Can I use sourdough discard straight from the fridge?

Absolutely. Cold discard works perfectly fine here—no warming or feeding required. The pancakes are very forgiving!

What if I don’t have ricotta cheese?

Cottage cheese (blended smooth if you prefer) is a great substitute. Even thick Greek yogurt can work in a pinch, although it will be tangier and slightly less rich.

Can I make the batter ahead of time?

It’s best to whisk everything together just before cooking for ultimate fluffiness. If needed, mix the wet and dry ingredients separately and combine them right before you’re ready to cook.

Is there a dairy-free option?

Yes! Use a plant-based buttermilk alternative (just mix almond milk with a splash of lemon juice) and swap in a dairy-free ricotta and butter substitute. The pancakes may be slightly less rich but still delicious.

Sourdough Lemon Ricotta Pancakes Recipe

Description

These Sourdough Lemon Ricotta Pancakes are ultra fluffy, tangy, and bright. They combine the unique flavors of sourdough discard, creamy ricotta, zesty lemon, and buttermilk for a delicious breakfast or brunch treat. Perfect for using up sourdough discard, these pancakes are balanced in texture, wonderfully moist, and develop a golden, crisp edge when cooked on a hot griddle. Serve warm with your favorite toppings.

Ingredients

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Wet Ingredients

3/4 cup (200 g) sourdough discard
1 cup (240 g) buttermilk
1/2 cup (125 g) ricotta cheese
4 tablespoons unsalted butter, melted
2 large eggs
1 large lemon, zest and juice

Dry Ingredients

2 cups (240 g) all-purpose flour
3 tablespoons (36 g) granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda

For Cooking

Oil or butter for griddle

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Instructions

Mix Wet Ingredients: In a large batter bowl, use a wire whisk to combine the sourdough discard, buttermilk, ricotta cheese, melted butter, eggs, and both the zest and juice of the lemon until the mixture is smooth and well blended.
Incorporate Dry Ingredients: Add the flour, granulated sugar, salt, baking powder, and baking soda to the wet mixture. Mix gently until just combined; some lumps are fine. Be careful not to overmix, as this can make the pancakes tough. Allow the batter to rest while you heat your pan or griddle.
Cook the Pancakes: Preheat a griddle or a cast iron skillet over medium heat and lightly grease with oil or butter. Pour about 1/4 cup of batter onto the cooking surface for each pancake. Spread gently into a round shape using the back of a ladle or measuring cup. Cook until bubbles form on the surface and edges look dry, about 2 to 3 minutes. Flip the pancake and cook for another 1 to 2 minutes, until both sides are golden brown.
Repeat and Serve: Continue with the remaining batter, adding more oil or butter to the pan as needed. Serve the pancakes warm, topped with fresh fruit, maple syrup, or a dusting of powdered sugar if desired.

Notes

For fluffier pancakes, do not overmix the batter; some small lumps are ideal.
Letting the batter rest for a few minutes improves texture and rise.
Use room temperature ingredients for best batter consistency.
Leftover pancakes can be refrigerated for up to 3 days or frozen for up to a month.
Customize toppings with seasonal fruits, nuts, or flavored syrups.

Nutrition

Serving Size: 1 pancake
Calories: 110
Sugar: 3g
Sodium: 220mg
Fat: 4.5g
Saturated Fat: 2.2g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 3.5g
Cholesterol: 35mg