Lemon Blueberry Sheet Pan Pancakes

6
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"This is out of the December/January 2018 Sunset magazine...created by Maren Ellingboe..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (314.2 g)
  • Calories 677.5
  • Total Fat - 33.9 g
  • Saturated Fat - 20 g
  • Cholesterol - 223.7 mg
  • Sodium - 1170.6 mg
  • Total Carbohydrate - 64.8 g
  • Dietary Fiber - 3.2 g
  • Sugars - 26.9 g
  • Protein - 30.4 g
  • Calcium - 1065.8 mg
  • Iron - 2 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425°F. Grease a 17X11 rimmed baking sheet with butter or cooking spray and line with parchment paper. Set aside.

Step 2

Combine 2 cups blueberries, the lemon juice, and 2 tablespoons granulated sugar in a medium bowl. Let sit 15 minutes or so until juices get a little syrupy. 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 3

In a large bowl, whisk egg yolks, ricotta, remaining 6 tablespoons granulated sugar, 6 tablespoons 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 batter in prepared pan, smoothing top with a spatula.

Step 4

Bake until center is set and springs back when touched, 12 to 14 minutes. Remove pancake from oven. Set a rack 5 inches from heat and preheat broiler to high.

Step 5

Brush remaining 2 tablespoons butter over top of pancake. Broil until golden brown, 30 to 60 seconds. Cut pancake into 12 squares and dust with powdered sugar. Serve with the remaining 1 cup blueberries and maple syrup.

Tips & Variations


  • Parchment paper
  • Mixer

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