Sheet-Pan Lemon-Ricotta Pancakes

Published Sept. 18, 2024

Time Breakdown

  • Total Time: 50 minutes

  • Prep Time: 10 minutes

  • Cook Time: 40 minutes (note: Active baking time is 15 minutes, with additional time for preparation and optional whipped cream)

Ingredients

For the Pancakes

  • 4 tablespoons (½ stick) unsalted butter, melted, plus extra for greasing

  • 1 cup (240 ml) whole milk

  • 1 lemon (zest and juice for curdling and whipped cream)

  • 2 cups (256 g) all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

  • 4 large eggs, separated

  • 1 pound (454 g) whole-milk ricotta, drained (optional: drain for 10 minutes to remove excess moisture)

  • ½ cup (100 g) granulated sugar

  • 2 teaspoons almond extract

  • 1 cup (240 ml) heavy cream (for batter)

  • 1 cup (240 ml) heavy cream (for Lemon Whipped Cream, optional)

For the Lemon Whipped Cream (Optional)

  • ⅓ cup (66 g) powdered sugar

  • 2 teaspoons lemon zest (from 1 lemon)

Preparation

Step 1: Preheat & Prep the Pan

Preheat oven to 400°F (205°C). Grease a 13×18-inch (33×46 cm) rimmed sheet pan generously with butter, ensuring all edges and the bottom are coated to prevent sticking.

Step 2: Curdle the Milk

In a large measuring cup, combine 1 cup whole milk with the zest and juice of 1 lemon (2 teaspoons zest + ¼ cup/60 ml juice). Let the mixture rest for 5 minutes to gently curdle; this tenderizes the batter and enhances lemon brightness. The milk will thicken slightly.

Step 3: Prepare Dry Ingredients

In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Whisk to aerate and distribute leavening agents evenly; set aside.

Step 4: Beat Egg Whites

Separate 4 large eggs: place yolks in one bowl and whites in another. With an electric hand mixer, beat egg whites on medium speed until soft peaks form. Increase to high speed and beat until stiff, glossy peaks stand upright when the beater is lifted (2–3 minutes). Transfer egg whites to the refrigerator to maintain stability.

Step 5: Mix the Yolk Base

To the bowl with egg yolks, add the curdled milk mixture, 1 pound drained ricotta, ½ cup sugar, 2 teaspoons almond extract, and the cooled melted butter. Use the hand mixer (no need to rinse) to blend until smooth and creamy (1 minute).

Step 6: Combine Batter

Add the sifted dry ingredients to the yolk mixture in 2–3 batches. Mix on low speed until just combined, then increase to medium for 10–15 seconds to form a smooth, lump-free batter. Do not overmix—this preserves tenderness.

Step 7: Fold in Egg Whites

Gently fold 1 large spoonful of egg whites into the batter to lighten it. Then, carefully fold in the remaining whites in 2–3 additions, using a silicone spatula to cut through the batter and scrape the bottom. The batter will increase in volume and become airy.

Step 8: Bake the Pancakes

Pour the batter into the prepared sheet pan and shimmy the pan side-to-side to spread evenly (batter will be thick). Bake for 15 minutes until firm and slightly puffed. For a deeper golden crust, extend baking by 5–10 minutes (oven variance may occur).

Step 9: Make Lemon Whipped Cream (Optional)

While pancakes bake, prepare the cream: In a chilled bowl, combine 1 cup heavy cream, ⅓ cup powdered sugar, and 2 teaspoons lemon zest. Whip with an electric mixer on medium-high speed until thick, pillowy peaks form (4 minutes). Do not overwhip—stop immediately to prevent separation. Cover and refrigerate until serving.

Step 10: Serve Warm

Let pancakes cool on the pan for 5 minutes. Cut into even squares (8–12 servings). Divide among plates, top with Lemon Whipped Cream (if using), and serve immediately.

Chef’s & User Tips

  • Semolina Substitution: Replace 50% of all-purpose flour with fine semolina flour for enhanced nutty flavor and lighter texture.

  • Fall Twist: Add 1 cup pumpkin puree, reduce ricotta to ½ pound, and incorporate 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg.

  • Large Crowds: Double ingredients to feed 10–12; the sheet pan ensures even baking.

  • Cook Time Clarification: Active baking is 15 minutes; total time includes prep (10) and cooling.

  • Blueberry Complement: Toss 1 cup fresh blueberries with 2 tbsp sugar + 1 tsp lemon zest; microwave 1–2 minutes until tender. Serve alongside for extra flavor.

  • Resting & Reheating: Pancakes may deflate slightly after cooling; reheat in a 350°F oven for 5 minutes before serving.

Enjoy this easy, showstopping recipe for brunch or gatherings!