# What You’ll Need:
→ Wet Ingredients
01 - 1 cup sourdough discard, unfed at room temperature
02 - 1 cup 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 - 1.25 cups all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon baking powder
11 - 0.5 teaspoon baking soda
12 - 0.5 teaspoon salt
→ Add-ins
13 - 1 cup fresh or frozen blueberries
# Directions:
01 - In a large bowl, whisk together sourdough discard, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
02 - In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
03 - Gently fold dry ingredients into wet mixture, stirring until just combined. Do not overmix; some lumps should remain.
04 - Carefully fold blueberries into batter, distributing evenly throughout.
05 - Heat a non-stick skillet or griddle over medium heat and lightly brush with butter.
06 - Pour 0.25 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
07 - Flip pancakes and cook the opposite side for 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, brushing griddle with additional butter as needed.
09 - Serve pancakes warm with optional toppings such as maple syrup, fresh blueberries, or powdered sugar.
