Sourdough Lemon Ricotta Pancakes might just become your new favorite way to use leftover sourdough discard. Made with creamy ricotta and a citrusy hint of lemon, these pancakes are irresistibly fluffy, tender, and absolutely delicious!

A stack of sourdough lemon ricotta pancakes on a plate drizzled with maple syrup.

These sourdough lemon ricotta pancakes are seriously the best pancakes I’ve ever had! They’re melt-in-your-mouth soft and tender, perfectly fluffy, with a zesty brightness and tang from the sourdough discard and lemon.

Perfect for spring or summer, or any time of the year, these pancakes are sure to become a new Saturday morning favorite! The batter can also be used to make waffles.

If you love fluffy pancakes, you'll also love our sourdough sticky buns and sourdough cinnamon raisin english muffins!

Carmyn's notes

These sourdough lemon ricotta pancakes are my favorite weekend treat. They’re full of fresh lemon flavor and the ricotta makes them extra soft and tender.

I like to make extra because they freeze well and are easy to reheat for a quick breakfast. Just warm them up in the toaster or a pan, and they taste just as good as when they were first made!

Enjoy! Carmyn

Ingredients

Dry Ingredients: You’ll need all-purpose flour, granulated sugar, salt, baking powder, and baking soda for the dry mix.

Wet Ingredients: For the wet mix, gather sourdough discard, buttermilk, ricotta cheese, melted unsalted butter, eggs, and lemon for its zest and juice. Don’t forget some oil or butter to grease your griddle or skillet!

Optional: Drizzle the pancakes with maple syrup and top with fresh berries.

Step by Step Instructions with Photos

Wet ingredients for sourdough lemon ricotta pancakes in a bowl.

Step 1

Use a wire whisk to mix the sourdough starter discard, buttermilk (or whole milk), ricotta cheese, melted butter, eggs, lemon zest, and lemon juice in a large bowl until smooth.

Sourdough lemon ricotta pancake batter in a bowl.

Step 2

Add the all-purpose flour, sugar, salt, baking powder, and baking soda, and mix until just combined. Some visible lumps are okay; do not overmix.

Let the batter rest while you preheat the griddle.

A single sourdough lemon ricotta pancake in a pan.

Step 3

Heat a griddle or nonstick pan over medium-high heat and lightly coat with oil or butter.

Pour about ¼ cup of batter onto the griddle and gently spread it out into a round shape with the back of your ladle or measuring cup.

Cook until bubbles form on the surface, the edges are dry and the underside is golden brown, about 2 to 3 minutes.

Cooked sourdough lemon ricotta pancake in a skillet.

Step 4

Flip and cook until golden brown on the other side. Repeat with the remaining batter.

As stack of sourdough lemon ricotta pancakes on a plate with silverware.

Step 5

Transfer pancakes to a plate, drizzle with maple syrup, and enjoy!

Pro Sourdough Tip

For a long-ferment, mix all of the ingredients except the baking powder and baking soda in a large batter bowl.

Cover the bowl and let the batter ferment on the counter for 2 hours, then transfer to the fridge for up to 2 days.

When ready to cook, add the baking powder and baking soda to the pancake batter and proceed with the recipe directions.

How to Store

Store the pancakes in an airtight container in the fridge for up to a week.

To freeze: Stack the pancakes with parchment paper between each one and place them in a freezer-safe bag. They’ll keep for up to 3 months.

To reheat: Thaw the pancakes, then warm them in the microwave before serving.

More Sourdough Breakfast Recipes

Sourdough Pumpkin Waffles

Sourdough Cinnamon Raisin English Muffins

Sourdough Blueberry Bagels

Dairy Free Sourdough Pancakes

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