These sourdough ricotta pancakes are tender and rich yet light enough to enjoy seconds. Ricotta lends a soft, custardy texture while the sourdough starter brings subtle depth and gentle tang that ordinary buttermilk pancakes lack.
If you want an extra-special result, use fresh homemade ricotta for the pancakes.
Why We Love This Sourdough Ricotta Pancake Recipe
Fluffy yet custardy: Ricotta creates a creamy, melt-in-your-mouth interior without weighing the pancakes down.
Sourdough complexity: The starter adds a delicate tang and flavor complexity that elevates simple pancake batter.
Light natural sweetness: A touch of honey keeps the pancakes gently sweet without overpowering them.
Quick and adaptable: No long fermentation needed—mix, cook, and serve. The batter is forgiving, so you can easily tweak consistency if needed.
Recipe Tips
Use active starter or discard: Either works. Discard yields a tangier flavor and a slightly denser crumb; active starter makes a milder sourdough note.
Don’t overmix: Combine until the dry ingredients are incorporated. Overmixing develops gluten and leads to tougher pancakes.
Adjust for ricotta texture: Ricotta brands vary. If yours is dry, add a splash more milk; if very loose, reduce the milk slightly.
Cook at medium heat: Too-hot pans brown the outside before the center cooks. Aim for medium heat or about 375°F on a griddle.
Looking for more ricotta ideas? Try a savory tomato ricotta tart or a lemon ricotta cake for baking projects.
Sourdough Lemon Ricotta Pancakes
These pancakes are tender, tangy, and just rich enough. A little lemon zest brightens the batter; if you prefer orange, a citrus swap works well.
Sourdough Ricotta Pancakes
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Ingredients
- ½ cup all-purpose flour 60 grams
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup ricotta cheese 186 grams
- 2 large eggs
- ¾ cup sourdough starter active or discard; 180 grams
- ½ cup milk 112 grams
- 3 tablespoons honey 63 grams
- 1 teaspoon vanilla extract
- zest from 1 lemon optional
Instructions
- Preheat a skillet over medium heat or heat an electric griddle to 375°F and lightly oil the surface.
- In a small bowl, sift together the flour, baking powder, and salt.
- In a separate bowl, whisk ricotta, eggs, sourdough starter, milk, honey, vanilla, and lemon zest until smooth and well combined.
- Fold the flour mixture into the ricotta mixture just until combined; don’t overmix.
- Scoop about ¼ cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the second side.
Notes
Try overnight sourdough waffles or sourdough banana pancakes for other ways to use starter.
Nutrition
Nutrition information is an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Arrange pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag. They keep up to 2 months.
Reheat: Rewarm in a toaster oven or skillet over low heat until heated through. The microwave works in a pinch, though it may soften the texture.
Have you made these pancakes? We’d love to see your photos—tag us on Instagram!