Alaskan Sourdough Blueberry Pancakes: A Fermented Breakfast from the Klondike Trail

By Arianna Sikorski

On a journey through the Yukon during the Klondike Gold Rush trail, I discovered more than history—I discovered the taste of tradition. These Alaskan sourdough pancakes, made with a wild starter and bursting with blueberries, are a tribute to the rugged spirit of the North and the nourishing power of fermentation.

A Taste of the North

While traveling from Whitehorse to Dawson City, I was joined by Arianna Sikorski, who brought along her Alaskan sourdough starter. One morning, she whipped up a batch of pancakes that were so light, flavorful, and satisfying, I knew we had to share the recipe.

These pancakes aren’t just delicious—they’re also gut-friendly, thanks to the overnight fermentation that unlocks the full nutritional potential of the flour.

Why these pancakes taste different:

Unlike conventional pancake recipes, this one uses only pre-fermented flour. That means all the flour is mixed and fermented overnight, allowing the natural yeasts and lactic acid bacteria to break down complex starches and proteins. The result?

• Easier digestion

• Better nutrient absorption

• A naturally tangy, rich flavor

• No need for added flour in the morning

  
  

This is slow food at its best—and a perfect way to start your day.

Ingredients

Night Before:

• All of your active sourdough starter

• 500g (2 cups) lukewarm water

• 300g (2½ cups) flour

  
  

Morning:

• 1 egg

• 30ml (2 Tbsp) vegetable oil

• 30g (¼ cup) powdered milk or evaporated milk

• 5g (1 tsp) salt

• 5g (1 tsp) baking soda

• 25g (2 Tbsp) sugar

• 2.5g (1 tsp) cinnamon (optional)

• Fresh blueberries

  
  

Step-by-Step Instructions

• 1. The Night Before: Build the Sponge

  • In a medium glass or plastic bowl, mix your entire sourdough starter with the water and flour. Stir thoroughly, cover with plastic wrap or a shower cap, and leave in a warm spot overnight.

  • The consistency should resemble your starter—adjust with water or flour if needed. Look for big, healthy bubbles by morning.

• 2. The Next Morning: Save Your Starter

  • Before adding anything else, remove 350g (1½ cups) of the mixture and store it in your sourdough crock in the fridge. This becomes your new starter.

• 3. Enrich the Batter

  • To the remaining sponge, add:

    • 1 egg

    • 2 Tbsp oil

    • ¼ cup powdered or evaporated milk

  • Beat well until smooth.

• 4. Add the Leavening

  • In a separate bowl, mix:

    • Salt

    • Baking soda

    • Sugar

    • Cinnamon (optional)

  • Sprinkle this dry mix evenly over the batter and fold in gently. The batter will begin to rise—let it rest while you heat your griddle.

• 5. Add Blueberries and Cook

  • Fold in fresh blueberries, then pour the batter onto a hot, lightly greased griddle. Cook until bubbles form and the edges are set, then flip and cook until golden brown.

  • Makes about 12 pancakes.

    
    

Why Sourdough Pancakes Are a Healthy Choice

These pancakes are more than just tasty—they’re nutritionally superior to most quick-mix versions. Thanks to the overnight fermentation:

• Phytic acid is broken down, making minerals more bioavailable

• Gluten is partially pre-digested, making it easier on the stomach

• Natural acids give the pancakes a mild tang and longer shelf life

  
  

Final Thoughts

Whether you’re deep in the Yukon or just at home on a Sunday morning, these Alaskan sourdough blueberry pancakes bring a bit of adventure and a lot of nourishment to your table. They’re a reminder that good food takes time—and that fermentation is one of the oldest, healthiest ways to start your day.