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Sheet-Pan Ricotta Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
Enjoy fluffy ricotta pancakes with sweet pears, baked on a sheet pan for easy serving and minimal cleanup.

Ingredients

Fruits

  • 4 pieces Bartlett pears (about 2 lb., coarsely chopped)
  • 0.25 cup unsweetened apple cider
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. honey
  • 0.75 tsp. ground cinnamon
  • 0.25 tsp. kosher salt

Pan preparation

  • Butter or nonstick vegetable oil spray (for pan)
  • 1 cup old-fashioned oats
  • 1.5 cups unsweetened apple cider
  • 2.5 cups all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 4 large eggs
  • 2.5 cups whole-milk ricotta
  • 0.25 cup honey
  • 1 Tbsp. finely grated lemon zest

Optional toppings

  • to taste Powdered sugar ((optional, for serving))

Instructions 

  • Preheat oven to 375°F (190°C). Grease a sheet pan with butter or spray.
  • Mix oats, flour, baking powder, baking soda, and salt in a bowl.
  • In another bowl, combine ricotta, eggs, apple cider, lemon juice, honey, and lemon zest.
  • Fold wet ingredients into dry until just combined. Spread batter on prepared sheet pan.
  • Bake for 20 minutes until golden. Serve with powdered sugar if desired.

Notes

Use ripe pears for best flavor and consider adding fresh fruit toppings.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Pancakes