The most INSANELY great tasting Lemon Ricotta Blueberry Pancakes made with sourdough discard (although I have an option without the sourdough below)!
I am sick and tired of throwing away our sourdough discard EVERY night. So, I started saving it in a mason jar in the fridge each night. One night my wife said, "What's that sourdough in the fridge for?" I said, "I don't know, I'm sure you'll think of something!" And that is how these lemon ricotta blueberry pancakes were adapted from the sourdough pancake recipe from The Perfect Loaf.
Pancakes are sort of a weekly ritual in our house. It's not that we have them every Sunday morning or anything. Our schedules rarely line up on the same day every week. But when we are all home in the morning at the same time, we make a batch of pancakes. Sometimes these amazing lemon ricotta blueberry pancakes, sometimes regular pancakes, protein pancakes, or even pumpkin pancakes. And we always freeze a batch to feed my son throughout the week. Sometimes he'll eat 2 of them and sometimes he'll throw them on the ground and my dog will eat them. The whole family loves them!
Working with sourdough discard provides a whole new flavor to any baked goods. Sourdough discard, especially after it has been in the fridge for a week has a specifically tangy flavor and texture. It is one of my favorite flavors. If you have any discard or you can steal some from a friend, you'll love this recipe.
Ingredients for Lemon Ricotta Blueberry Pancakes
- 2 eggs, yolks and whites separated
- 245 g whole milk (1 cup)
- 100 g ricotta cheese(⅓ cup)
- 250 g sourdough discard (1 cup)
- 1 tsp vanilla extract
- 200 g all-purpose flour (1.5 cups)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 50 g sugar (¼ cup)
- ½ stick unsalted butter, melted
- 1 tbsp lemon zest
- ¼ cup lemon juice
Substitutions and Ingredient Notes
Sourdough Discard. If you don't have any sourdough discard available, substitute ⅔ cup of flour and ⅓ cup of water combined.
How to Make Lemon Ricotta Blueberry Pancakes
Start by separating the eggs into two bowls, one for yolks and one for whites. Combine yolks, milk, ricotta, sourdough discard, vanilla, lemon zest, and lemon juice. Stir to incorporate. The lemon juice may curdle it slightly, that's okay.
In a separate bowl, combine flour, baking soda, baking powder, salt, and sugar. Whisk together. Add the wet mixture you just created to the dry mixture and stir until just combined. Then stir in the melted butter. Make sure the melted butter is COOLED before stirring it in.
Whisk the egg whites until they have stiff peaks and then fold them into the mixture. I just throw them in the kitchen aid mixer with the whisk attachment and whisk on a 7 for 3 minutes or so.
On a hot skillet, add ¼ cup of pancake mix. I don't use butter for this part. Just put it right on the hot skillet. This gives us the best texture for the pancake. Drop your blueberries onto the pancakes, and flip after 3-4 minutes, or when you have nice big bubbles in the batter. Fry for another 3 minutes and then place on a wire rack to cool. Serve with syrup, butter, and more lemon zest.
How to Reheat Lemon Ricotta Pancakes?
I reheat pancakes every day. I put them in the toaster on the warm function. Or you could put them in the microwave at 200 degrees for 5-8 minutes.
Pancakes are an unmatched breakfast food. We could talk waffles and french toast and everything in the world, but it all comes back to pancakes. If you tried this recipe, please leave a rating below! I love to hear what you all think of the recipes! Follow us on Instagram @vindelgiudice or Tiktok @alwaysfromscratch.
Try some of our other breakfasts below!
📖 Recipe
Lemon Ricotta Blueberry Pancakes
Equipment
- skillet
- 3 mixing bowls
Ingredients
- 2 eggs, yolks and whites separated
- 245 g whole milk
- 100 g ricotta cheese
- 250 g ripe sourdough starter
- 1 teaspoon vanilla extract
- 200 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 50 g sugar
- ½ stick unsalted butter, melted
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- blueberries
Instructions
- Start by separating the eggs into two bowls, one for yolks and one for whites. Combine yolks, milk, ricotta, sourdough discard, vanilla, lemon zest, and lemon juice. Stir to incorporate.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and sugar. Whisk together. Add the wet mixture you just created to the dry mixture and stir until just combined. Then stir in the melted butter.
- Whisk the egg whites until they have stiff peaks and then fold them into the mixture.
- On a hot skillet, add ¼ cup of pancake mix. Drop your blueberries onto the pancakes, and flip after 3-4 minutes, or when you have nice big bubbles in the batter. Fry for another 3 minutes and then place on a wire rack to cool. Serve with syrup, butter, and more lemon zest.
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