# What You'll Need:
→ Wet Ingredients
01 - 1 cup sourdough starter, unfed or active
02 - 3/4 cup whole milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon pure vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
→ Dry Ingredients
08 - 1 cup all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon fine sea salt
→ Add-ins
13 - 1 cup fresh or frozen blueberries
# How to Make It:
01 - In a large mixing bowl, whisk together sourdough starter, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
02 - In a separate bowl, combine flour, sugar, baking soda, baking powder, and salt.
03 - Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
04 - Carefully fold blueberries into the batter.
05 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
07 - Flip pancakes and cook for another 1 to 2 minutes, or until golden brown and cooked through.
08 - Serve warm with maple syrup, additional blueberries, and lemon zest garnish if desired.
