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–+ servings
Lemon Ricotta Pancake Bake (Oven Method)

Lemon Ricotta Pancake Bake

This Lemon Ricotta Pancake Bake is a delightful combination of fluffy pancakes and zesty lemon, perfect for brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup All-purpose flour
  • 2 tablespoons Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Ricotta cheese
  • 1 cup Milk
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon zest
  • 1/4 cup Fresh lemon juice
  • 1 cup Powdered sugar for dusting
  • 1 cup Fresh berries optional

Equipment

  • Mixing bowls
  • whisk
  • Baking dish
  • Oven

Method
 

  1. Preheat the oven as directed for the pancake bake.
    Lemon Ricotta Pancake Bake (Oven Method)
  2. In a mixing bowl, combine all-purpose flour, sugar, baking powder, and salt.
    Lemon Ricotta Pancake Bake (Oven Method)
  3. In another bowl, mix ricotta cheese, milk, eggs, vanilla extract, lemon zest, and fresh lemon juice until smooth.
    Lemon Ricotta Pancake Bake (Oven Method)
  4. Combine the wet ingredients with the dry ingredients until just blended.
    Lemon Ricotta Pancake Bake (Oven Method)
  5. Pour the batter into a greased baking dish.
    Lemon Ricotta Pancake Bake (Oven Method)
  6. Bake in the oven until golden brown.
    Lemon Ricotta Pancake Bake (Oven Method)
  7. Allow to cool slightly, then dust with powdered sugar and top with fresh berries if desired.
    Lemon Ricotta Pancake Bake (Oven Method)

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10g

Notes

Feel free to customize with different citrus fruits or add chocolate chips for variety.

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