I love having company and I enjoy cooking breakfast for everyone. At least I did when we lived in Vermont. I’m looking forward to being in our own place once again and being able to have company come visit. One of the challenges of making breakfast for company is being able to have the breakfast done all at once so you can enjoy sitting with everyone. Baking pancakes on a sheet pan instead of pouring them on a griddle means they’re done all at the same time, so you can sit down at the table too. This wonderful Sheet Pan Pancakes serves 6. It would be perfect for a Mother’s Day brunch or Father’s Day brunch. The lemon and blueberry is a perfect combination!

Sheet Pan Pancakes

Ingredients:

½ cup melted butter, unsalted and divided.
3 cups of blueberries, divided
2 Tbsp. lemon juice
½ cup sugar, divided
2 cups of flour
2 Tbsp. baking powder
½ tsp. Salt
4 large eggs, separated
15 oz. Ricotta cheese
2 Tbsp. lemon zest
1 cup whole milk
Powdered sugar
Maple syrup

Directions:

Preheat your oven to 425. Grease a rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with oil as well. Set aside.

Combine 2 cups blueberries, the lemon juice and 2 Tbsp. of sugar in a medium bowl. Let sit for 15 minutes or so, or until the juices get syrupy. Combine the flour, baking powder, and salt in another bowl. In a third bowl beat the egg whites until soft peaks form.

In a fourth large bowl whisk the egg yolks, ricotta, remaining 6 Tbsp. sugar, 6 Tbsp. melted butter, the lemon zest and milk to blend. Gradually add the dry ingredients, whisking until smooth. Gently fold in the egg whites and blueberry sugar mixture. Spread the batter in the prepared pan, smooth the top. Used a 10×15 inch pan, you probably could use a slightly larger pan as my pancakes were a little thick!

Bake until the center is set and springs back when touched, about 12-14 minutes. Remove the pan from the oven. Set a rack five inches from the heat and preheat the broiler to high. Brush the remaining 2 tablespoons of. butter over the top of the pancake. Broil until golden brown 30-60 seconds. Cut into 12 squares and dust with powdered sugar. Serve with the remaining blueberries and maple syrup. Next time you have a houseful of company serve sheet pan pancakes and be able to sit down and join your company!

11 comments on “Sheet Pan Pancakes

laura on May 3, 2019 12:24 pm

i love this idea! I did pancake muffins, but i love the ease of sheet pan pancakes! Sharing on the weekend edit in my features… it posts between saturday and sunday! Thank you Nancy! laura

Nancy on May 3, 2019 5:07 pm

Looks great! Sadly can’t do the dairy. Maybe I could try almond milk…

Nancy Wolff on May 4, 2019 7:17 pm

Nancy,
I would think almond milk would work fine!

Linnea on May 6, 2019 1:16 pm

What size sheet pan?

Nancy Wolff on May 6, 2019 2:55 pm

Linnea,
I used a 10×15 pan, you might be able to use a slightly larger pan as the sheet pancakes were thick!

Helen at the Lazy Gastronome on May 8, 2019 9:43 pm

Thanks for sharing at the What’s for Dinner party.

April J Harris on May 13, 2019 9:30 am

What a fabulous idea, Nancy! Your Sheet Pan Pancakes look delicious, and they make it so much easier to cater for a crowd! Hope you had a lovely Mother’s Day. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you again this week. Have a lovely week ahead!

Nancy Wolff on May 13, 2019 4:17 pm

April,
I too thought these would be just perfect when you have company!

LINDA on May 15, 2019 1:29 am

What a time saver. They look delish. Thanks for sharing on the Classy Flamingos party. Come visit us again this week we enjoyed your post.

Miz Helen on May 20, 2019 3:03 pm

Congratulations, your post is featured on Full Plate Thursday! Thanks so much for sharing it with us, we have pinned it to our special features board. Have a great week and come back soon!
Miz Helen

Nancy Wolff on May 20, 2019 4:11 pm

Thank you for the feature Mix Helen!

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