Sourdough Lemon-Ricotta Pancakes with Yogurt Drizzle

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Fluffy pancakes made with tangy sourdough starter and fresh lemon zest, topped with a light yogurt and honey drizzle for a bright breakfast treat. This American-inspired breakfast recipe, ready in about 30 minutes, layers sourdough starter (active), all-purpose flour, baking powder 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.

Ingredients

• 1 cup sourdough starter (active)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup ricotta cheese
• 3/4 cup milk
• 2, separated large eggs
• 2 tbsp granulated sugar
• 2 tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 tbsp, melted unsalted butter
• 1/2 cup plain Greek yogurt
• 2 tbsp honey

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup active sourdough starter, 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
2. Step 2: In a separate bowl, mix 1/2 cup ricotta cheese, 3/4 cup milk, 2 egg yolks, 2 tbsp granulated sugar, 2 tsp lemon zest, 1 tbsp fresh lemon juice, and 2 tbsp melted unsalted butter until smooth.
3. Step 3: Fold the wet mixture into the dry ingredients until just combined; the batter will be thick.
4. Step 4: In a clean bowl, beat 2 egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
5. Step 5: Heat a nonstick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles form on the surface and edges look set. Flip and cook another 2 minutes until golden and cooked through.
6. Step 6: For the drizzle, whisk together 1/2 cup plain Greek yogurt and 2 tbsp honey. Serve pancakes stacked with yogurt-honey drizzle on top.