A Cozy Rainy Morning Treat…

It’s raining here in Maryland today, which means one thing — it’s a pancake kind of morning. There’s something about the sound of steady rain and the smell of sourdough pancakes sizzling on the griddle that makes everything feel calm and cozy.

I based my recipe off Tastes of Lizzy T’s sourdough pancake recipe, but since I use gluten-free flour, I tweaked it a bit. Gluten-free flours tend to soak up more liquid, so I adjusted the recipe to keep the pancakes soft and fluffy instead of dry. And because I had a handful of fresh blueberries on hand, I tossed in a half cup, just enough to add little bursts of sweetness in every bite.

The result was absolute breakfast perfection; pancakes with a tang like buttermilk but with a deeper, earthy flavor from the sourdough. I used two cups of sourdough discard from my fridge, and the batter rose beautifully. The teenagers loved them, which automatically makes this a win for our rainy weekend morning.

As the rain keeps tapping against the windows, I’m already thinking about making another batch tomorrow. These pancakes were light, tangy, and full of flavor, and the kind of breakfast that makes a gray day feel golden.

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🥞 My Gluten-Free Blueberry Sourdough Pancake Recipe

Ingredients

• 2 cups gluten-free flour blend
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups sourdough discard (cold from the fridge is fine)
• 2 cups milk (or dairy-free milk)
• 2 large eggs, beaten
• 2 tablespoons olive oil
• ½ cup fresh blueberries

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, and salt.
2. Add the sourdough discard, milk, egg, and oil. Stir just until combined — don’t overmix.
3. Gently fold in the blueberries.
4. Heat a greased skillet or griddle over medium-low heat.
5. Pour about ⅓ cup of batter per pancake. When bubbles form on top, flip and cook for another 1–2 minutes until golden brown.
6. Serve warm with butter and maple syrup (or a sprinkle of powdered sugar if you’re feeling fancy).

Tips:

• Frozen blueberries work too — just rinse and pat dry first.
• You can make the batter the night before and refrigerate it, then stir gently in the morning before cooking.