# Ingredient List:
→ Wet Ingredients
01 - 1 cup sourdough discard, unfed, at room temperature
02 - 1 cup whole milk
03 - 2 large eggs
04 - 3 tablespoons unsalted butter, melted, plus additional for cooking
05 - 1 teaspoon vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
→ Dry Ingredients
08 - 1 1/4 cups all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon salt
→ Add-ins
13 - 1 cup fresh or frozen blueberries, unthawed if frozen
# Directions:
01 - In a large mixing bowl, whisk together sourdough discard, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until fully incorporated.
02 - In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt, stirring to distribute leavening agents evenly.
03 - Gently fold the dry ingredient mixture into the wet mixture using a spatula, stirring until just combined. Leave some small lumps in the batter; do not overmix.
04 - Carefully fold blueberries into the batter, distributing them evenly throughout.
05 - Heat a non-stick skillet or griddle over medium heat. Lightly brush the cooking surface with butter.
06 - Pour 1/4 cup batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
07 - Flip each pancake and cook the reverse side for 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a plate and keep warm. Repeat cooking process with remaining batter, adding butter to the skillet as needed between batches.
09 - Serve pancakes warm with desired toppings such as maple syrup, additional blueberries, or powdered sugar.
