Sourdough Lemon Ricotta Pancakes Recipe

Wake up your mornings with these absolutely irresistible Sourdough Lemon Ricotta Pancakes! Fluffy, tender, and crowned with the bright zing of fresh lemon, these pancakes are a little bit of sunshine on your plate. Not only are they a wonderful way to use up your sourdough discard, but the ricotta and buttermilk ensure each bite is delightfully moist with a melt-in-your-mouth texture. Whether you’re low on time or just craving a quick stack of the best pancakes ever, this easy recipe gives you a gourmet breakfast in no time—perfect for busy weekdays or a super-special weekend treat.

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Ingredients

Gather a few pantry and fridge staples and you’re all set—no complicated techniques, just pure pancake joy!

• Sourdough Discard: For gentle tang, extra rise, and a zero-waste way to use up your leftover starter.
• Buttermilk: Adds moisture and a mild tang that helps keep pancakes soft and fluffy.
• Ricotta Cheese: The secret to tender, creamy pancakes that are never heavy or dry.
• Unsalted Butter (melted): Provides rich flavor and keeps everything moist—melt before using for best results.
• Eggs: For structure, tenderness, and just the right amount of lift.
• Lemon (zest and juice): The star of the show! Fresh lemon brings brightness without overpowering sweetness.
• All-Purpose Flour: The classic base for pancakes. Sift if you prefer an even lighter texture.
• Granulated Sugar: Adds just a touch of sweetness to balance the ricotta and lemon.
• Salt: Balances flavors and enhances the sweetness.
• Baking Powder & Baking Soda: Essential for lift—these leaveners help your pancakes rise tall and light.
• Oil or Butter for Griddle: For that perfect golden brown edge and nonstick surface.

Variations

Looking to shake things up? These pancakes are endlessly adaptable.

• Berry Boost: Add fresh blueberries or raspberries to the batter right before cooking for a burst of juicy sweetness.
• Chocolate Dream: Fold in a handful of chocolate chips for a decadent treat—lemon and chocolate are magic together.
• Orange Twist: Swap out the lemon for orange zest and juice for a softer citrus note.
• Nutty Crunch: Stir in chopped pecans or walnuts for a satisfying crunch and earthy flavor.
• Gluten-Free: Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour.

Don’t be afraid to experiment—make this recipe your own with what you have on hand!

How to Make Sourdough Lemon Ricotta Pancakes

Step 1: Whisk Wet Ingredients

In a large batter bowl, whisk together the sourdough discard, buttermilk, ricotta cheese, melted butter, eggs, and both the zest and juice of one large lemon. Whisk until the mixture is smooth and creamy—no need for a mixer, just some good wrist action!

Step 2: Fold in Dry Ingredients

Add the flour, sugar, salt, baking powder, and baking soda directly to the wet mixture. Gently fold everything together with your whisk or a spatula. You’re aiming for a barely-mixed batter; a few lumps are a sign you’ve struck the perfect pancake balance. Overmixing leads to tough pancakes, so resist the urge!

Step 3: Rest the Batter

Let the batter rest while you preheat your griddle or skillet over medium heat. This gives the flour time to hydrate and relax—crucial for that fluffy texture.

Step 4: Cook the Pancakes

Grease your griddle lightly with oil or butter. Pour out about ¼ cup of batter per pancake and use the back of your ladle or measuring cup to gently spread it into a thick round. Cook for 2-3 minutes, until bubbles form on the surface and the edges begin to look set. Carefully flip and cook the other side until golden brown and the pancakes feel springy to the touch.

Step 5: Serve Warm

Transfer to a plate and keep warm under a clean towel while you finish the rest of the batch. Serve straight from the griddle for ultimate enjoyment.

How to Serve

These pancakes are pure magic on their own, but pairing options are nearly endless:

Classic Toppings

• Maple Syrup: For that beloved sweet drizzle—let it pool in the pancake crevices.
• Fresh Berries: Strawberries, blueberries, and blackberries burst with freshness against the lemony backdrop.
• Whipped Cream: Light, airy, and, honestly, a classic for a reason.
• Lemon Curd or Fruit Preserves: Layer on even more citrus flavor or a pop of color.

Savory Pairings

• Crispy Bacon or Breakfast Sausage: For a salty/sweet contrast that’s truly satisfying.
• Herbed Yogurt: Greek yogurt mixed with a little honey and fresh herbs is perfect for brunch.

Make Ahead and Storage

Storing Leftovers

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. They’ll stay moist and flavorful, ready for quick breakfasts or snacks.

Freezing

Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer to a zip-top bag or container—layer with parchment for easy removal. Freeze up to 2 months.

Reheating

Warm pancakes in a toaster, on a skillet over low heat, or in the microwave. They’ll taste just as fresh as the day you made them.

FAQs

Final Thoughts

It’s hard not to fall for these Sourdough Lemon Ricotta Pancakes—simple to prepare, loaded with bright and creamy flavor, and endlessly adaptable to your mood or pantry. If you’ve never tried ricotta in pancakes or need a reason to love your sourdough starter even more, this is the recipe to make. Enjoy every tangy, tender bite and watch them disappear—fast! Give it a try; breakfast may never be the same again.

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