Preserved lemon ricotta pancakes

Incredibly fluffy pancakes that happen to be better for you.

After more than a dozen iterations, we've cracked the code on impossibly fluffy pancakes with a protein boost that actually makes sense for how we want to live. These aren't about deprivation. They're about making something we love even better for us. Instead of giving up pancakes, we decided to engineer a better morning staple using sourdough discard (there’s a solve for you if you’re not a sourdough starter person) and preserved lemon paste that we make in batches, plus fresh ricotta. The result? Pancakes that have become a freezer staple.

The preserved lemon paste distributes bright flavor throughout every bite. The ricotta creates impossibly tender texture while boosting protein. The sourdough discard adds depth and uses something that would otherwise be waste. Make them in bulk—same time as a single batch—and you've got weeks of perfect mornings ready.

They reheat beautifully from frozen, work as a base for sweet or savory toppings, and at less than 2 USD per serving, they're a better value than any cafe plus you know what they’re made of. Every ingredient is nutrient dense, from pastured eggs to locally milled flour and preserved lemon paste.

• Food Philosophy

  Our recipes prioritize whole, seasonal ingredients with high nutritional density - crafting vegetable-forward dishes rich in fiber and protein that celebrate vibrant modern global flavors. We source from producers and purveyors who share our commitment to local, regenerative, and sustainable food systems, complemented by ingredients from our own gardens. As a foundation for gut health, we layer fermentation and preservation techniques throughout our recipes while avoiding added sugars and heavily processed ingredients. We focus on ingredients you can pronounce and trace to their source.

• Recipe Development & Production

  We create, adapt, test, and photograph all recipes with minimal waste and maximum efficiency as a core principle. What you see is the actual dish - no artificial styling, no wasted food.

• Land Acknowledgment

  We developed and photographed this recipe or recipe adaptation and Hudson Valley-grown ingredients on the traditional and unceded territories of the Mohican, Munsee Lenape, and Esopus peoples, who have stewarded these lands since time immemorial.

• Monetization

  We develop and adapt our recipes using ingredients and tools we grow, purchase and test ourselves. We occasionally evaluate products offered to us, with editorial decisions guided by our standards, not commercial considerations. Some links may generate commissions, but our recommendations stem from authentic experience and editorial conviction.

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PRESERVED LEMON RICOTTA PANCAKES

Yield 6

Author CANAVA

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

These fluffy, protein-packed pancakes combine the tang of sourdough discard and preserved lemon paste with creamy ricotta for an extraordinary breakfast experience - AND they freeze so you can have them anytime on demand.

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Ingredients

FARMERS MARKET

• 2 large pastured raised eggs
• 1 tsp fresh lemon (for zest, organic)

PANTRY

• 2 cups (240g) all-purpose organic flour
• 2 tsp (10g) baking powder (aluminum-free)
• ½ tsp (2.5g) baking soda
• ¼ tsp (1.25g) sea salt (reduced due to paste salinity)
• 2 tbsp (30ml) local honey

DAIRY

• 1½ cups (375g) fresh ricotta (full fat)
• 1¼ cups (300ml) Elmhurst cashew milk (2-ingredient version)
• 2 tbsp (30g) Miyoko's vegan butter, melted and cooled (plus more for cooking)

PRESERVES & FERMENTS

• 1 cup (240g) sourdough discard (100% hydration, room temperature)
• 2 tbsp (30g) preserved lemon paste (Ottolenghi-style recipe linked above)

Instructions

PREP (15 minutes)

1. Beat eggs in large bowl until light and fluffy
2. Whisk preserved lemon paste with cashew milk until fully incorporated
3. Fold ricotta into eggs until just combined
4. Add milk-lemon mixture and honey
5. Stir in melted and cooled vegan butter until evenly combined
6. Add sourdough discard, mix gently
7. In separate bowl, whisk dry ingredients
8. Fold dry ingredients into wet mixture
9. Fold in lemon zest
10. Let batter rest 30 minutes

COOK (25 minutes)

1. Heat griddle or cast iron pan over medium heat
2. Brush with vegan butter
3. Pour ¼ cup (60ml) batter per pancake
4. Cook until bubbles form and edges begin to set (2-3 minutes)
5. Flip and cook 1-2 minutes more until golden brown
6. Keep warm in 200°F (95°C) oven if needed

STORAGE

1. Immediate Storage:
2. Cool completely on wire rack
3. Store covered at room temperature up to 1 day
4. Refrigerate for longer storage
5. Freezer Storage:
6. Layer between parchment paper
7. Store in freezer bag or container - we portion into bunches of 8 per
8. Freeze for up to 3 months
9. Label with date and contents
10. Reheating:
11. Toast from frozen
12. Warm skillet with butter
13. Low oven warming
14. Avoid microwave for best texture

PRO TIPS

1. Temperature Management:
2. All refrigerated ingredients at room temperature
3. Vegan butter should be melted but not hot
4. Maintain consistent medium heat
5. Watch for even golden browning
6. Texture Optimization:
7. Don't overmix after adding flour
8. Fold gently to maintain air bubbles
9. Rest batter full 30 minutes
10. Use proper pan temperature
11. Batch Production:
12. Make double batch for freezing
13. Cool completely before storing
14. Layer with parchment paper
15. Reheat in skillet for best texture
16. Flavor Enhancement:
17. Quality preserved lemon paste is key
18. Fresh thyme adds aromatic complexity
19. Don't skip the lemon zest
20. Serve warm for best flavor

SERVING IDEAS

1. Mediterranean:
2. With labneh, Drizzled with honey, Fresh berries, Mint garnish
3. Protein-Focused:
4. With Greek yogurt, Hemp seeds, Seasonal fruit
5. Desert (think frosted morning bun vibes):
6. Drizzle honey & Slather with a swath of soft cream cheese
7. Breakfast Sandwiches:
8. We regularly use these as "bread" for egg sandos with sriracha mayo & honey

Notes

VEGETARIAN

SEASONALITY

• Northern Hemisphere
• year round using preserved lemon
• Southern Hemisphere
• year round using preserved lemon

PLANT DIVERSITY COUNT

• Fruit: 1 (lemon)
• Total Plant Count: 1

PROTEIN BREAKDOWN

• Ricotta: 7g
• Eggs: 3g
• Flour: 4g
• Cashew milk: 1g
• Total per serving: 15g

FIBER BREAKDOWN

• Flour: 2g
• Preserved lemon: 1g
• Total per serving: 3g

EQUIPMENT & TOOLS

• Large mixing bowls
• Whisk
• Cast iron pan or griddle
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack

COST AS TESTED USD 2025

• Per Serving (2 pancakes, 180g/6.3oz): 1.84

Nutrition Facts

Calories

380

Fat

18 g

Carbs

42 g

Fiber

3 g

Net carbs

39 g

Sugar

8 g

Protein

9 g

Sodium

320 mg

Sat. Fat

11 g

Nutritional and cost information is an estimate based on our own preparation and will vary depending on the choices made when preparing.

All rights reserved © 2025, Micoli, LLC.

preserved lemon, ricotta, sourdough discard, protein pancakes, batch cooking, freezer-friendly, Mediterranean flavors, fermented

Breakfast

Mediterranean-inspired American