Sheet Pan Lemon Ricotta Pancakes

Fluffy and delicious Lemon Ricotta Pancakes made on a sheet pan are so easy to make! This is the best way to make Lemon Ricotta Pancakes for a crowd and turn out perfect every time.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 269kcal

Author Angela Allison

Equipment

sheet pan (18" x 13")

Ingredients

1 ½ cups milk (whole or 2%)
1 cup ricotta cheese
2 large eggs
¼ cup sugar
1 large lemon, zested and juiced (¼ cup juice and 2 teaspoons zest)
1 teaspoon vanilla
2 ½ cups flour
2 tablespoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
maple syrup and whipped cream for serving

Instructions

Preheat oven to 425 degrees. Grease a sheet pan well with nonstick cooking spray; set aside.
In a large bowl, whisk together milk, ricotta, eggs, sugar, lemon juice, lemon zest, and vanilla until well combined; set aside.
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.
Pour the lemon ricotta pancake batter into the prepared sheet pan and bake on center rack of preheated oven for 14-16 minutes, until puffed and golden in color. Remove from oven, cut into squares, and serve with maple syrup and whipped cream (optional).

Notes

Store leftover 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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