This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
These sourdough ricotta pancakes are a great way to use up the sourdough starter that you need to discard. They have a rich, creamy, cheesecake-like texture from the ricotta cheese and an extra special flavor from the sourdough starter. These pancakes are a must for your next Sunday brunch.
Luxurious Sourdough Ricotta Pancakes
Not only is this a great way to use up your sourdough starter but it is the perfect excuse to make a luxurious breakfast. These sourdough ricotta pancakes are not like your average pancake. They are super moist inside and have a creamy richness in every bite.
I feel like I am eating at a fancy bed and breakfast or swanky restaurant when I make these pancakes. Actually, these are better than any of the ricotta pancakes I have had in those high-end spots. These pancakes will make breakfast your favorite meal.
Discarding your Sourdough Starter
If you have a sourdough starter, you know you need to maintain it to keep it alive. When it is time to feed the starter, you will either need to use a portion of the starter or just throw it into the compost pile.
Sometimes it can be difficult to throw out your sourdough starter so it helps to have some recipes on hand that can make good use of the discarded portion. Recipes like this will get you excited about discarding some of your sourdough starter. It might even have you building up some excess so you can make a double batch. If you don’t have a sourdough starter then check out this post to make your own.
The sourdough starter gives an extra depth of flavor to these pancakes, and the ricotta makes them creamy, moist, and luxurious. If you want your sourdough to have more of a tangy flavor then just let the discard sit for 12 to 24 hours before using it in the recipe. However, if you prefer a more mild flavor, then use the discard right away. The longer the sourdough starter sits, the stronger it will get with its fermented flavor.
Check out some other great breakfast recipes:
More Sourdough Recipes
There are so many wonderful things to do with sourdough discard! Every time you refresh your starter, instead of throwing away the leftover unfed starter, you can put it to use in all kinds of delicious sourdough recipes.
- Wild Yeast Sourdough Starter Recipe
- Sourdough Discard Crackers with Parmesan
- Sourdough Banana Bread
- Spelt Sourdough Bread
- 17 Tantalizing Sourdough Recipes
Pin this now to find it later!
Pin It
Sourdough Ricotta Pancakes
If you make this recipe, please leave a star rating and comment.
Ingredients
- ½ cup flour, 60 grams
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup ricotta cheese, 186 grams
- 2 eggs
- ¾ cup sourdough starter, 180 grams
- ½ cup milk, 112 grams
- 3 tablespoons honey, 63 grams
- 1 teaspoon vanilla extract
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, and vanilla 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!
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
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.