Description
A delightful twist on the classic pancake, these sheet pan pancakes are light and fluffy, infused with bright lemon flavors, making them perfect for any breakfast table.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking sheet.
- In a large bowl, mix together the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- In another bowl, whisk together the flour, baking powder, salt, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter evenly onto the prepared baking sheet. Bake for 20-25 minutes or until the edges are golden.
- Let cool slightly, then cut into squares and serve warm.
Notes
These pancakes can be topped with fresh berries, maple syrup, or whipped cream for added indulgence. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg