baking soda is used for rising, the sourdough starter activity can be very low and will work great. Always!

Are you curious to try some of my other sourdough recipes?

Why to make sourdough pancakes?

These sourdough pancakes appear on our table regularly, at least once a week, for several reasons:

- they are from SOURDOUGH, so you can use up a sourdough discard from the fridge

- they are so quick to make! which is great anytime of the day, not only for breakfast

– they taste delicious and everyone loves them!

- they can be different each time - just add a few blueberries, pumpkin puree or pieces of chocolate, raisins, warm spices, finely chopped apples or pears to the batter .. there are no limits to your imagination and they are always good

- it's just beautiful to watch the batter to rise after adding baking soda

- you can make them as little or big as you want, works every time

How to make sourdough pancakes with blueberry sauce?

How to make a sourdough starter

If you want to make pancakes for breakfast, you need to start in the evening to ferment the flour, or at least check the amount of the sourdough discard in the fridge.

1. 1. If you use a bulk system of maintaining wheat sourdough as I do, it's better for this recipe to have it quite thick (ratio 1:1 works well). I don't measure anything while feeding the sourdough starter, just looking for the right consistency. It's important to know that sourdough starter will loosen while fermenting. Let it ferment overnight on the counter.
  2. If you have in the fridge larger amount of sourdough discard and it's about 240 g, you can use it straight from the fridge
  3. If you maintain rye sourdough in a small jar, take a spoon of rye starter to the bowl, then add 110 g wheat or spelt flour and 110 g of water, stir, then cover the bowl and let it ferment overnight on the counter.

How to make a sourdough pancakes?

1. In the morning add 240 g of sourdough starter in a big bowl (this is really better to weigh, as the amount of sourdough starter may vary in volume according to the activity - sometimes there are more bubbles and sometimes less).
2. Add 1 tbsp of melted butter or oil to the sourdough starter in a bowl. I usually melt it in a pan in which I want to fry the pancakes.
3. Then add 1 tbsp of honey (sugar or any syrup), 1 egg, pinch of salt and 1 tsp of ground cinnamon, which adds a nice flavor. Stir everything with a spoon or whisk and finally add 0,5 tsp of baking soda. It's better to sieve the baking soda to remove any lumps. Then stir well and look how the batter bubbles up. Let the batter rest for a minute.

In a hot pan add about 1-3 tablespoons of pancake batter to create the pancakes in size that you prefer. Leave some space between the pancakes so that they stay nice and rounded. Fry the pancakes on a medium heat. But be aware, because they tend to fry really quickly.

Blueberry sauce

Into the pot add half (75 g) of frozen blueberries, 2 tbsp of cane sugar and 2 tbsp of water. Let it boil while stirring constantly, until the blueberries are cooked. Meanwhile add another 2 tbsp of water and 1 tsp of corn starch into a small mug or bowl and mix. Then add the mixture into the blueberry sauce in a pot and stir well. Let it cook for another 2 minutes until it thickens, then add the rest of the blueberries ( 75 g) and heat them through for another minute. But they should stay whole, just warm them up.

Serve with a blueberry sauce and sour cream mixed with sugar or maple syrup.

What to serve the sourdough pancakes with?

In this recipe I serve them with a blueberry sauce made from frozen blueberries and with sweetened sour cream. Well, if you don't like blueberries or just don't have them on hand, you can still create so many variations!

If we stick to fruit sauces, you can use frozen raspberries or strawberries, forest fruits, cherries or even plums or apricots. You can also use chocolate or caramel sauce, warmed jam, stewed apples with pear or caramelized bananas (just like I make in my oatmeal with pecans ).

Instead of sour cream I also use cream cheese or Greek yogurt. Pancakes also pair wonderfully with chopped roasted nuts or seeds. My favorite way to serve pancakes in summer months is with kefir smoothie with summer fruits and nut butter. Dairy products and nuts are great for adding more protein to the meal, because otherwise it's relatively low in protein.

How to store sourdough pancakes?

These pancakes are best freshly prepared, but if you have leftovers, just add them to an airtight container. They will last for up to 5 days. I recommend reheating them in the hot pan before serving.

TIPS:
- if you want to mix in apple or pear- into the batter, it's best to cut them on really small cubes
- and if you add those cubes of fruit, then fry them on a lower heat, to make sure that pancakes are cooked through
- Would you like to add blueberries or chocolate chips? Add them on pancakes while frying on the first side, and when it's almost done, flip on the other side and fry just for a few seconds to prevent burning.
- for a really crispy edges , fry them in more oil

Recipe

Recipe for 3-4 servings

Sourdough pancakes with blueberry sauce

Ingredients:

- for pancakes:

- - 240 g sourdough starter or discard
  - 1 tbsp of butter or oil
  - 1 tbsp of honey, sugar or any syrup
  - 1 egg
  - 1/2 tsp baking soda
  - 1 tsp of cinnamon
  - pinch of salt

- for blueberry sauce:

- - 150 g of blueberries (frozen)
  - 4 tbsp of water
  - 2 tbsp of cane sugar
  - 1 tsp of corn starch
  - sour cream for serving

Instructions:

1. In the morning add 240 g of sourdough starter in a big bowl (this is really better to weigh, as the amount of sourdough starter may vary in volume according to the activity - sometimes there are more bubbles and sometimes less).
2. Add 1 tbsp of melted butter or oil to the sourdough starter in a bowl. I usually melt it in a pan in which I want to fry the pancakes.
3. Then add 1 tbsp of honey (sugar or any syrup), 1 egg, pinch of salt and 1 tsp of ground cinnamon, which adds a nice flavor. Stir everything with a spoon or whisk and finally add 0,5 tsp of baking soda. It's better to sieve the baking soda to remove any lumps. Then stir well and look how the batter bubbles up. Let the batter rest for a minute.
4. In a hot pan add about 1-3 tablespoons of pancake batter to create the pancakes in size that you prefer. Let some spacing between the pancakes so that they stay nice and rounded.
5. Fry the pancakes on a medium heat. But be aware, because they tend to fry really quickly.
6. Serve with a blueberry sauce and sour cream mixed with a sugar or maple syrup.

Blueberry sauce

1. Into the pot add half (75 g) of frozen blueberries, 2 tbsp of cane sugar and 2 tbsp of water. Let it boil while stirring constantly, until the blueberries are cooked.
2. Meanwhile add another 2 tbsp of water and 1 tsp of corn starch into a small mug or bowl and mix.
3. Then add the mixture into the blueberry sauce in a pot and stir well. Let it cook for another 2 minutes until it thickens.
4. Then add the rest of the blueberries ( 75 g) and let to heat them through for another minute. But they should stay whole, just warm them up.