Sourdough Lemon Ricotta Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and airy pancakes made with tangy sourdough starter and fresh lemon zest, topped with sweet lemon syrup for a bright breakfast treat. This American-inspired breakfast recipe, ready in about 25 minutes, layers active sourdough starter, all-purpose flour, ricotta cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup active sourdough starter, 1 cup all-purpose flour, 1/2 cup ricotta cheese, 1/2 cup milk, 1 large egg, 2 tbsp granulated sugar, 2 tsp lemon zest, and 2 tbsp lemon juice until smooth.
  2. Step 2: Sprinkle 1 tsp baking soda evenly over batter and gently fold it in until the batter becomes bubbly and slightly aerated.
  3. Step 3: Heat a large non-stick skillet over medium heat and melt 1 tbsp unsalted butter. Pour 1/4 cup batter per pancake onto skillet.
  4. Step 4: Cook pancakes for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 2-3 minutes until golden brown.
  5. Step 5: Repeat with remaining butter and batter, keeping cooked pancakes warm.
  6. Step 6: Warm 1/2 cup maple syrup in a small saucepan, then drizzle over stacks of sourdough lemon ricotta pancakes before serving.

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