Fluffy Blueberry Pancakes Recipe with Sourdough

A monthly tradition in my kitchen

While it may not appear so, there are indeed blueberries in here!

Fluffy Blueberry pancakes are my forever favorite. They’re the kind of breakfast I stand behind wholeheartedly. Once a month, like clockwork, I make these sourdough blueberry pancakes and share them with my family. Most of the time, I make this recipe and cook one giant pancake meant to be sliced and passed around.

These pancakes are naturally fluffy thanks to sourdough discard and kefir, both rich in probiotics. I usually use Trader Joe’s goat milk kefir with seven live active cultures, and I love knowing the batter continues to ferment as it rests gently. Stored in a jar, it actually gets better (lighter, airier, and more flavorful) because the sourdough keeps feeding on the flour and sugars.

This is one of those recipes that feels alive, forgiving, and deeply comforting.

Ingredients

• 2 tablespoons butter, melted

• 2 large eggs, room temperature

• 1 cup (245 g) kefir, room temperature

  • Milk can be used if needed

• 1 teaspoon vanilla extract

• 1½ cups sourdough starter (about 360 g, discard or fed)

• 1½ cups all-purpose flour (187.5 g)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1–2 cups blueberries, fresh or thawed

  • I eyeball this every time

Instructions

1. In a large bowl, whisk together the melted butter, eggs, kefir, vanilla extract, and sourdough starter until smooth and well combined.

2. Add the flour, baking soda, baking powder, and salt, whisking gently until just incorporated. Avoid overmixing.

3. Fold in the blueberries carefully so they don’t burst too much into the batter.

4. Preheat a griddle or skillet over medium heat and lightly grease if needed.

5. Once hot, gently stir the batter again. Scoop about ⅓ cup of batter onto the griddle for each pancake.

   • If the batter feels too thick, add milk one teaspoon at a time until it reaches your

     desired consistency.

6. Cook for 2–3 minutes, until bubbles form and the edges look set. Flip and cook for another 1–2 minutes until golden and cooked through.

7. Serve warm with butter, maple syrup, honey, or whatever feels right that morning.

Tips & Notes for Fluffy Blueberry Pancakes

breakfast of champions: sausage, bacon, eggs, blueberries, blueberry pancakes, strawberries, and maple syrup to top it off

• This batter stores beautifully in a jar in the fridge and continues to ferment slightly, which can make the pancakes even fluffier the next day.

• I often make one large pancake instead of individual ones. I find it’s perfect for slicing and sharing.

• The combination of kefir and sourdough discard gives these pancakes a gentle tang and depth without tasting sour.

Why Sourdough Pancakes?

Sourdough pancakes rely on natural fermentation rather than just chemical leaveners. The sourdough starter feeds on the flour and sugars in the batter, creating air pockets that result in a fluffier texture and deeper flavor.

When paired with kefir, which contains live active cultures, the batter becomes rich in probiotics and continues to ferment as it rests. This not only improves texture but also makes the batter easier to digest and more complex in flavor over time.

Recipe Credit for Fluffy Sourdough Blueberry Pancakes

This recipe is adapted from Amanda Rettke of I Am Homesteader (iamhomesteader.com).