Yields 6 Servings Total Time 45 mins Total Time 45 mins
AuthorMaren Ellingboe King

Baking pancakes in a sheet pan instead of on the griddle means the cook gets to sit down at the table too. The creamy ricotta cheese and whipped egg whites in the batter ensure that the pancakes stay fluffy and moist.

How to Make It

Step 1
1

Preheat oven to 425°. Grease a sheet pan (a 12- by 17-in. rimmed baking sheet) with butter or cooking spray and line with parchment paper. Set aside.

Step 2
2

Combine 2 cups blueberries, the lemon juice, and 2 tbsp. granulated sugar in a medium bowl. Let sit 15 minutes or so.

Step 3
3

Combine flour, baking powder, and salt in another medium bowl. In a third medium bowl, beat egg whites with a mixer until soft peaks form.

Step 4
4

In a large bowl, whisk egg yolks, ricotta, remaining 6 tbsp. granulated sugar, 6 tbsp. melted butter, the lemon zest, and milk to blend. Gradually add dry ingredients, whisking until smooth. Fold in egg whites and blueberry-sugar mixture. Spread in prepared pan, smoothing top with a spatula.

Step 5
5

Bake until center is set and springs back when touched, 12 to 14 minutes. Remove pancake from oven and preheat broiler to high with a rack 5 in. from heat. Brush remaining 2 tbsp. butter over top of pancake. Broil until golden brown, 30 to 60 seconds.

Step 6
6

Cut pancake into 12 squares and dust with powdered sugar. Serve with the remaining 1 cup blueberries and maple syrup.

Ingredients

 1/2 cup unsalted butter; melted and divided, plus more for pan
 3 cups blueberries, divided
 2 tablespoons lemon juice
 1/2 cup granulated sugar, divided
 2 cups flour
 2 tablespoons baking powder
 1/2 teaspoon kosher salt
 4 large eggs, separated
 1 carton (15 oz.) ricotta cheese
 2 tablespoons lemon zest
 1 cup whole milk
 powdered sugar and maple syrup, for serving

Directions

Step 1
1

Preheat oven to 425°. Grease a sheet pan (a 12- by 17-in. rimmed baking sheet) with butter or cooking spray and line with parchment paper. Set aside.

Step 2
2

Combine 2 cups blueberries, the lemon juice, and 2 tbsp. granulated sugar in a medium bowl. Let sit 15 minutes or so.

Step 3
3

Combine flour, baking powder, and salt in another medium bowl. In a third medium bowl, beat egg whites with a mixer until soft peaks form.

Step 4
4

In a large bowl, whisk egg yolks, ricotta, remaining 6 tbsp. granulated sugar, 6 tbsp. melted butter, the lemon zest, and milk to blend. Gradually add dry ingredients, whisking until smooth. Fold in egg whites and blueberry-sugar mixture. Spread in prepared pan, smoothing top with a spatula.

Step 5
5

Bake until center is set and springs back when touched, 12 to 14 minutes. Remove pancake from oven and preheat broiler to high with a rack 5 in. from heat. Brush remaining 2 tbsp. butter over top of pancake. Broil until golden brown, 30 to 60 seconds.

Step 6
6

Cut pancake into 12 squares and dust with powdered sugar. Serve with the remaining 1 cup blueberries and maple syrup.

Lemon and Blueberry Sheet Pan Pancakes

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