Lemon Blueberry Sheet Pan Pancakes
Recipe: #31192
December 25, 2018
Categories: Breakfast, Eggs, Blueberry, Oven Bake, Vegetarian, Flour Kosher Dairy, Pancakes, more
"This is out of the December/January 2018 Sunset magazine...created by Maren Ellingboe..."
Original is 6 servings
Ingredients
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 by Step Method
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
- Parchment paper
- Mixer
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use unsalted butter so the pancakes don't turn out too salty.
- If you don't have ricotta cheese, you can substitute with cottage cheese.
- Substitute coconut oil for the butter to make the recipe vegan. The benefit of this substitution is that it allows for a vegan-friendly version of the recipe while still providing a rich, buttery flavor.
- Substitute almond milk for the whole milk to make the recipe dairy-free. The benefit of this substitution is that it allows for a dairy-free version of the recipe while still providing a creamy texture.
Orange Cranberry Sheet Pan Pancakes Combine 2 cups cranberries, the juice of 2 oranges, and 2 tablespoons granulated sugar in a medium bowl. Let sit 15 minutes or so until juices get a little syrupy. Substitute orange zest for the lemon zest in the recipe. Serve with the remaining 1 cup cranberries and maple syrup.
Vanilla Yogurt Parfaits - This light and refreshing dish is the perfect accompaniment to the Lemon Blueberry Sheet Pan Pancakes. The creamy yogurt and tart berries will balance out the sweet and savory flavors of the pancakes. Plus, it's a healthy and easy to make dish that can be prepped in minutes!
Cinnamon Apple Slices: These cinnamon apple slices are a delicious and healthy treat that pairs perfectly with the Lemon Blueberry Sheet Pan Pancakes. The sweet and tart flavors of the apples and the cinnamon combine to create a flavorful and balanced side dish. Plus, it's an easy-to-make dish that only takes a few minutes to prepare!
FAQ
Q: How long do I need to let the blueberries sit in the lemon juice and sugar?
A: Let the blueberries sit in the lemon juice and sugar for 15 minutes or so until the juices become syrupy.
Q: How many blueberries should I use?
A: Use as many blueberries as you'd like, depending on how much you plan to make. A good rule of thumb is 1 cup of blueberries per serving.
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Fun facts:
Fun Fact 1: Lemon Blueberry Sheet Pan Pancakes were featured in the December/January 2018 issue of Sunset magazine, which was created by Maren Ellingboe. She is also the author of the cookbook “The New American Table”, which was nominated for a James Beard Award in 2011.
Fun Fact 2: Lemon and blueberry is a classic combination that dates back to the 1800s when it was popularized by Amelia Simmons, an American cookbook author. Her cookbook, “American Cookery”, was the first published cookbook in the United States and featured recipes for cakes, pies, and jams using lemon and blueberries.