My Easy Blueberry Sourdough Pancakes will become your new favorite breakfast recipe. Sourdough gives these blueberry pancakes a delicious flavor and oh-so-fluffy texture that is so perfect! These dairy and egg-free pancakes will quickly become your family’s favorite breakfast.

Sourdough Pancake Recipe

Sourdough pancakes are so easy to make and today I’m going to share how I make them without dairy or eggs for my family.

This recipe will make 9 large pancakes or even more if you make them smaller.

These pancakes are so light and fluffy and full of that good tangy flavor that we all know and love from sourdough.

Many of you will already have a sourdough starter of your own, but if you want to get started but don’t know where you could purchase a sourdough starter online that comes in a packet to help you get a jump start.

My precious start is homemade, and one that I’ve had for almost a year.  Once you get a sourdough start going it is easy to maintain because as long as you keep feeding it, it will stay vibrant and “alive” indefinitely.

This pancake recipe will mainly consist of sourdough discard, which we will discuss next. But rest assured, this pancake recipe will be one of the simplest yet most delicious pancake recipes you’ve tried.

It is as simple as gathering your four ingredients and about 5 to 10 minutes of prep time when you are ready to mix up the batter.

What is Sourdough Discard?

If you are making sourdough currently or have in the past, then you’ll have been familiar with what is deemed “sourdough discard”.

This is the unfed starter. Typically it would be the part that bakers remove before feeding it again so they don’t end up with a ton of sourdough starter.

Labeling it “discard” can make it sound like it should be tossed out with the trash before you feed the starter again.

Hopefully, you aren’t throwing your discard away, because his leftover starter is still a great product of the fermented flour and water you’ve worked so hard to grow

Since it is basically what is left after the starter has risen to its fullest potential and then fallen or deflated again it isn’t quite strong enough to make your bread rise.

However, it is perfect for recipes that don’t quite need that strong raising power like crackers and of course pancakes.

Just like those bread loaves, we baby and take care of, these pancakes that you make with the leftover discard will still have that lovely tangy flavor.

Plus, since they are still sourdough, they will be much easier for your system to digest than traditional pancakes made from a premade mix or your basic flour, milk, and egg recipe.

Most sourdough “discard” recipes will call from anywhere from 1 to 2 1/2 cups of discard to prepare them, but I know not everyone will keep a large sourdough starter so you may not have that much each time you feed your starter.

So what I do is save up my sourdough discards until I get enough to make these pancakes or crackers.

I simply remove the discard from my original starter before feeding it and place the discard into a mason jar or bowl with an airtight lid and refrigerate until I have enough.

Then when I have enough saved up, and I know I want to make the Easy Blueberry Sourdough Pancakes for breakfast the next day.

I’ll take it out of the fridge the night before and let it sit out on the kitchen counter until the next morning when I’m ready to mix up my pancakes.

How To Make Vegan Sourdough Pancakes Without Eggs or Dairy

I’m sure you’ve seen tons of recipes out there for sourdough pancakes using the discard and eggs, right?

Well, they are delicious and rich that way for sure, I’ve made them this way many times for my family.

But for seasons when my family doesn’t eat meat or dairy, like Orthodox Nativity or Orthodox Lent, there are times when I need a pancake recipe that doesn’t have eggs or dairy.

So I took my basic sourdough pancake recipe and tested it out without the egg or the oil that you typically see in traditional sourdough pancakes.

I’m pleased to say that the recipe works amazingly well without the egg or oil!

This not only helped me lower the calories and fat in these pancakes so I can fit them into an approved meal type for the diet I follow (Trim Healthy Mama, these are an E or an XO with butter) but it also makes them fine for my family to enjoy any time of the year even during special fast periods.

How Do The Sourdough Pancakes Stay Fluffy Without Eggs?

You may be asking yourself how the pancakes rise without the egg in the batter, but trust me these pancakes have no problem cooking up soft and fluffy without that one egg or the extra oil.

It is super cool if you ask me the way the sourdough starter reacts in this recipe. It is also a great science experiment to show the kids in the kitchen.

You see there is a magic ingredient in sourdough pancakes that makes all the fluffiness happen and that ingredient is plain or baking soda!

Baking soda serves two purposes in these Easy Blueberry Sourdough Pancakes. First, it prevents your pancakes from being too dense and makes them fluffy and light.

It does this because the baking soda reacts with the acid in the sourdough starter and then creates this fun chemical reaction that causes the pancake batter to puff up becoming this airy and fluffy batter.

This is super fun to watch when you are mixing up the batter. After you stir in the baking soda you’ll see it start to magically rise up in the mixing bowl. My son loves to do this part of the recipe.

Although getting that awesome rise is the most important purpose of the baking soda in this recipe, there is a second purpose that may work in our favor if you or someone in your favor isn’t overly crazy about the sour flavor you get from the sourdough starter.

When you add the baking soda it also works to neutralize some of the acids in the starter in the pancake batter. Because the baking soda is alkaline, it will balance out the acidity that makes sourdough sour.

I love the tanginess of sourdough and even work hard to get my bread to a certain level or “sour’, but my teenager is not a huge fan of sour pancakes, so the baking soda saves this recipe in his eyes.

It will not eliminate the tanginess but it does tamper it down a lot and makes the pancakes the perfect balance of sweet and tangy.

I’m pretty sure even a sourdough hater would eat these pancakes up!

How To Make And Freezing The Pancakes For Later

Let’s face it, sometimes our families want pancakes but we are just not in the mood to stand in front of the stove that early in the morning to make them their pancakes.

Or maybe you don’t always have enough discarded starter to make fresh batches of these pancakes every time you wake up wanting them with your morning coffee.

Thankfully this pancake recipe is easy to make and prepare for the freezer. That way you’ll have delicious blueberry sourdough pancakes anytime you’re ready without any cooking.

Well, you’ll have to warm them up, but can we call that cooking?

These Easy Blueberry Sourdough Pancakes are super easy to prepare and freeze for later.

I always double my batch when cooking these so I can serve some to my family that morning and freeze the rest for later days.

Here are the simple steps you’ll need to follow to prepare these delicious pancakes for your freezer.

So you can enjoy them for future breakfasts with little effort at all. Your morning routine will be much easier and you can thank me later!

1. Cook pancakes or waffles according to recipe directions. Allow the pancakes or waffles to cool completely.
2. Line a baking sheet with a sheet of parchment paper. Place the cooled pancakes or waffles on the baking sheet, making sure that they do not touch each other.
3. Place the baking sheet into the freezer. Allow the pancakes or waffles to freeze for at least 6 hours.
4. Once the blueberry pancakes are completely frozen, simply remove them from the freezer and stack them in a ziplock baggie. You can use parchment paper between them if you want to but since they are frozen before they go into the bag they shouldn’t stick together.
5. When you are ready to eat the frozen pancakes, ideally it is nice to let them thaw overnight in the fridge then you can reheat them in the microwave for 20 to 25 seconds (this may vary for your microwave) and serve. If you forget to pull them out or simply don’t want to thaw them you can reheat them straight from the freezer, just wrap them in a paper towel and heat them up. This may take a little longer to get them warm from frozen so just check them often to make sure you don’t overheat them.
6. If you want to reheat a big batch or you want to just avoid using the microwave as I do, then you can place the pancakes on a baking sheet and warm them in a 350-degree oven until they are warm and ready to serve. I’ve also used my air fryer to warm up my frozen pancakes. I used the “reheat feature” for 10 minutes and it was perfect.
7. For best results in the oven, I suggest covering them with foil to prevent them from drying out or toasting. In the microwave, you can wrap them in a paper towel.

I hope you enjoy this breakfast of egg, dairy, and oil-free pancakes like my family does.

If you would like a full-fat version that does have eggs and oil then check out Farmhouse on Boone’s recipe on how she does her blueberry sourdough pancakes.

She is a queen of delicious sourdough creations!

Also, for those of you looking for a more low-carb option be sure to check out my gluten-free and low-carb Ultimate Breakfast Casserole.

Yield: 9 Large Pancakes

Blueberry Sourdough Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These pancakes are a delicious way to use a sourdough starter or sourdough discard. A beautifully fluffy pancake without eggs or any dairy.

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Ingredients

• 2 1/2 cups of sourdough discard
• 2 tablespoons of your sweetener of choice
• 1 1/4 teaspoons of baking soda
• 1 teaspoon of vanilla extract
• pinch of salt
• 1 cup of fresh blueberries, divided between pancakes

Instructions

1. Add the sourdough starter to a large bowl and mix in the sweetener of your choice, the salt, and vanilla.
2. Mix the batter until well combined. Then sprinkle the baking soda carefully over the batter and mix in well.
3. Let the batter sit for 3 to 5 minutes while you gather your pan and tools for cooking.
4. Preheat a medium to a large nonstick skillet. You can use a tiny bit of cooking spray if needed. Use butter or oil if you are not watching our fat levels.
5. Ladle about 1/3 cup of pancake batter into the skillet and carefully spread it slightly.
6. Sprinkle a few blueberries into the pancake batter.
7. Cook until there are many bubbles forming on the top of the pancake then flip the pancake over and cook for an additional 1-2 minutes or until cooked through.
8. Continue this process until all the batter has been used.
9. Serve hot or see the blog post for instructions on freezing these pancakes.

Did you make this recipe?

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!