Sheet Pan Lemon Ricotta Pancakes (Easy Recipe!)

Sheet Pan Lemon Ricotta Pancakes are the best way to make delicious, fluffy lemon ricotta pancakes for a crowd. This easy and fast recipe has the best flavor and texture, and is the perfect way to make this brunch menu favorite at home!

One of my favorite ways to make pancakes for a crowd is baking them in the oven! These Sheet Pan Lemon Ricotta Pancakes is one of my favorite breakfast recipes and is so simple to make with guaranteed perfect results every time. 

If you love lemon ricotta treats, don’t miss these Lemon Ricotta Muffins, Lemon Ricotta Cookies, or my Lemon Ricotta Pancakes with Pancake Mix! For an easy way to get pancakes on the table any day of the week, whip up a batch of my Dry Homemade Pancake Mix. For a lemony treat that goes great with coffee, try my Lemon Biscotti recipe!

The Best Sheet Pan Lemon Ricotta Pancakes

Sheet Pan Pancakes get the ultimate upgrade with this delicious lemon ricotta version. Made with just a few simple ingredients, this recipe is the perfect way to make pancakes for a crowd! 

The combination of lemon and ricotta are the perfect pair in this easy brunch recipe. You’ll end up with a deliciously fluffy and soft pancake squares that turns out perfect every time.

I love to make sheet pan pancakes when I’m cooking for a crowd because it’s truly effortless entertaining. No need to babysit individual pancakes when they all cook at the same time in the oven. 

​These sheet-pan lemon-ricotta pancakes are also great to make for meal prep. They reheat beautifully and are perfect to have on hand for a busy week. 

​Ingredients

• Ricotta: Use whole milk ricotta cheese, If there is a lot of liquid in the ricotta, drain it before using. 
• Lemon: You’ll need both fresh lemon juice and lemon zest. 
• Flour: All purpose flour. 
• Eggs: Large eggs work best. 
• Milk: Use whole milk or 2 percent You could also use a milk alternative. 
• Sugar: Sweeten the batter with a bit of granulated sugar. 
• Vanilla: Add a bit of vanilla extract for flavor. 
• Baking soda and baking powder are both needed to get the perfect rise on your sheet pan lemon ricotta pancakes.

​How to Make Lemon Ricotta Sheet Pan Pancakes

Soft and fluffy Sheet Pan Lemon Ricotta Pancakes are easy to make and turn out perfect every time. Start by preheating your oven and spraying a half sheet pan with nonstick cooking spray; set aside. 

Step 1: Mix wet ingredients

In a large bowl, whisk together milk, ricotta, eggs, sugar, lemon juice, lemon zest, and vanilla until well combined; set aside. 

Step 2: Mix dry ingredients

​In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix until just combined using a rubber spatula to scrape down the sides of the bowl. 

Step 3: Bake and serve

​Pour the lemon ricotta pancake batter into the prepared pan and bake on center rack of preheated oven for 14-16 minutes, until puffed and golden in color. 

Remove from oven, cut into pancake squares, and serve with maple syrup and whipped cream (optional). 

Tips for Sheet Pan Lemon Ricotta Pancakes

• Use whole milk ricotta cheese to add richness and keep the pancakes moist. If the ricotta is watery, drain it before mixing. 
• Don’t overmix the batter. Stir until just combined and know that a few lumps are fine. 
• Add both lemon juice and lemon zest for best flavor. 
• Use a 18″x13″ baking sheet sprayed very well with nonstick spray. You can also line with parchment paper. 
• Bake until just golden around the edges. The center of the pancake should spring back lightly when touched. 
• Serve with maple syrup, whipped cream, and a sprinkle of lemon zest on top. 
• Store leftover sheet pan lemon ricotta pancakes in an airtight container in the refrigerator for up to a week or freeze for up to a month. Reheat in the oven, microwave, or toaster oven. 

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