Go Back
–+ servings
You are just going to LOVE this Blueberry Cream Cheese Sourdough Baked Pancake! This uses up a lot of discard, is full of protein, and totally delicious!

Blueberry Cream Cheese Sourdough Baked Pancake

You are just going to LOVE this Blueberry Cream Cheese Sourdough Baked Pancake! This uses up a lot of sourdough discard, is full of protein, and totally delicious!
No ratings yet
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Discard Recipes, Frozen Fruits, Pancake, Sourdough, Sourdough Breakfast
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6 Servings
Author: Little Home in the Making

Ingredients

  • 6 large Eggs
  • 300g Sourdough Discard
  • ⅓ cup Whole Milk
  • 2 tbsp. Maple Syrup
  • ½ tsp. Salt
  • 1 tsp. Vanilla Extract
  • 6 tbsp. Salted Butter
  • ¾ cup Frozen Wild Blueberries
  • 4 oz Cream Cheese cubed into ½" cubes

Instructions

  • Preheat the oven to 425F.
  • In a large bowl, whisk the eggs well. Add in the sourdough discard, milk, maple syrup, salt, and vanilla. Whisk well to combine, or use a hand mixer on medium speed until completely smooth.
  • Add the Salted butter to a 9X13 glass baking dish and place it in the oven.
  • Once the butter has melted, pull the baking dish out of the oven.
  • Swirl the butter around the baking dish and pour in the sourdough batter.
  • Sprinkle the surface evenly with the wild blueberries, then the cubed cream cheese.
  • Bake in the preheated oven for 20-22 minutes.
  • Remove from the oven and serve with maple syrup.

Notes

This reheats very well the next day in either the oven or a toaster oven!
Adapted From: Buttered Side Up Blog: Sourdough Dutch Baby/German Pancake