Overnight Sourdough Discard Ricotta Pancakes (Fluffy & Easy)

Overnight Sourdough Discard Ricotta Pancakes (Fluffy & Easy)

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Servings 4 servings

Ingredients

1 cup (240 g) sourdough discard
1 1/2 cups all-purpose flour
1 cup whole-milk ricotta
2 large eggs
1 cup whole milk
3 Tbsp sugar
2 Tbsp melted butter
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla

Instructions

Mix the wet and dry (minus leaveners)

Combine the 1.5 cups all-purpose flour, 1 cup sourdough discard, 1 cup whole-milk ricotta, 2 large eggs, 1 cup whole milk, 3 tablespoons sugar, 2 tablespoons melted butter, 1/2 teaspoon salt, and 1 teaspoon vanilla extract in a bowl. DO NOT add the baking powder or baking soda yet, they're saved for the morning. Mix until just combined, don't overthink it.

Rest in the fridge overnight:

Cover the bowl and pop it in the fridge overnight. This is where the sourdough discard gets to do its magic and build flavor.

Leaven the batter:

In the morning, sprinkle in the 2 teaspoons baking powder and 1/2 teaspoon baking soda and stir gently to combine. The batter should be thick but pourable. If it's too thick, thin it with an extra splash of milk.

Let it bubble:

Let the batter sit for at least 5 minutes so the leaveners can activate. You want to see bubbles forming on top before it hits the griddle, that's your sign it's ready.

Cook:

Cook on a hot, greased griddle or skillet just like you would any pancake, flipping once bubbles form and the edges set.

Notes

Short on time? Skip the overnight rest and just mix everything together, leaveners included, and cook right away. You'll still get a great pancake, just less of that deep tangy sourdough flavor. The overnight method is where this recipe really shines, so plan ahead when you can.