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:
- Southwest Quinoa-Black Bean Breakfast Burgers
- Kamut Buttermilk Waffles
- Sweet Potato Waffles with Duck Eggs and Smoked Salmon
Sourdough Ricotta Pancakes
Yield 10 pancakes
These sourdough ricotta pancakes are a great way to use up the sourdough starter that you need to discard.
- 1/2 cup flour (60 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese (186 grams)
- 2 eggs
- 3/4 cup sourdough starter (180 grams)
- 1/2 cup milk (112 grams)
- 3 tablespoons honey (63 grams)
- 1 teaspoon vanilla extract
- 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.
Different brands of ricotta cheese will vary in texture and liquid. You may want to adjust the amount of milk or flour by a couple of tablespoons if your batter doesn't have the perfect consistency.
Serving Size 1 pancake
Amount Per Serving
% Daily Value
Total Fat 2.2 g
Saturated Fat 1 g
Cholesterol 38 mg
Sodium 93 mg
Total Carbohydrates 12.4 g
Dietary Fiber 0.3 g
Sugars 4 g
Protein 3.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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