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Blueberry, Lemon & Ricotta Sheet Pan Pancakes

10/10/2024
Cheese
Cook time: 15 min
Servings: 6
A plate of blueberry, lemon and ricotta sheet pan pancakes served with whipped cream and fresh blueberries on a blue napkin.
Cheese Butter Milk

Try this time-saving recipe for your next brunch gathering. No need to stand over a stove, flipping individual pancakes—this Blueberry, Lemon and Ricotta Sheet Pan recipe bakes for just 15 minutes in the oven. It's a simple way to merge the vibrant, summery flavors of sweet blueberries, tangy lemon, and creamy ricotta cheese. Top each serving with a dollop of fresh whipped cream, more berries and lemon zest for a picture-perfect morning dish.

9 people made this

Ingredients:

  • 2 Cups Blueberries
  • 2 Tablespoons Lemon Juice
  • 1/2 Cup Granulated Sugar
  • 2 Cups All Purpose Flour
  • 2 Tablespoons Baking Powder
  • 1/2 Teaspoon Salt
  • 15 Ounces Whole‑Milk Ricotta Cheese
  • 6 Tablespoons Unsalted Butter , melted
  • 4 Egg
  • 2 Tablespoons Lemon Zest
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Milk
See preparation

Directions:

  1. Preheat oven to 425 degrees. Grease a 12x17-inch rimmed baking sheet with butter and line with parchment paper. Set aside.
  2. Combine blueberries, lemon juice and granulated sugar in a medium bowl. Set aside.
  3. In another bowl, combine flour, baking powder and salt and set aside. 
  4. Whisk together the ricotta cheese, melted butter, eggs, lemon zest, vanilla extract and milk in a large bowl. Add the dry ingredients, whisking just until smooth, then fold in the blueberry-sugar mixture. 
  5. Spread batter in the prepared sheet pan, smoothing top with a spatula. Bake for 15 minutes or until center is set and springs back when touched.
  6. Cut pancake into squares and serve.

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