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Fluffy Sourdough Discard Pancakes with Easy Homemade Blueberry Compote

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These fluffy sourdough discard pancakes offer a tangy twist on classic pancakes, paired with a quick and easy homemade blueberry compote for a comforting and delicious breakfast.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard
  • 1 cup (120 g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ¾ cup (180 ml) milk (whole, almond, or oat milk)
  • 3 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon vanilla extract
  • For the blueberry compote:
  • 1 cup (150 g) fresh or frozen blueberries
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.
  2. In a separate bowl, whisk sourdough discard, egg, milk, melted butter, and vanilla extract until smooth and combined.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined; small lumps are okay. Let batter rest for 5 minutes.
  4. While batter rests, combine blueberries, maple syrup, lemon juice, and water in a small saucepan over medium heat. Simmer for 8-10 minutes until berries break down and mixture thickens. Stir in cornstarch mixture during last 2 minutes if thicker compote is desired. Remove from heat and set aside.
  5. Preheat a non-stick skillet over medium heat and brush with melted butter or oil.
  6. Pour about ¼ cup (60 ml) batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden brown. Adjust heat as needed.
  7. Serve pancakes warm stacked with blueberry compote spooned over the top. Add extra butter or maple syrup if desired.

Notes

Do not overmix the batter to keep pancakes light and fluffy. Let the batter rest for 5-10 minutes to activate leavening agents. Use fresh sourdough discard refrigerated no longer than a week for best flavor. Butter the pan between batches to prevent sticking but avoid excess butter to prevent greasiness. The blueberry compote can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: sourdough discard pancakes, blueberry compote, fluffy pancakes, easy breakfast, sourdough recipe, homemade compote, weekend brunch

Find it online: https://elaraeats.com/fluffy-sourdough-discard-pancakes-with-easy-homemade-blueberry-compote-recipe/