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  1. Blueberry-Lemon Ricotta Pancake Bake

Blueberry-Lemon Ricotta Pancake Bake

01:05:00 8 servings, 1/8 recipe each
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8 servings, 1/8 recipe each

This brunch bake is perfect for entertaining. Pancakes are layered with a creamy filling, blueberry jam and fresh berries. Served with a side of maple syrup, this Blueberry-Lemon Ricotta Pancake Bake is delicious!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix cream cheese spread and eggs in medium bowl until blended. Add ricotta, granulated sugar, vanilla, lemon zest and lemon juice; mix well.
  • Place 4 pancakes in single layer on bottom of 8-inch square baking dish sprayed with cooking spray; top with layers of 1/3 of the cream cheese mixture and 1/4 cup jam. Repeat layers. Cover with remaining pancakes and cream cheese mixture. Place dish on baking sheet.
  • Bake 45 to 50 min. or until centre is set and edges are golden brown.
  • Sprinkle with icing sugar; top with blueberries.

Serving Suggestion

Serve topped with maple syrup.

Make Ahead

This delicious recipe can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed.


The baking dish is baked on top of the baking sheet so the baking sheet will catch any juices that might bubble over the side of the baking dish as the dessert bakes.

Size Wise

Start off your day with this quick-and-delicious main dish. Serve with a seasonal fruit salad to round out the meal.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 420
% Daily Value
Total fat 16g
Saturated fat 8g
Cholesterol 90mg
Sodium 450mg
Carbohydrate 54g
Dietary fibre 1g
Sugars 36g
Protein 14g
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 25 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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