Sourdough Discard Blueberry Pancake Muffins

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Sourdough Discard Blueberry Pancake Muffins

Lazy Saturdays often inspire the best creations, and this sourdough discard blueberry pancake, waffle and muffins recipe is no exception. It started as a simple idea for sourdough discard waffles but evolved into fluffy pancakes and, ultimately, snackable pancake muffins. Using sourdough discard—what I call sourdough gold—this recipe is versatile and packed with flavor.

Why You'll Love This Recipe

Whether you’re making pancakes, waffles, or muffins, the combination of sourdough discard, fresh blueberries, buttermilk, and butter guarantees moist, delicious results every time. Perfect for brunches, lunchboxes, or anytime snacking!

Ingredients

• 300g (about 1 1/4 cups) sourdough discard

• 3 cups unbleached flour

• 1 ½ cups buttermilk, room temperature

• ½ cup sugar

• 1 tsp vanilla extract

• ½ cup melted butter, room temperature

• 2 large eggs

• 1 tsp salt

• 1 cup fresh or frozen blueberries

Instructions

1. Prepare the Batter:

1. In a large mixing bowl, combine all ingredients except the blueberries. Mix with a spoon or use a stand mixer with the paddle attachment until well incorporated. The batter should be stretchy and slightly bouncy.

2. Cover the bowl with a clean towel and let the batter rest in a warm place for 1–2 hours.

2. Stir in Blueberries:

• After proofing, gently fold the blueberries into the batter.

Three Ways to Enjoy

Pancakes:

1. Preheat a skillet over medium heat and lightly grease with oil or butter.

2. Pour about 2/3 cup of batter onto the skillet.

3. Cook until bubbles form on the surface and the edges set. Flip and cook until golden.

4. Serve with maple syrup or your favorite toppings.

Waffles:

1. Preheat your waffle iron and grease it well.

2. Pour enough batter to fill the iron without overflowing.

3. Cook according to your waffle maker’s instructions, until golden and crisp.

Muffins:

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.

2. Fill each cup about 1/3 full with batter.

3. Let the batter rest in the muffin tin for 30 minutes.

4. Sprinkle with pearl sugar if desired.

5. Bake for 14 minutes or until golden and a toothpick inserted in the center comes out clean.

Tips

• For added sweetness, drizzle pancake muffins with maple syrup before serving.

• Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.

Enjoy this recipe with your family, and let me know which version you love the most!