Sourdough Blueberry Pancakes (Easy & Fluffy!)
Is there anything better than starting your day with a short stack of sourdough blueberry pancakes? These pancakes are light and fluffy on the inside, crispy on the outside, with swirls of jammy blueberries in every bite. I can commit to saying that I've been eating these sourdough blueberry pancakes almost every morning this week. I pulled all the stops on Sunday - bought some frozen wild blueberries, made a big batch, and froze the extras!
Also, I need to throw this out there before we start talking blueberries and health stuff - our sourdough pancake & waffle mix is completely UNSWEETENED. No sugar added. This purposeful choice allows our grains' vibrant flavors and nutrition to speak for themselves. It also makes these sourdough blueberry pancakes the perfect breakfast any day of the week.
Antioxidant Power and Health Benefits of Blueberries
Now, I'm all about adding an extra burst of micronutrients to my sourdough pancakes. And one of my favorite ways is by adding a generous handful of blueberries. Berries, commonly praised as nature's superfood, contain powerful antioxidant properties. If you're interested in understanding the antioxidant value of different fruits (like blueberries), you can check out the ORAC report. This system of measuring a food's antioxidant level in ORAC (Oxygen Radical Absorbance Capacity) was developed by the National Institute on Aging (NIA) at the National Institutes of Health (NIH). Their comprehensive food list can be a great starting point if you're interested in understanding the antioxidant power in our foods.
Have you tried wild blueberries?
Despite their itty-bitty size, wild blueberries have nearly 2x the concentration of antioxidants than regular (cultivated blueberries). Wild varieties are never sold fresh at grocery stores, but you can usually find them in the frozen section of whole foods. From what I've learned, frozen blueberries should be even more nutritious than fresh ones because they're frozen immediately after harvest. This method is optimal for preserving flavor, nutrition, and antioxidant power.
Fluffy Sourdough Blueberry Pancakes Made with Whole Grains
These healthy blueberry pancakes also honor my favorite morning staple: activated whole grains. Whole grains are an excellent source of protein, complex carbohydrates, dietary fiber, vitamins, and minerals, like B-Vitamins, iron, zinc, magnesium, polyphenols, and antioxidants. Our Sourdough Pancake & Waffle Mix is the first-ever baking mix made exclusively with whole grains that have been naturally fermented with the sourdough starter for optimal nutrition and gut health.
Our mix is made with a nourishing and nutty blend of ancient spelt and heritage whole wheat. Plus, 100% of our grains are sourced locally from farms and mills in the Finger lakes region and stoneground for optimal nutrition. Like preserving nutrients in wild blueberries through flash freezing, grains benefit from a similar process (stone-milling) to maintain their nutritional value.
Activating Grains with Sourdough Culture
This method of activating grains through fermentation is a long-standing tradition dating back to as early as 3000 BCE. This wondrous process is a way of preparing grains to nourish us best. Long fermentation with sourdough culture, a medley of lactic acid bacteria (LAB) and wild yeast, increases nutrient absorption, improves digestibility, and unlocks essential nutrients in grains.
Sourdough Blueberry Pancakes are Easier than You Think
All you need is our Activated Sourdough Pancake & Waffle Mix, which you can shop online or at Whole Foods. We make the first-ever collection of sourdough baking mixes made exclusively with activated grains for enhanced nutrition, optimal nourishment, and gut health.
Between the high-quality stoneground ancient and heritage grains from our Sourdough Pancake & Waffle Mix and the powerful antioxidants in blueberries, these pancakes are profoundly flavorful and a great source of protein, dietary fiber, and healthy complex carbs. They're also loaded with micronutrients like beta carotene, B-vitamins, iron, zinc, magnesium, and phosphate. One serving (three pancakes) contains 9g of protein, 5g of fiber, and 0g of added sugar. Plus, this recipe is made with 100% activated grains for enhanced nutrition and optimal nourishment.
Vegan Pancake Variation
Swap the pastured eggs for flax or chia eggs or your favorite egg replacer. If you opt for flax eggs, just mix 1 tbsp of ground flax seeds (or flaxseed meal) and 3 tablespoons of water. Stir with a fork until combined and let it rest for 10 - 15 minutes. Once your mixture has become congealed like jelly, it is ready to use!
Can I Freeze These Pancakes?
Yes, you definitely can. Simply add made and cooled pancakes to a large storage container, seal, and freeze. To prevent pancakes from sticking together, you can stack and separate each layer with parchment paper. I usually batch a few pancakes together (3-5) and then add a sheet between each. This way, I can quickly grab my morning stack.
How Do I Reheat?
There are a few ways you can reheat these pancakes. I will take out the batch I want from the freezer let it sit on the counter for a couple of minutes. And then either I warm them for 2-3 minutes in the toaster oven or warm them on a skillet with some butter. If you have a larger batch to warm, I recommend using the oven. Preheat your oven to 350f. Place your sourdough pancakes on a baking sheet and bake for 10 minutes.
What You'll Need to Make Sourdough Blueberry Pancakes
- Frozen Blueberries (Not Thawed) - You can use fresh or frozen, and any variety of blueberries (wild or regular) will do
- Jesha's Bakery Activated Sourdough Pancake & Muffin Mix
- Pastured Eggs - I used pastured eggs from Vital Farms.
- Water or Almond Milk - Any variety of milk will do!
- Melted Coconut Oil - You can also use melted ghee or butter, olive oil, or avocado oil. I personally love the flavor of coconut oil.
How Do You Make Easy and Fluffy Blueberry Pancakes?
- In a medium-sized bowl, add eggs, water, oil. Whisk together ingredients thoroughly.
- Next, add 2/3 cup of Sourdough Pancake & Waffle Mix to the wet ingredients. Stir until just combined—no need to over mix.
- Heat skillet to medium-high heat. Lightly oil with grass-fed butter or your favorite oil. I use vital farms butter.
- Pour batter onto the hot pan, using roughly 3 tablespoons per pancake.
- Add roughly 1 tablespoon of wild blueberries to each pancake.
- Cook for 1-2 minutes or until bubbles forms on the surface. Flip and cook for another minute or more.
- Enjoy with maple syrup and grass-fed butter. Or whatever toppings you love!
Easy and Fluffy Sourdough Blueberry Pancakes
These easy sourdough blueberry pancakes are soft, fluffy, and bursting with juicy blueberries in every bite. This easy, healthy sourdough blueberry pancake recipe comes together in just 10 minutes for the perfect gut-friendly and nutritious breakfast. They're made with organic ingredients, activated whole grains like spelt and heritage wheat, and have 9g of protein.
⅔ Cup Jesha's Original, Activated Sourdough Pancake & Waffle Mix
1 Cup Frozen Blueberries (Not Thawed) - You can use fresh or frozen, and any variety of blueberries (wild or regular) will do
2 Pastured Eggs - I prefer pastured eggs from Vital Farms
2/3 Cup Non-Dairy Milk - Water is totally fine too
2 TSP Melted Coconut Oil -I use Dr. Bronner's Organic Coconut Oil, but melted butter, olive oil, or avocado oil would work
In a medium-sized bowl, add eggs, water, oil. Whisk together ingredients thoroughly.
Next, add 2/3 cup ofSourdough Pancake & Waffle Mix to the wet ingredients. Stir until just combined—no need to over mix.
Heat skillet to medium-high heat. Lightly oil with grass-fed butter or your favorite oil. I use vital farms butter.
Pour batter onto the hot pan, using roughly 3 tablespoons per pancake.
Add roughly 1 tablespoon of wild blueberries to each pancake.
Cook for 1-2 minutes or until bubbles forms on the surface. Flip and cook for another minute or more.
Enjoy with maple syrup and grass-fed butter. Or whatever toppings you love!
Calories 205, Protein 9 grams (17%), Fiber 5 grams (19%), Saturated Fat 2 grams (11%), Fat 6 grams (8%), Carbs 29 grams (11%), Sugar 4 grams (8%), Cholesterol 100 milligrams (33%), Sodium 289 milligrams (13%)