Fluffy Raspberry Lemon Ricotta Baked Pancake
This fluffy and tender pancake, made with creamy ricotta and fresh lemon, is baked in the oven, not on a stovetop, and then cut into squares for serving.
recipe series
Fluffy Raspberry Lemon Ricotta Baked Pancake
This fluffy and tender pancake can be baked in an oven rather than on a stovetop
Fluffy Raspberry Lemon Ricotta Baked Pancake
Looking for an easy and crowd-pleasing breakfast? We’ve got you covered with this easy oven-baked pancake made with creamy ricotta and fresh lemon juice and zest. The batter is poured into a baking dish, studded with raspberries, then baked in a 13×9 inch dish. The result is a super fluffy and tender pancake. Cut into squares, and serve!
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Yield: 12 pancake squares
Ingredients
- 2 cups all-purpose flour
- ¼ cup plus 2 teaspoons sugar
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 ½ cups ricotta cheese
- 1 ½ cups milk
- ¼ cup butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- Juice of one lemon
- 1 cup raspberries (fresh or frozen)
Directions
- Preheat oven to 375 degrees.
- Grease a 9×13 inch baking dish. Set aside.
- In a large bowl, whisk together flour, ¼ cup sugar, baking powder, baking soda, and salt.
- Make a well in the center of the flour mixture and add the egg, ricotta, milk, butter, vanilla extract, lemon zest, and lemon juice. Mix into dry ingredients until the batter is smooth and few lumps are left. The batter will be somewhat thick.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle the raspberries around the top, then lightly press them into the batter. Sprinkle the batter with remaining 2 teaspoons of sugar.
- Bake for about 25–30 minutes, or until the top is slightly browned and the center is cooked through.
Notes
Tip: Check that the batter is fully cooked by sticking a toothpick into the center of the pancake. If the toothpick comes out clean, it’s done.
Feel free to substitute the raspberries for your favorite berry.
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