These sourdough blueberry pancakes are light and fluffy with sweet and juicy pops of blueberry.

The sourdough starter in this recipe does a lot of things but most of all it brings more flavor to the pancakes.

If you don't have a sourdough starter you should definitely make one.

In a large bowl, mix together the flour, milk, sugar, sourdough starter, salt and eggs.

Cover the bowl with a plate or a lid and pop it into the refrigerator overnight.

In the morning, whisk in the baking powder and baking soda.

Preheat a cast-iron or non-stick pan over medium-high heat, then grease the pan with butter.

Pour in around ⅓ cup of batter for each pancake. If the pan gets too hot, turn down the heat a little once you've poured in the batter. 

Transfer the pancakes to a plate, stacking the pancakes in a pile as you go. 

Serve the sourdough blueberry pancakes warm with plenty of butter and maple syrup.