Lemon Blueberry Ricotta Sourdough Pancakes

If you love a fruity pancake, you have to try these Lemon Blueberry Ricotta Sourdough Pancakes! The combination of the lemon, blueberries and ricotta is sweet, juicy, and vibrant, giving you the most perfect pancakes for any occasion.

Growing up, my mom had the most amazing recipe for lemon blueberry ricotta pancakes. We used to make them in the Spring and Summer at the lake house and they were absolute heaven. I have taken inspiration from those and created my version but with the addition for sourdough for extra flavor. You have to try these!

For me, pancakes need to be quick and easy or I’m not putting in the effort to make them. One bowl, no mixer required and made in under 20 minutes is what you can expect from these pancakes! You simply mix your wet ingredients, fold in the dry, then fry them up until golden. Top with fresh berries and fresh maple syrup and breakfast/ brunch or even dinner is served.

While I love the flavor combo in these pancake you can absolutely use the ricotta pancake base and do any kind of mix ins you like. You can keep the lemon and sub blueberries for raspberries or strawberries. Maybe you want to remove the lemon too and add in bananas and chocolate chips. The options are endless, but I promise you will fall in love with these ricotta sourdough pancakes no matter what flavours you add!

Tips for Making Lemon Blueberry Ricotta Sourdough Pancakes

1. If you are including the sourdough discard, make sure that it isn’t too old. I often fine that if sourdough discard has been sitting in the fridge for too long it can start to develop an off taste which can impact the flavor in your pancakes.
2. Make sure to just mix the batter until all the flour is incorporated. Over mixing the batter can create less tender and fluffy pancakes.
3. When cooking up pancakes, you will know they are ready to flip when bubbles start to surface and pop on top. Waiting until you see these bubbles ensures that your pancake will be fully cooked through the centre.

Lemon Blueberry Ricotta Sourdough Pancake Ingredients

Flour– All purpose flour is all you need.

Ricotta Cheese– This gives the most incredible texture and adds a subtle sweet richness to the pancakes.

Butter– You can use salted or unsalted.

Eggs– Make sure they are at room temperature so that they don’t cause the melted butter to harden.

Milk– Whole milk, 2% or 1% work well.

Sourdough Discard– This is unfed inactive sourdough starter. If you do not have sourdough discard, see recipe for non sourdough version!

Sugar- You need just a touch of sugar in these pancakes.

Lemon– This recipe uses both fresh lemon juice and zest to give a vibrant flavor.

Baking Powder– Because this recipe uses sourdough discard, you still need baking powder to make the pancakes rise.

Blueberries– They can be fresh or frozen. If you don’t want blueberries you can sub with raspberries or strawberries.

The Steps

1. Start by whisking together the butter, egg, ricotta cheese, lemon juice, milk, vanilla and sourdough discard in a large bowl.
2. Next, add in the flour, baking powder, sugar, salt and lemon zest.
3. Fold the dry ingredients into the wet just until combined.
4. Then, take the blueberries and toss them in a dusting of flour if you are using frozen. This helps prevent them from bleeding.
5. Add the blueberries into the pancake batter, and gently fold until combined.
6. Grab a large skillet and heat over medium low heat.
7. Place a dollop of butter in the pan, then spoon the batter into pancakes in the pan. You can make them any size you like.
8. Allow them to cook for 3-4 minutes, or until bubbles start to surface, then flip and cook for another couple minutes.
9. Remove the pancakes from the pan and serve hot with maple syrup and fresh berries on top. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more delicious pancakes to try?

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