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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:

Continue to Content Sourdough Ricotta Pancakes Yield: 10 pancakes Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes These sourdough ricotta pancakes are a great way to use up the sourdough starter that you need to discard. Print Ingredients 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 Instructions 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. Notes 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.

Nutrition Information: Yield: 10 Serving Size: 1

Amount Per Serving: Calories: 122 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 44mg Sodium: 190mg Carbohydrates: 19g Fiber: 1g Sugar: 5g Protein: 6g Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed. Click here to follow us on Instagram! Please leave a comment on the blog or share a photo on Instagram

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