Sourdough blackberry pancakes are the perfect pancakes to enjoy during berry season, when fresh blackberries are at their juiciest and most flavorful.
Whether you’re planning a summer brunch, cooking for guests, or treating yourself on a lazy Sunday, this blackberry pancake recipe is one of the best ways to make use of your sourdough starter—and those glorious blackberries!
If you’re anything like me, you live for berry season. Our backyard blackberry plants burst with juicy, sweet berries in the summertime, and one of the best ways to celebrate that bounty is with a warm stack of pancakes. But not just any pancakes—we’re talking Blackberry Sourdough Pancakes, made with a bubbly sourdough starter, fresh blackberries, and a touch of lemon zest for that perfect zing. Trust me, this easy breakfast recipe will become one of your new breakfast favorites.
Whether it’s your first time experimenting with sourdough or you’re a seasoned pro, this easy recipe uses simple ingredients and yields delightfully fluffy pancakes that are anything but average. Forget those boxed pancake mix blends—this blackberry pancake recipe is from scratch and worth every step.
Why Sourdough Pancakes?
Sourdough starter adds a subtle tang and irresistible fluff to your pancakes. When combined with rich buttermilk, creamy melted butter, and fresh fruit, it creates a flavor profile that’s both nostalgic and refreshing. Plus, it’s a great way to use up your starter discard!
Tips for the Perfect Pancakes
- Use room temperature wet ingredients for better consistency.
- For extra berries, gently fold some into the batter—but beware of overmixing.
- Make a double batch and freeze some for later! Just store between parchment in a resealable bag with plastic wrap.
- These also make great leftover pancakes—just reheat in a toaster or warm skillet.
- Sifting the flour through a fine-mesh sieve helps ensure a smooth batter, especially if your flour tends to clump.
- Letting the batter rest gives the flour time to hydrate and allows the sourdough starter to begin working its magic.
- Serve your stack of pancakes with:
- A generous drizzle of maple syrup or homemade blackberry syrup
- A scoop of whipped cream or Greek yogurt
- Garnish with lemon zest and more fresh berries for that chef’s kiss finish
Serving Suggestions
- Classic: Top with warm maple syrup and a pat of butter.
- Fruity: Add extra blackberries, blueberries, or sliced bananas on top.
- Indulgent: Serve with a dollop of whipped cream or vanilla yogurt.
- Nutty: Sprinkle with chopped pecans or walnuts for added crunch.
Make It Vegan
Yes, you can easily turn this into a vegan blackberry pancakes recipe by:
- Using coconut oil instead of unsalted butter
- Using flax egg or egg replacer instead of a real large egg
- Swapping the buttermilk for dairy-free milk mixed with apple cider vinegar
Sourdough Blackberry Pancakes Step by Step
Ingredients
- 12 oz fresh blackberries (halved if large, plus extra for serving)
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup whole milk
- 1 cup sourdough discard (unfed starter)
- 1 large egg
- 2 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract
- Syrup (to serve)
Preparation
Place blackberries in a medium bowl and toss gently with the lemon juice.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate medium bowl, whisk the milk, sourdough discard, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy but not overmixed.
Gently fold in the blackberries to avoid breaking them up too much.
Heat a skillet or griddle over medium heat and lightly coat with butter.
Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form and the edges look set, about 2-3 minutes.
Flip and cook another 1-2 minutes until golden brown.
Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar.
Sourdough Blackberry Pancakes Leftovers
One of the best things about this blackberry pancake recipe—besides how delicious it is—is how well the leftovers hold up. Make a double batch and enjoy easy breakfasts all week long!
Storage: Let your pancakes cool completely on a wire rack before storing. Place them in an airtight container or stack them with sheets of parchment or wax paper in between to prevent sticking. Cover tightly with plastic wrap or a lid and refrigerate for up to 4 days.
Reheating: Whether you’re reheating from the fridge or freezer, these pancakes warm up beautifully with several methods to suit your morning routine. For crisp edges and a warm center, pop them straight into the toaster—perfect for busy mornings. If you’re reheating a larger batch, the oven is a great option: preheat to 350°F, place the pancakes in a single layer on a baking sheet, cover loosely with foil, and heat for 8–10 minutes. The microwave offers a quick solution—just wrap the pancakes in a damp paper towel and heat in 20-second bursts for a soft texture (though they won’t be as crisp). For the most skillet-like finish, warm them over medium heat in a nonstick skillet for 1–2 minutes per side, adding a little unsalted butter or coconut oil to boost flavor and bring back that just-cooked magic.
Freezing: To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze for 1–2 hours until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
Recipe
Originally Published On: December 22, 2025
Sourdough Blackberry Pancakes
Ingredients
- 12 oz fresh blackberries (halved if large, plus extra for serving)
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup whole milk
- 1 cup sourdough discard (unfed starter)
- 1 large egg
- 2 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract
- Syrup (for serving)
Recommended Equipment
Instructions
- Add the blackberries to a medium bowl and toss gently with lemon juice
- In a large bowl, whisk together the flour, sugar, baking soda, and salt
- In a separate medium bowl, whisk the milk, sourdough discard, egg, melted butter, and vanilla until smooth
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy but not overmix
- Gently fold in the blackberries to avoid breaking them up too much.
- Heat a skillet or griddle over medium heat and lightly coat with butter.
- Pour about ¼ cup of batter per pancake onto the skillet
- Cook until bubbles form and the edges look set, about 2-3 minutes
- Flip and cook another 1-2 minutes until golden brown
- Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Optional: Easy Blackberry Syrup
Looking for an easy way to elevate these pancakes? Try this easy blackberry sauce:
Ingredients
- 1 cup Oregon blackberries or fresh berries
- 2 tbsp white sugar
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
Combine all ingredients in a saucepan over medium heat. Simmer until berries break down and the sauce thickens slightly. Mash with a fork or blend in a food processor for a smoother finish. Drizzle over the top of the pancakes or serve on the side.
Pancake and Waffle Recipes
- Dutch Baby Pancake with Blackberries
- Classic Waffles in the Waffle Maker
- Banana Bread Pancakes
- Sheet Pan Pancakes
- Sourdough Blackberry Pancakes
- Lemon Crepes
- Easy Fluffy Vegan Eggless Pancakes Recipe
- Fried Chicken and Waffles
- Make-Ahead Pancake Casserole Breakfast
- Quick and Easy Bisquick Pancakes
- Breakfast Crepes Your Way
- French Toast Waffles
Blackberry Recipes
- Dutch Baby Pancake with Blackberries
- Blackberry Cobbler
- Blackberry Coffee Cake with Streusel Topping
- Everything Yogurt Parfait
- Homemade Blackberry Preserves
- Blackberry Sorbet
- Mixed Berry Yogurt Parfait
- Sourdough Blackberry Pancakes
- Blackberry Pie
- Blackberry Crumble Bars with Fresh Blackberries
- Blackberry Fizz Rum Cocktail Drink Recipe
- Blackberry Mint Julep
- Easy Healthy Blackberry Smoothie with Banana and Yogurt
- Blackberry Cookies with Chocolate Chips
- Blackberry Tart with Easy Lemon Curd
- Berry Shortcake with Cornmeal Cookies
- Cream Cheese and Berry Breakfast Pastries
Okay so I have not heard of sourdough blackberry pancakes before but this sounds really yummy! I love that it adds a bit of tang from the berries. Plus, I am a fan of fluffy pancakes regardless of flavor. So win-win!
These pancakes look so good and are perfect for brunch at home. I love using sourdough in recipes like this.
Oh, gosh. These are amazing! The tang and sweetness are such a great combination. We loved them.
These pancakes are pure magic. Using sourdough gives them a tang that works so perfectly with the rest of the ingredients.
The pancakes look so light and fluffy. Perfect to enjoy for brunch .
Actually using sourdough for breakfast makes the kitchen smell amazing and beats any boxed mix at the store.
It was my first time making sourdough pancakes and wow! These are so good! I loved them, my kids loved them, and no doubt I’ll make this recipe again soon.
I absolutely love how you’ve taken a classic brunch favorite and elevated it with fresh blackberries and sourdough. It makes me nostalgic for lazy weekend mornings and celebrating seasonal bounty. Your clear, encouraging writing makes a recipe like this feel achievable even for someone who doesn’t cook every day, and I especially appreciate the tips about batter texture and serving ideas. Thanks for sharing such a warm, family-friendly dish that feels both comforting and wonderfully creative.
Served these to my family on Sunday. Light and a little tangy. I used strawberries instead since it’s what I had in the fridge.
OMG, I had no idea sourdough pancakes was a think. These blackberry pancakes sound and look amazing. I love this sort of option as it’s a great way to boost their fruit intake by giving them a sweet treat. The kids would love these for breakfast!!
I love the idea of blackberry pancakes and sourdough blackberry pancakes is taking it to the next level. I need to make these, can’t wait. YUMMY!!!!
Totally agree about using fresh blackberries — I’ve tried frozen before, and they always make the batter too wet. 🙂