Sourdough blueberry pancake recipe -- Joybilee Farm

Sourdough Blueberry Pancakes

  • Author: Chris Dalziel
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: n/a
  • Cuisine: Traditional


A hearty pancake recipe that will be asked for again and again.



  • 2 cups of sourdough starter
  • 3 eggs, beaten
  • 1 cup of flour
  • 1 tsp. vanilla
  • 2 tbsp. coconut oil, melted
  • 1 tsp. baking powder
  • ½ cup of blueberries
  • Coconut oil for frying
  • Additional blueberries for topping the pancakes.

Optional toppings:

  • whipped cream
  • maple syrup


  • To the 2 cups of prepared sourdough starter add your eggs, and vanilla.
  • Mix well with a wooden spoon.
  • Stir in flour and baking soda.
  • Your batter should be the consistency of cake batter.
  • Fold in blue berries.
  • Preheat a frying pan or griddle over medium heat.
  • Grease pan with 1 tbsp. of coconut oil.
  • Drop batter by spoonfuls into hot oil.
  • Fry on one side until bubbles form on the uncooked side of the pancake.
  • Flip pancake and cook the other side.
  • Continue cooking until the pancake is golden brown on both sides.
  • Reserve the cooked pancakes in a warm oven until ready to serve.
  • Continue cooking your blueberry pancakes until you run out of batter.
  • Replenish the oil in the frying pan as often as necessary.
  • Serve with fresh or frozen blueberries, butter, and maple syrup for sourdough blueberry pancakes that are hearty and tasty.


If your family prefers a sweet pancake, you can add a small amount of sugar to the recipe. However, the blueberries do add a touch of sweetness, as does slathering them in maple syrup.

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