These Red, White & Blue Sourdough Pancakes are soft, fluffy, buttery, and filled with cozy homemade flavor. Fresh strawberries and blueberries bring bright sweetness, while sourdough discard adds a subtle tang and incredible tenderness. Finished with whipped cream and warm maple syrup, they feel festive, special, and completely irresistible.
Perfect for summer brunches, patriotic holidays, or simply making breakfast feel extra fun, these pancakes come together surprisingly easily. Even better, they’re a delicious way to use up sourdough discard without feeling overly “sourdough-y.” Expect golden edges, fluffy centers, juicy berries, and the kind of breakfast everyone quietly hopes there are leftovers for.
Recipe Yield: 10–12 pancakes (4 servings)
INGREDIENTS
1 1/4 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon (optional, but recommended)
3/4 cup sourdough discard (unfed or active)
2/3 cup buttermilk
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup fresh blueberries
3/4 cup fresh strawberries, diced small
Butter, for cooking
Optional Toppings:
Whipped cream
Extra blueberries
Sliced strawberries
Warm maple syrup
Red, white, and blue jimmies sprinkles
INSTRUCTIONS
1. Mix the dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
2. Mix the wet ingredients:
In a separate bowl, whisk together sourdough discard, buttermilk, egg, melted butter, and vanilla until smooth.
3. Make the batter:
Pour the wet mixture into the dry ingredients and gently stir until mostly combined. Then fold in the blueberries and strawberries. The batter should look slightly thick with a few small lumps—do not overmix.
4. Rest the batter:
Let the batter rest for 8–10 minutes. Meanwhile, heat a lightly buttered skillet or griddle over medium-low heat.
5. Cook the pancakes:
Scoop about 1/4 cup batter per pancake onto the skillet. Cook for about 2–3 minutes, or until small bubbles appear and the edges begin to look set. Carefully flip and cook another 1–2 minutes until golden brown and cooked through.
6. Finish and serve:
Stack warm pancakes and top with whipped cream, sliced strawberries, blueberries, a light sprinkle of red, white, and blue jimmies, and warm maple syrup. Serve immediately for the fluffiest texture.
Helpful Tips to Perfect This Recipe
- Pat berries dry first: If strawberries or blueberries are very wet, gently pat them dry before folding into the batter. This helps prevent soggy pancakes and excess bleeding.
- Keep the heat medium-low: Sourdough pancakes with fruit cook best slightly slower. If the skillet is too hot, the outside browns before the inside cooks through.
- For bakery-style pancakes: Add a few extra berries directly onto each pancake right after pouring the batter into the skillet. This makes them look extra beautiful and evenly packed with fruit.
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