Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (245 g) whole-milk ricotta
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine salt
- 2 lemons (zest of both; 3 tbsp / 45 ml juice)
- 1 tsp vanilla extract
- 4 tbsp (56 g) unsalted butter, melted (plus 2 tbsp / 28 g for the pan)
- 2 cups (about 300 g) mixed berries
- 1 tbsp (12 g) granulated sugar (for berries)
- 2 tbsp (15 g) powdered sugar (for dusting)
Do This
- 1) Heat oven to 425°F (220°C). Put a rimmed 13 x 18-inch sheet pan in the oven to warm.
- 2) Blend or whisk eggs, milk, ricotta, sugar, lemon zest/juice, vanilla, salt, baking powder, then flour; whisk in melted butter.
- 3) Rest batter 5–10 minutes while the oven fully heats.
- 4) Carefully remove hot pan; add 2 tbsp butter and swirl to coat.
- 5) Pour in batter; bake 18–22 minutes until puffed and deeply golden at the edges.
- 6) Toss berries with 1 tbsp sugar; spoon over pancakes and dust with powdered sugar.
- 7) Slice into squares and serve warm.
Why You’ll Love This Recipe
- Perfect for a crowd: one sheet pan feeds 8–10 without standing at the stove flipping pancakes.
- Custardy and tender: ricotta keeps the center soft and creamy, while the edges turn golden and lightly crisp.
- Bright and fresh: real lemon zest and juice plus juicy berries make it feel special with minimal effort.
- Easy portions: slice into squares for brunch, holidays, or weekday meal prep.
Grocery List
- Produce: 2 lemons, 2 cups mixed berries (strawberries/blueberries/raspberries/blackberries)
- Dairy: whole milk, whole-milk ricotta, unsalted butter, eggs
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract
Full Ingredients
For the lemon-ricotta sheet-pan pancake
- 6 large eggs, preferably at room temperature
- 2 cups (480 ml) whole milk
- 1 cup (245 g) whole-milk ricotta
- 1/2 cup (100 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine salt
- 2 lemons: all zest (about 2 tbsp) and 3 tbsp (45 ml) fresh juice
- 1 tsp vanilla extract
- 1 1/2 cups (195 g) all-purpose flour
- 4 tbsp (56 g) unsalted butter, melted (cooled 2 minutes so it’s warm, not hot)
For the pan
- 2 tbsp (28 g) unsalted butter
To finish and serve
- 2 cups (about 300 g) mixed berries, cleaned and dried (slice strawberries if large)
- 1 tbsp (12 g) granulated sugar (to lightly macerate the berries)
- 2 tbsp (15 g) powdered sugar, for dusting
- Optional: maple syrup, lemon wedges, or extra ricotta for dolloping
Step-by-Step Instructions
Step 1: Preheat the oven and warm the sheet pan
Place a rimmed 13 x 18-inch (half-sheet) pan in the oven and preheat to 425°F (220°C). Warming the pan helps the batter start puffing the moment it hits the surface, giving you those dramatic, golden edges.
Step 2: Mix the wet ingredients until smooth
In a blender (easiest) or a large bowl, combine the eggs, milk, and ricotta. Blend or whisk until the ricotta is mostly smooth (a few tiny curds are fine and will bake up tender).
Add the granulated sugar, baking powder, salt, lemon zest, lemon juice, and vanilla. Blend or whisk again until fully combined and fragrant.
Step 3: Add flour and butter to make a pourable batter
Add the flour and blend on low speed (or whisk) just until you don’t see dry pockets. Then whisk in the 4 tbsp melted butter.
The batter should be smooth and pourable, similar to heavy cream. If it looks thicker than that, whisk in an additional 1–2 tbsp milk.
Step 4: Rest the batter briefly
Let the batter rest for 5–10 minutes at room temperature. This short rest helps the flour hydrate, which improves tenderness and gives a more even puff in the oven.
Step 5: Butter the hot pan and add the batter
Carefully remove the hot sheet pan from the oven and place it on a heat-safe surface. Add 2 tbsp butter to the pan and swirl until melted and the bottom (and corners) are well coated.
Immediately pour in the batter and tilt the pan gently so it spreads into an even layer.
Step 6: Bake until puffed and golden
Bake at 425°F (220°C) for 18–22 minutes, rotating the pan once at the halfway point if your oven browns unevenly.
It’s ready when the pancake is puffed, the edges are deep golden brown, and the center is set but still softly custardy. (It will deflate a little as it cools; that’s normal.)
Step 7: Finish with berries and sugar, then slice and serve
While the pancake bakes, toss the berries with 1 tbsp granulated sugar and let them sit for 5–10 minutes so they get glossy and juicy.
When the pancake comes out, spoon the berries over the top and dust generously with 2 tbsp powdered sugar. Slice into squares (8–10 portions) and serve warm.
Pro Tips
- Use a rimmed half-sheet pan (13 x 18 inches): it gives you the right thickness for a custardy center and puffed edges. A smaller pan will take longer and may not set evenly.
- Warm the pan in the oven: that immediate sizzle helps the batter lift quickly, similar to a Dutch baby.
- Don’t overmix after adding flour: whisk just until smooth to keep the pancake tender, not chewy.
- Zest first, then juice: it’s much easier to zest whole lemons than juiced halves.
- Add berries after baking: this keeps them vibrant and fresh (and prevents watery streaks in the pancake).
Variations
- Orange-vanilla ricotta: swap lemon zest/juice for 1 orange (zest + 3 tbsp juice) and serve with strawberries.
- Almond berry: replace vanilla with 1/2 tsp almond extract and add 1/4 cup (25 g) sliced almonds on top after baking.
- Warm berry compote topping: simmer 2 cups berries with 2 tbsp sugar and 1 tbsp water for 3–5 minutes until saucy; spoon over slices.
Storage & Make-Ahead
Let leftovers cool, then store tightly covered in the refrigerator for up to 3 days. Reheat on a sheet pan in a 325°F (165°C) oven for 8–12 minutes until warmed through (or microwave individual pieces for 20–40 seconds).
Make-ahead tip: You can mix the batter up to 12 hours ahead and refrigerate it in a covered bowl. Whisk well before baking. For the best puff, let the batter sit at room temperature for 15 minutes before pouring into the hot, buttered pan.
Nutrition (per serving)
Approximate, based on 10 servings: 315 calories, 14 g fat, 36 g carbs, 11 g protein, 14 g sugar, 320 mg sodium.
