Description
This recipe features light, fluffy sourdough pancakes paired with a sweet, homemade blueberry compote. It’s an easy, hearty, and family-friendly breakfast that combines the subtle tang of sourdough with a burst of fresh berry flavor, perfect for a wholesome start to your day.
Ingredients
- 1.5 cups all-purpose flour (for a heartier bite, swap 0.5 cup for whole wheat flour)
- 0.5 cup active sourdough starter (sourdough discard works well too)
- 1 cup milk (any dairy or non-dairy milk like almond or oat will work)
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 Tbsp melted butter or oil (avocado oil for a neutral flavor)
- 2 cups fresh or frozen blueberries
- 0.25 cup granulated sugar (adjust to your sweetness preference)
- 1 Tbsp lemon juice
- 0.25 cup water
- Optional: 1 tsp cornstarch + 2 tsp cold water (for a thicker compote)
Instructions
- Prepare Sourdough Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, combine your active sourdough starter, milk, eggs, and melted butter. Pour the wet ingredients into the dry and mix gently until just combined. A few lumps are okay; overmixing leads to tough pancakes.
- Make Blueberry Compote: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Bring the mixture to a simmer over medium heat, stirring occasionally, until the berries burst and the mixture thickens slightly (about 8-10 minutes). If you prefer a thicker compote, mix 1 tsp cornstarch with 2 tsp cold water and stir into the simmering compote for the last minute, allowing it to coat the back of a spoon. Remove from heat and keep warm.
- Cook Pancakes: Heat a lightly greased griddle or a 10-inch non-stick skillet over medium heat (around 350F / 175C). Pour about 0.25 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping.
- Serve Immediately: Stack the warm, fluffy sourdough pancakes and generously spoon the homemade blueberry compote over the top.
Notes
For heartier pancakes, substitute 0.5 cup all-purpose flour with whole wheat flour. Sourdough discard can be used for a quicker batter. Any dairy or non-dairy milk (e.g., almond, oat) and avocado oil (for neutral flavor) work well. Adjust compote sugar to your preference; an optional cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) can thicken it. Buttermilk adds an extra tangy note to pancakes, and 1 tsp vanilla extract can enhance the aroma. Consider an overnight batter option by mixing starter, milk, flour, and sugar the night before, then adding eggs, leavening, and butter in the morning for extra depth. Avoid overmixing the batter to prevent tough pancakes, and ensure your griddle isn’t too hot to prevent burning. Letting the batter rest for 10-15 minutes can lead to fluffier results. Sourdough fermentation can offer gut-friendly benefits, and blueberries are rich in antioxidants; choose organic or local berries when in season, or frozen berries year-round for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Griddling, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with compote
- Calories: 450 calories
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 75 mg
Keywords: sourdough, pancakes, blueberries, compote, breakfast, family-friendly, fluffy, easy, wholesome, homemade