Sourdough Lemon Ricotta Pancakes
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!
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
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.
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.
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.
Step 4
Flip and cook until golden brown on the other side. Repeat with the remaining batter.
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
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Sourdough Lemon Ricotta Pancakes
Before You Begin
INGREDIENTS
Wet ingredients
- ¾ cup (200 g) sourdough discard
- 1 cup (240 g) buttermilk
- ½ cup (125 g) ricotta cheese
- 4 tablespoons unsalted butter (melted)
- 2 large eggs
- 1 large lemon (zest and juice)
Dry ingredients
- 2 cups (240 g) all-purpose flour
- 3 tablespoons (36 g) granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- oil or butter for griddle
INSTRUCTIONS
- Use a wire whisk to mix the ¾ cup (200 g) sourdough discard, 1 cup (240 g) buttermilk, ½ cup (125 g) ricotta cheese, 4 tablespoons unsalted butter, 2 large eggs, zest and juice of 1 large lemon in a batter bowl until smooth.
- Add 2 cups (240 g) all-purpose flour, 3 tablespoons (36 g) granulated sugar, 1 teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda, and mix until just combined. Some visible lumps are ok, but do not overmix. Let the batter rest while you preheat the griddle or a cast iron skillet.
- Pour ¼ cup of batter onto the griddle or skillet and spread out gently 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. Flip and cook until golden brown on the other side. Repeat with the remaining batter.
I'm not a big fan of pancakes but this recipe was Delicious! it's like having dessert for breakfast. I halved the recipe and the two of us still only ate half of them.
I froze the leftover pancakes and we pop them in the toaster to reheat. they're still awesome reheated.
My large family absolutely loves these pancakes! I’ve been making them quite often. They’re super yummy and fluffy. I also tried them as waffles and they’re amazing as well!
Hello - I have made your other sourdough pancakes / waffles recipe and LOVE them, so light & fluffy and I want to try this one with Ricotta and lemon...sounds DEVINE !! 2 questions I have though:
1) recipe calls for zest & juice of 1 large lemon. My nephew gave me 7 large lemons of various sizes of of large. Do you have an approximate weight or measure of the amount of juice a large lemon should produce specific to this recipe as all larges aren't created equally.
2) my grandson would like for me to add some protein powder to either this recipe or the other sourdough pancake recipe. I know also that not all protein powders are created equally either but in general, what adjustments would you suggest for adding the powder e.g. increase milk, decrease flour...or ?? Thank you so much !!
Hi CJ, I would go for the biggest lemon you got 😊 A large lemon will have roughly 3-4 tablespoons of juice in it, and that will be perfect for these pancakes! For protein powder, add one scoop, and adjust the liquid as needed. You may only need a couple tablespoons of milk.
These are the BEST pancakes ever!!!
These were delicious — thank you for sharing your recipe!
Thank you Cathy!
what a hit!!!! can't wait to make this again and again!!!!
Can you make these using a waffle iron?
Yes
Is there a substitute for the buttermilk? I can't get that here. Ricotta is available right now(Caribbean).
You can use regular milk 😊
Delicious recipe! With fresh berries on top, these were a restaurant quality treat and easy to make at home. I froze the leftovers and they heat up wonderfully in the toaster. Thanks for a yummy recipe!
Can’t wait to try these. I added ricotta and lemon zest to your sourdough pancake recipe , which was wonderful!