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Sourdough lemon ricotta pancakes stacked on a speckled ceramic plate with fresh blueberries, lemon zest curls, and maple syrup

Sourdough Lemon Ricotta Pancakes

Flossie
Pillowy soft sourdough pancakes with creamy ricotta and fresh lemon zest. One bowl, 30 minutes, and a great use of your sourdough discard for a weekend breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American, british
Servings 16 pancakes
Calories 75 kcal

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

Both active starter and unfed discard work here. Active starter gives a slightly more pronounced tang.
Add the baking powder and baking soda last and cook the batter straight away once they're in.
Don't overmix the batter.
First pancake is always the tester. Adjust heat as needed, so that the middle cooks well.
To freeze: cool completely, freeze in a single layer, then stack. Reheat in the airfryer or just allow to defrost.
 
 

Nutrition

Calories: 75kcalCarbohydrates: 11gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 25mgSodium: 114mgPotassium: 36mgFiber: 0.3gSugar: 3gVitamin A: 76IUCalcium: 44mgIron: 1mg
Keyword blueberry lemon ricotta pancakes, lemon ricotta pancakes, ricotta pancakes, sourdough discard recipes, sourdough lemon ricotta pancakes
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨