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–+ servings
Sourdough lemon ricotta pancakes recipe.

Sourdough Lemon Ricotta Pancakes

Carmyn Suzor
Sourdough Lemon Ricotta Pancakes might just become your new favorite way to use leftover sourdough discard. Made with ricotta and a hint of lemon, these pancakes are irresistibly fluffy, tender, and absolutely delicious!
5 from 25 votes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 pancakes

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 sourdough discard, 1 cup buttermilk, ½ cup 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 all-purpose flour, 3 tablespoons 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.

Notes

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.

Nutrition

Serving: 1pancakeCalories: 134kcalCarbohydrates: 18gProtein: 4gFat: 5gSodium: 246mgFiber: 1g