Breakfast & Brunch/ Desserts

Blueberry & Goats Cheese Sourdough Pancakes

I haven’t lied saying that we have pancakes every weekend for breakfast, and yes sometimes even during the week. On those rainy and grey mornings we had in England it really brightened up the day. However regardless the weather they always taste good, and with a first mouthful you know that they were worth the effort. This recipe was born when I bought a goats cheese with blueberries. I was tempted by the look of the cheese, which turned to be a bit disappointing. You couldn’t taste much neither goats cheese nor blueberries…and as I don’t like to waste the food, I came with the idea of putting it into pancakes batter. When we did them first time they turned up pretty good. Second time I added fresh blueberries and plain goats cheese and they were delicious.

The recipe is nearly the same, as our basic Sourdough Pancakes recipe, just with added blueberries, cheese and vanilla. The goats cheese makes the pancakes very rich and as fruits are already in the batter, we used only maple syrup and hemp seeds for garnish. Hemp seeds are rich in omega-6 and omega-3 and  contain high amounts of vitamin E, potassium, magnesium, calcium, zinc. I recently use them in everything, in smoothies, salads and even in a homemade garlic sauce (which I usually make with almond powder, but run out of it and hemp seeds worked perfectly well).

Blueberry & Goats Cheese Sourdough Pancakes

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Serves: 4
Cooking Time: 20 - 30 minutes


  • 100g / 1/2 cup sourdough starter (follow this link for Sourdough Starter recipe:
  • 100g / 1/2 cup spelt flour
  • 100g / 1/2 cup white bread flour
  • 100g / 1/2 cup wholemeal flour
  • 400ml / 1 3/4 cup plant milk
  • 2 tsp. bicarbonate of soda
  • 1 tsp. cream of tartar
  • 1/2 tsp. vanilla extract
  • 170g fresh blueberries
  • 80g soft goats cheese
  • coconut oil for frying
  • For garnish:
  • hulled hemp seeds
  • maple syrup



Put sourdough starter and flours to the mixing bowl. (It's useful to have the bowl on the kitchen scale and just add, and weight the ingredients as you go). Add milk, soda, olive oil, vanilla and start to mix the batter. The final consistency should be thick, but if you find it too thick, so it's hard to release from the spoon on the pan, add a bit of water, to make it more runny. Finally mix in the goat cheese and blueberries.


Heat up the pancake pan to a high temperature (gas mark 4-5), then melt and spread the coconut oil. The oil is just to make the surface a bit oily, you don't need to add it for the next pancakes, assuming you are using non-sticky pancake pan. If the pan is too hot the oil will overheat and start to smoke, which we want to avoid. (Good test for the pan temperature, is to pour a small amount of batter on the pan. Once bubbles of air start coming to the surface of the mini-pancake - it is ready).


Pour the batter slowly on the pan, the amount depends on how big you want your pancakes to be.


It should take just a couple of minutes for each side, to make it ready. Control the pancake color, by lifting them up with a spatula.


Once pancakes are ready sprinkle with hemp seeds and add maple syrup to taste. Enjoy!

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