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Lemon Ricotta Sheet-Pan Pancake

Lemon Ricotta Sheet-Pan Pancake

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This lemony, zesty pancake is so good, we could write poetry to it. Oh pancake, how we adore thee.MORE+LESS-



tablespoons finely grated lemon zest


tablespoons butter, melted


cups Original Bisquick™ mix


cup whole milk ricotta cheese


1 1/2

cups heavy whipping cream


tablespoons powdered sugar


tablespoon orange-flavored liqueur, such as Grand Marnier®


cups mixed fresh berries (blueberries, raspberries or sliced strawberries)

Hide Images

  • 1

    Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray with cooking spray.

  • 2

    In medium bowl, mix all Pancake ingredients except ricotta with whisk until blended. Stir in ricotta; pour batter into pan, and spread evenly.

  • 3

    Bake 15 to 17 minutes or until golden brown and top springs back when touched in center.

  • 4

    Meanwhile, in medium bowl, mix whipping cream and powdered sugar; whip to soft peaks with hand mixer. Add liqueur; whip to medium peaks, and refrigerate until ready to serve.

  • 5

    Spread whipped cream mixture over baked pancake. Spoon berries on top of whipped cream, and garnish with lemon zest; serve immediately.

Expert Tips

  • Fresh, ripe berries like blueberries, raspberries or sliced strawberries will be the tastiest berries to top your pancake with.
  • Feel like skipping the alcohol? Substitute 1 teaspoon of vanilla for the orange liqueur in the whipped cream.

Nutrition Facts

Serving Size: 1 Slice
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Lemon Ricotta Pancakes

If there's one recipe you try from my blog this year, let it be these lemon ricotta pancakes.

They're thick, pillowy soft and incredibly moist. The lemon flavor is ever present but not overbearing. The browned outsides, juxtaposed with the tender, melt-in-your-mouth insides, will make you swoon.

And they're just sweet enough. It's as if cake and pancakes had a love child.

You can enjoy these pancakes with butter and maple syrup. So good! But, if you want to experience sheer ecstasy, I urge you to top them with these Italian Strawberries with Lemon and Sugar instead.

I've never been so excited to share a dish with you. And that says a lot, because I'm kind of passionate about food. In case you haven't noticed.

I'll even go out on a limb and say these are the best lemon ricotta pancakes. The olive oil adds moisture and enhances the cake-like texture. The lemon extract (affiliate link), along with zest and the right amount of salt, makes the lemon flavor pop.

I skipped the buttermilk or lemon juice found in many lemon ricotta pancake recipes, because they produce a sour taste. Instead, my lemon ricotta pancakes get their fluffiness from the ricotta and four teaspoons of baking powder.

So, there's no need to overload the batter with sugar. Three tablespoons are plenty in this large quantity of pancakes.

I know I've been on a lemon kick lately (#sorrynotsorry #cantstopwontstop). I kicked off spring with this Lemonade Moonshine and then shared our favorite Lemon Lush from Scratch. But, I've said it before and will say it again.

Friends, please add the ingredients for these lemon ricotta pancakes to your grocery list. You can make them for Sunday breakfast or a fabulous brunch. And don't forget the strawberries!

Lemon Ricotta Pancakes Recipe

I am SO excited for you to sink your teeth into these Lemon Ricotta Pancakes with Blueberry Sauce! When Patrick sunk his teeth into the winning combination, he exclaimed, “These are restaurant delicious.” We devoured them for breakfast yesterday and I’m already thinking I need to make another batch for dinner. Because pancakes-for-dinner make the quickest, stress-free dinners that makes everyone happy.

What sets these Lemon Ricotta Pancakes apart from other pancake recipes is the addition of fresh ricotta cheese. Ricotta cheese you might ask? Ricotta cheese is one of those chameleon ingredients that makes both savory and sweet recipes better. For example, it’s fabulous in my savory Baked Ziti, Manicotti, and Lasagna and equally fabulous in Cannoli Dip Cones, Italian Ricotta Cookies and Lemon Ricotta Cake.

Ricotta adds a creamy richness without making the pancakes heavy or dense and keeps them incredibly soft and tender. Combine the ricotta with pantry friendly ingredients of eggs, milk, butter, flour and a splash of lemon juice and lemon zest for bright, perky tanginess and you have a match made in culinary heaven.

You can add blueberries directly to the pancake batter, but for the BEST Lemon Ricotta Pancakes, I highly suggest the intoxicating Blueberry Sauce. It is eat-with-a-spoon fabulous and the perfect sweet ending to the sweet-tart pancakes. I’m convinced you could smother practically anything with it, and it would be the best thing ever. And when you smother already scrumptious Lemon Ricotta Pancakes with it, you’ll be wanting to eat them them all day, everyday.

As far as making the Lemon Ricotta Pancakes, I’ve kept the recipe very simple and straightforward so it’s perfect for special occasion breakfasts, but easy enough to make every day no fancy separating eggs or whipping egg whites, just two bowls and one skillet. You even make the blueberry sauce while your prepping the pancakes, so it requires no extra time but adds TONS of extra yum.

The Chef&rsquos Table

Ever wondered how we get our Lemon Ricotta Pankcakes so fluffy? Well, we're sharing our secret. it's all in the whisk!
We hope you enjoy every last bite.

Yields about 4 standard size pancakes


  • ½ Cup All-Purpose Flour
  • 1 Tsp Baking Powder
  • 4 Tbsp Granulated Sugar
  • 2 Eggs, Separated
  • ½ Tsp Kosher Salt
  • ½ Cup Whole Milk
  • 1 Cup Ricotta Cheese
  • 1 Tsp Vanilla Bean Paste
  • 1 Tbsp Lemon Zest
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Canola Oil
  • Whipped Cream
  • Fresh Blueberries
  • Maple Syrup


  1. In a small mixing bowl, combine the flour and baking powder.
  2. In a medium mixing bowl, whisk together the sugar, egg yolks, kosher salt, whole milk, ricotta cheese, vanilla bean paste, lemon zest, and lemon juice.
  3. Set both bowls aside and in a separate medium mixing bowl whisk the egg whites until stiff peaks are formed.
  4. Whisk the flour mixture into the ricotta cheese mixture until incorporated.
  5. Gently fold the whisked egg whites into the flour and cheese mixture until incorporated &ndash do not over fold.
  6. Place the canola oil on a 400˚ griddle.
  7. Using a ¼ cup measuring cup, scoop the batter onto the griddle.
  8. When the batter begins to bubble and the bottom has turned a golden brown, flip the pancake over.
  9. Continue to cook until golden brown.

Serve with whipped cream, blueberries and maple syrup. Enjoy!

Come by any weekend to enjoy brunch at Maggiano&rsquos Little Italy. We also invite you to join our E-club, follow us on Instagram,Twitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

Freezing + keep warm

If you’re whipping up pancakes for a large crowd, you can keep them warm in the oven while you cook the others. Simply place the cooked pancakes on a baking sheet in the oven at 175°F. The low heat keeps them warm and fluffy without drying them out.

Any leftover pancakes are great for freezing. Make sure they have cooled completely, then store in a large freezer bag for up to 3 months. Reheat in the microwave or toaster oven for 30 seconds when ready to enjoy.

These Healthy Sheet-Pan Pancakes Are a Make-Ahead Breakfast of Champions

Like many Americans, I have a dream of rising out of bed at the same time each morning and making a hot, nourishing breakfast. But it's dreams like this one that keep me in bed, yelling "Alexa, snooze!" one too many times. So instead of a morning spent in the ease and comfort of kitchen, I'm more often in a rush to grab something and run—or worse, brave the New York City subway system before I've had something to eat.

That's where these sheet-pan pancakes come into play. I can easily whip a batch together on the weekend, stash them in my fridge or freezer, and have that longed-for comforting breakfast no matter how much I've mangled my morning timeline.

Heartier and sturdier than average pancakes, these breakfast squares are made with ricotta cheese and have some hidden oats for added protein and fiber. You don't really taste those two ingredients, but they add a body and richness that makes them satiating. To make them delicious, I flavor the batter with lemon zest and apple cider—and while you could stop there, I took these grab-and-go pastries a step further. A river of spiced pear compote runs up, down, and through the pancakes. When baked, the compote is set so that children and adults alike can pick up a pancake slice and eat it by hand as they go about their morning routines.

If you don't love pears, or don't care to make the compote (although I encourage you to try it, it's really delicious and goes equally well with a pork chop), you could swap that element out for store-bought apple butter—or go rogue with strawberry jam, lemon curd, or almond butter.

If you plan to eat them within the week, just stick them in the refrigerator. If you want to save them for longer, cut the sheet-pan pancakes into portions and then freeze in a flat layer. If they won't fit that way in your freezer, you can stack them with a piece of parchment placed between the layers. Once completely frozen, they won't stick to each other, so you can stash them in a zip-top freezer bag, where they'll keep for several weeks.


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