Sourdough Ricotta Pancakes | Sourdough Discard Recipe
Delicate and slightly sweet sourdough ricotta pancakes that are perfect for a special weekend breakfast or brunch.
J comes from an Italian-American family on his Dad’s side, and every Christmas his Aunt makes a delicious ricotta cheesecake that I look forward to every year. Its pillowy texture and slightly sweet flavor really feature the ricotta cheese in a special and delicious way. That dish is the inspiration for this recipe, it’s a lot of the same flavors but in the form of fluffy pancakes, the addition of sourdough, and served for breakfast. Topped with powdered sugar, and fresh berries and paired with a cup of coffee it is a perfect weekend breakfast that’s a change from a traditional pancake.
This recipe uses a sourdough starter, and it’s a great way to use sourdough discard. With the addition of the creamy ricotta, these delicious pancakes are so delicate and light and perfect for a Saturday morning.
Topping Sourdough Ricotta Pancakes
We like to top our sourdough ricotta pancakes with fresh fruit (strawberries, blueberries, and raspberries are a favorite!), fresh whipped cream, or powdered sugar. This recipe is so delicate, that I think any type of syrup would be too heavy, wet, and overpowering. The flavor of these cakes is subtle and delicious on its own. Today we went with raspberries and it was a perfect pairing!
My kids were hesitant to try these pancakes without syrup at first, but after the first bite, they were hooked. We gobbled up the entire batch with none left and were still asking for more!
Sourdough Ricotta Pancake Recipe Ingredients
- Whole Milk Ricotta Cheese (low fat just won’t work for this recipe)
- large egg
- sourdough discard
- sugar
- baking powder
- sea salt
- 1/4 tsp vanilla extract – You can also add a tablespoon of lemon zest for a bit of freshness
- Coconut oil for the pan
How to Make Ricotta Pancakes with Sourdough
These sourdough ricotta pancakes are delicate, fluffy, and perfect for a decadent breakfast treat. Follow these instructions carefully to ensure beautiful, golden-brown results every time.
Important Reminder:
These pancakes are not like traditional pancakes—don’t expect them to flip or hold together the same way. They’re light, airy, and incredibly delicate, requiring a smaller size and gentle handling when flipping. Trust me, it’s worth the extra care! The result is a beautifully fluffy, melt-in-your-mouth treat you’ll love.
Instructions:
- Prepare the Batter: In a large bowl, whisk all the ingredients (except the coconut oil) until you form a thin pancake batter.
- Heat the Skillet: Lightly grease a cast-iron skillet or griddle with coconut oil and heat over medium heat.
- Cook the Pancakes:
- Drop batter in 1/8 cup sized circles onto the skillet for each pancake. Important: Do not make the pancakes larger—these are delicate and require a small size to stay intact.
- Watch for bubbles forming on the surface. Once the bubbles begin to break, carefully and gently flip the pancakes.
- Cook for another 1 to 2 minutes until golden brown. The first side should cook most of the way through to make flipping easier.
- Serve: Place the finished pancakes in a single layer on a plate. Top with fresh berries and a dusting of powdered sugar for a beautiful and delicious presentation.
Ricotta Sourdough Pancake FAQs
1. What kind of pan do you recommend?
We love using a Lodge cast iron skillet or griddle for these pancakes. A nonstick pan or electric griddle will work well too. Just make sure to grease the pan with butter to achieve those crispy, golden-brown edges.
2. How do I know when to flip the pancakes?
Look for tiny bubbles forming on the surface of the pancake. When the bubbles begin to break, it’s time to flip. The first side should be mostly cooked to ensure a stable flip.
3. How big should I make these pancakes?
Stick to 1/8 cup of batter per pancake. Avoid making larger pancakes, as these delicate skillet cakes are prone to breaking. They should be small and golden brown when fully cooked.
4. How do I store ricotta sourdough pancakes?
Allow the pancakes to cool to room temperature, then store them in an airtight container lined with a paper towel to prevent sogginess. To reheat, microwave them for about 20 seconds the next day.
5. Why are my pancakes falling apart?
These pancakes are not like traditional pancakes—don’t expect them to flip or hold together the same way. They’re light, airy, and incredibly delicate, requiring gentle handling when flipping. Trust me, it’s worth the extra care! The result is a beautifully fluffy, melt-in-your-mouth treat you’ll love.
Printable RECIPE CARD
Sourdough Ricotta Pancakes | Sourdough Discard Recipe
Ingredients
- 1 cup Whole Milk Ricotta Cheese
- 1 large egg
- 1/3 cup sourdough discard
- scant 1 cup sugar
- 1/8 tsp baking powder
- salt a pinch
- 1/4 tsp vanilla extract
Toppings
- fresh berries
- whipped cream
- a sprinkle powdered sugar
Instructions
- Preheat a cast iron skillet, griddle, or non stick pan on medium-low heat.
- Add all ingredients to a large bowl and whisk together until smooth.
- Add a tablespoon or two of coconut oil or butter to the skillet.
- Once the oil is melted add a 1/8 cup of the batter. Make sure you don't make the pancakes too big otherwise they will fall apart. Add 3-4 pancakes to the pan.
- Once you see bubbles rise up in the batter and begin to pop the pancakes are ready to flip. The pancakes should be mostly cooked BEFORE you flip them. Flip very gently because these pancakes are very soft.
- Cook on the second side for 1-2 minutes until browned.
- Carefully remove cooked pancakes and add to a plate.
- Repeat this until all of the pancake batter is gone.
- Serve with fresh berries, whipped cream or powdered sugar.
