Sourdough Blueberry Pancakes

February 18, 2026Kahiltna Birchworks

Sourdough Pancakes topped with Blueberries, Bananas and Birch Syrup

Not sure how to make sourdough pancakes?

You’re probably in need of a sourdough starter. Have no worries, we have the perfect kit for you to make a breakfast everyone will love!

Whip up our easy sourdough starter or use our Alaska Barley 10 Grain Blueberry Mix to make one amazing pancake.

EXPERT’S TIP: Be sure your starter is active and at room temperature before trying to make your pancakes. I suggest feeding your starter 12-24 hours before making pancakes to make a thick batter. I prefer to feed my starter half white flour and half whole wheat pastry flour. You could even use the Alaska Barley 10 Grain Blueberry mix to feed your starter!

Our Sourdough Pancake Recipe

Ingredients

1.25 cups of Sourdough Starter (see tip on how best to prepare your starter)
1 egg
1 tablespoon sunflower oil (or any vegetable oil)
1/2 tsp vanilla
1 tsp. birch syrup (optional)
Cinnamon to taste (optional)
1/2 teaspoon of baking soda
Alaska Pure Birch Syrup or Alaska Breakfast Syrup as a topping

Directions

Create your batter by combining the starter, egg, oil, vanilla, syrup, and cinnamon.
Gently stir/sprinkle the baking soda into the batter just before cooking the pancakes. The soda will cause a reaction and the batter will get foamy and airy.
Cook your pancakes on a hot griddle with a mix of sunflower oil and butter down on the pan to brown each side.
(Optional) If you want to add fruit or nuts add them to each individual cake as the first side is cooking. (Or you can put your fruit and nuts on top like the photo shown above – which is how we prefer it!)
When you see bubbles start to form in the middle of your pancake, you know it’s time to flip them over.
EXPERT TIP: Don’t squish the pancakes down with the spatula