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Lemon-Ricotta Pancake Bake

  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    30 minutes


1 cup Hannaford Whole Milk Ricotta Cheese
3 large eggs
1/2 cup lemon curd, plus more for serving
3/4 cup fresh blueberries
1 (18-oz.) box frozen Hannaford Buttermilk Pancakes, thawed and cut in half
Hannaford Powdered Sugar, for dusting
Lemon-Ricotta Pancake Bake


1. Whisk ricotta, eggs, and lemon curd in a medium bowl until smooth; pour half into a greased deep-dish pie dish. Sprinkle 1/2 cup blueberries over top. Shingle pancakes into dish, overlapping by half. Repeat with a second layer of pancakes and pour remaining ricotta mixture on top. Top with final layer of pancakes and sprinkle with remaining blueberries; cover and refrigerate overnight.
2. Heat oven to 350 degrees. Uncover pie dish and bake until filling is set, about 30 minutes. Dust with confectioners' sugar and serve with more lemon curd on the side.
Source: Hannaford fresh Magazine, December 2018


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 450 kcal (23%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 7 g (35%)
Cholesterol 160 mg (53%)
Sodium 540 mg (23%)
Total Carbohydrates 62 g (21%)
Dietary Fiber 1 g (4%)
Protein 14 g (23%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a