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Sourdough Lemon Ricotta Pancakes

littlespoonfarm.com · 2025 · 16 pancakes

Against 802 pancake recipes

More salt than 89% of recipes.

What the 17 “ricotta” pancake recipes do differently →

Get the method at littlespoonfarm.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

  • More salt than 89% of recipes: 2.4% of the flour weight against the typical recipe's 0.9%, about 2.5 times as much.
  • Fat in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Liquid: 145%, 39th percentileEgg: 40%, 48th percentileSugar: 15%, 47th percentileFat: 23%, 75th percentileLeavening: 6.1%, 63rd percentileSalt: 2.4%, 92nd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 3/4 cup sourdough discard≈ 180 g
  • 1 cup buttermilk≈ 244 g
  • 1/2 cup ricotta cheese≈ 119 g
  • 4 tablespoons unsalted butter (melted)≈ 57 g
  • 2 large eggs≈ 100 g
  • 1 large lemon (zest and juice)n/a
  • 2 cups all-purpose flour≈ 250 g
  • 3 tablespoons granulated sugar≈ 38 g
  • 1 teaspoon salt≈ 6 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g

flour 250 gbatter 1008 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.

  • Liquid145% · 39th percentile
  • Egg40% · 48th percentile
  • Sugar15% · 47th percentile
  • Fat23% · 75th percentile
  • Leavening6.1% · 63rd percentile
  • Salt2.4% · 92nd percentile

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