Food Recipes Lemon Poppyseed Sheet Pan Pancakes to Make This Weekend 5.0 (1) 1 Review This giant pancake feeds a crowd and takes just 30 minutes. By Nicole Hopper Published on August 23, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen Prep Time: 30 mins Total Time: 30 mins Servings: 6 If you’ve got lots of hungry mouths to feed, this lemon poppyseed sheet pan pancake recipe is the answer to more chill time and less time standing over a skillet flipping flapjacks. The pancake squares are lemony and super tender thanks to the addition of ricotta cheese, while poppy seeds are sprinkled throughout. A homemade blueberry sauce bubbles effortlessly on the stovetop while the pancake is in the oven, but feel free to serve the pancakes with store-bought blueberry compote to shave off even more time. Don’t overwhisk when mixing the batter, as this prevents the pancake from rising to perfection. Some lumps are okay. What you’re trying to avoid are dry clumps or streaks of flour. Ingredients Cooking spray 2 cups (240 g) all-purpose flour 1/4 cup poppy seeds 1 Tbsp. baking powder 3/4 tsp. kosher salt 1/2 tsp. baking soda 4 large eggs 1 1/4 cups whole milk 1/4 cup (50 g) granulated sugar 3 Tbsp. lemon zest plus 1/4 cup and 2 tsp. fresh juice (from 4 lemons), divided 1 tsp. pure vanilla extract 8 oz. whole-milk ricotta cheese 1/4 cup pure maple syrup 3 cups (about 1 lb.) fresh or frozen blueberries, divided Directions Preheat oven to 400°F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment paper. Whisk flour, poppy seeds, baking powder, salt, and baking soda in a medium bowl. Whisk eggs, milk, sugar, lemon zest, 1/4 cup lemon juice, vanilla, and cheese in a large bowl. Add flour mixture to egg mixture; stir until no visible flour streaks remain (mixture should be slightly lumpy). Pour into prepared baking sheet and smooth into an even layer. Bake until a wooden pick inserted in center comes out clean, 10 to 12 minutes. Increase oven temperature to broil; broil until top is golden, 1 to 3 minutes. Meanwhile, heat maple syrup, remaining 2 teaspoons lemon juice, and 2 cups blueberries in a medium saucepan over medium. Cook, stirring often, until blueberries burst and mixture is syrupy, 8 to 10 minutes. Remove from heat; stir in remaining 1 cup blueberries (thawed if frozen). Slice pancake into squares. Serve with blueberry syrup spooned over top. Make-Ahead: Refrigerate untopped slices for up to 5 days, or freeze for up to 2 months. Reheat in the microwave or toaster oven. Refrigerate blueberry syrup for up to 1 week. Rate It Print