These sourdough lemon ricotta pancakes have become the thing I make on slow weekend mornings. The ricotta keeps them tender and almost custardy in the middle. They’re such a good use of sourdough discard, it adds a gentle tang that plays beautifully against the lemon zest. And the batter comes together in one bowl, which means you can make them before the first coffee has even kicked in. Pile some blueberries on and you get the softest, most pillowy blueberry lemon ricotta pancakes you’ve ever dreamt of.
What you’ll love about this recipe
My hubby Dave has never been a pancake person (whaaat?!), which, after years of marriage, I’d accepted as just a fact of life. Then I made these. Now he asks for them. It’s safe to say that’s a win.
- The texture is genuinely different. Ricotta gives these a soft, custardy middle that regular pancake batter just can’t touch.
- Sourdough discard gets a proper use. Both active starter and unfed discard work here, so nothing goes to waste.
- The lemon keeps everything bright. You need that zest to lift the mild ricotta batter.
- They’re quick. One bowl, no separating eggs, 30 minutes, weekend done right.
- Not too sweet. Which means they can class as proper breakfast (wink wink 😉).
Ingredients you’ll need
- Ricotta: I use full-fat for a bit more creaminess.
- Sourdough Starter or Discard: Either works. Discard straight from the fridge is fine.
- Eggs: No need to separate them or whisk the whites separately.
- Milk: Buttermilk also works well if you have it open.
- Sugar: Just 3 tablespoons, enough to balance the tang without making these sweet.
- Lemon Zest
- Vanilla
- Pinch of Salt
- Flour: Plain all-purpose flour works best here for a light, fluffy texture. If you use self-raising, leave out the baking powder.
- Baking Powder & Baking Soda: The duo that gives these their lift. Add them just before you’re ready to cook for the best results.
- Butter: For coating the pan. A neutral oil works too.
Optional swaps and extras:
- Fresh or frozen blueberries folded into the batter or piled on top are the best pairing with lemon flavors
- Any milk or buttermilk works
How to make sourdough lemon ricotta pancakes
Time needed: 30 minutes
These sourdough lemon ricotta pancakes are soft, custardy, and lightly tangy with fresh lemon zest. Uses sourdough discard or active starter.
- Whisk the wet ingredients
In a large bowl, whisk together the ricotta, eggs, sugar, salt, and vanilla until fairly smooth. Stir in the lemon zest, sourdough starter or discard, and milk.
- Add the dry ingredients to the batter
Add the flour, baking powder, and baking soda. Put the pan on the heat straight away on a medium to low heat. Fold gently until just combined, a few lumps are fine. Do not overmix.
- Cook the pancakes
By the time the batter is ready, your pan should be too. Brush the pan with a little butter and spoon a heaped tablespoon per pancake. Cook until bubbles appear across the surface and the edges look set, about 2-3 minutes. If using blueberries, stud the top of each pancake with 4-5 berries. Flip and cook for a further 1-2 minutes until golden.
- Serve & Enjoy
Serve warm with maple syrup, fresh blueberries, or a spoonful of Greek yogurt and honey.
Pro Tips
- Don’t crank the heat. Medium-low is the where you want to be. High heat will brown the outside before the middle is set, and with ricotta batter that’s especially noticeable.
- First pancake is always the test one. Use it to check your heat and adjust.
- As soon as you add the baking powder and baking soda, get your pan on the heat. By the time the batter is mixed, the pan will be ready and you can start cooking straight away.
- Discard vs active starter: Either works. Discard from the fridge is perfectly fine straight in.
- Don’t overmix. Say it with me. A lumpy batter is a good batter here.
- If you want to prep ahead, mix everything and keep in the fridge for a few hours or overnight, but leave the baking powder and soda out until ready to cook the pancakes.
SERVING SUGGESTIONS
These are weekend morning food. Keep it simple:
- Maple syrup and fresh blueberries or strawberries
- A spoonful of thick Greek yogurt and a drizzle of honey
- Lemon curd if you have it, which takes the lemon angle all the way
- I don’t usually go for butter, but sometimes that’s all you need, I promise no judging.
They’re also perfectly fine at room temperature, so if you’re making them for a crowd they hold up well on a platter, but cover them with cling film until ready to serve.
variations and substitutions
- Blueberry lemon ricotta pancakes I like to plop 4-5 blueberries on top as soon as pour the batter, then press gently so they are all in and bursting with juiciness as you cut through them.
- Or fold 80-100g of fresh or frozen blueberries into the batter just before cooking. Frozen go in straight from the freezer; just expect a slightly longer cook time (lower the heat). Or keep the batter plain and pile blueberries on top with a drizzle of maple syrup, which is just as yummy.
- Strawberry version Same idea, sliced fresh strawberries on top with a little honey. Very much like my sourdough banana pancakes.
- Make a quick fruit compote, whatever is in season, but the easiest thing is to heat up frozen berries till bursting and jammy then spoon some on top of the stack.
These sourdough lemon ricotta pancakes are tender, bright, and done in half an hour, they’ve earned a permanent spot in my weekend rotation, blueberries or not. If you make them, I’d love to know what you topped them with (the lemon curd is definitely worth trying).
- If you make my recipe, take a snapshot for your Instagram
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Sourdough Lemon Ricotta Pancakes
Equipment
- Non-stick pan or griddle
- mixing bowl
- whisk
- spatula
Ingredients
- 130 g full-fat ricotta
- 2 eggs
- 100 g sourdough starter or discard
- 100 ml whole milk
- 3 tbsp sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon
- 150 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Butter for cooking
Instructions
- In a large bowl, whisk together the ricotta, eggs, sugar, salt, and vanilla until fairly smooth.130 g full-fat ricotta, 2 eggs, 3 tbsp sugar, 1/4 tsp salt, 1 tsp vanilla extract
- Stir in the lemon zest, sourdough starter or discard and milk.100 g sourdough starter or discard, 100 ml whole milk, Zest of 1 lemon
- Add the flour, baking powder, and baking soda. Put the pan on the heat straight away on a medium to low heat. Fold gently until just combined – a few lumps are fine. Do not overmix.150 g all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda
- By the time the batter is ready, your pan should be too. Brush the pan with a little butter and spoon a heaped tablespoon per pancake. Cook until bubbles appear across the surface and the edges look set, about 2-3 minutes.Butter
- If using blueberries, stud the top of each pancake with 4-5 berries.
- Flip and cook for a further 1-2 minutes until golden.
- Serve warm with maple syrup, fresh blueberries, or a spoonful of Greek yogurt and honey.
Notes
Nutrition
recipe FAQ
Yes. No need to bring it to room temperature first. Cold discard works fine in this batter.
You can mix the wet ingredients and flour ahead of time, but add the baking powder and baking soda only when you’re ready to cook. Once the leavening goes in, cook straight away, otherwise your pancakes may not rise.
I doubt you will have any left, but hey! Keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
You may also like….
Sourdough Banana Pancakes
These sourdough banana pancakes are my go-to when I want a sweet homemade breakfast that also puts sourdough discard to good use. The ripe bananas give them natural sweetness, balancing out the slight tang of the sourdough. They are absolutely fail proof and always a weekend favorite!
