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These sourdough ricotta pancakes are rich and tender, but still light enough to go back for seconds. The ricotta makes them soft and custardy, and the sourdough starter adds that subtle depth that plain buttermilk pancakes wish they had.
If you really want to take it up a notch, try using my homemade fresh ricotta cheese for the pancakes.
Why We Love This Sourdough Ricotta Pancake Recipe
Fluffy meets custardy: Ricotta gives these pancakes a creamy, melt-in-your-mouth texture without making them heavy.
Sourdough depth: The sourdough starter adds a subtle tang and complexity you just won’t get from a typical pancake batter..
Naturally sweetened: A touch of honey keeps them gently sweet with no sugar crash.
Fast and flexible: No overnight fermentation here. Just mix, cook, and eat. And the batter is forgiving if you need to tweak the consistency.
Recipe Tips
Use active sourdough starter or discard: Either one will work here. Discard brings a stronger tang and a slightly denser texture, while active starter gives the pancakes a milder sourdough flavor.
Don’t overmix: Stir the batter just until the dry bits disappear. Overmixing means tough pancakes.
Check your ricotta: Some brands are wetter than others. If yours is on the dry side, add a splash more milk.
Medium heat is your friend: Too hot, and the outside burns before the inside cooks. Keep it at medium or 375°F on a griddle.
More ways to use up that ricotta? Try my tomato ricotta tart for something savory or my lemon ricotta cake if you’re in the mood to bake.
Sourdough Lemon Ricotta Pancakes
These sourdough ricotta pancakes are tender, tangy, and just rich enough. A little lemon zest keeps them bright, but if orange is more your thing, my orange ricotta pancakes are worth a spot on your list too.
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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
- Pre-heat a skillet over medium heat or heat an electric griddle to 375° and lightly oil it.
- In a small bowl sift together the flour, baking powder and salt.
- In a separate bowl, stir together the ricotta cheese, eggs, sourdough starter, milk, honey, vanilla, and lemon zest until well combined and smooth.
- Fold the flour mixture into the ricotta mixture until just combined.
- When the griddle is hot, spread ¼ cup of batter onto the griddle for each pancake. Cook until bubbles start to form on the surface of the pancake then flip and cook the other side until brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
Freeze: Freeze in a single layer on a baking sheet, then transfer to a zip-top bag. They’ll keep well for up to 2 months.
Reheat: Warm in a toaster oven or skillet over low heat until heated through. Microwave works too, but the texture might soften.
Have you made these pancakes? We would love to see a picture. Tag us on Instagram!
Hello, do you think I could substitute cottage cheese for the ricotta? Thank you.
I haven’t tried it but I think it should work. Cottage cheese has larger curds so I would look for small curd cottage cheese. I would love to hear how it goes if you try it.
Can i use buttermilk instead of ricotta
Buttermilk is much thinner than ricotta but cottage cheese would be a good substitute for the ricotta
Ive made these twice to rave reviews. Love the texture and taste. Used 2 Tbs brown sugar because I was out of honey. 2nd time I used honey (2 Tbs) – Tasted sweeter – both yummy. Thanks for the recipe!
I’m so glad you liked them. They are always a hit in our home too.
I just made these on a whim this morning and they we’re delicious! My batter was quite thin so I almost doubled the flour. Also added baking soda and blueberries. Next time I think I’ll add a little lemon zest as they were very rich. I loved the texture, though.
Julia, thanks for the comment. I’m glad you liked them, the blueberries sound delicious
Can you use refrigerated sourdough discard in this recipe?
Yes, cold discard works just fine here. Thanks for the question.
Love pancakes! And these look exceptional — SO tasty. Great job with the photos, too — you get an A+ on your syrup.
thanks, John, these were really good and we had fun with the pictures too.