Sheet Pan Pancakes

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!