Wow them tomorrow morning with our Blueberry-Lemon Ricotta Pancake Bake. They're sure to love the luscious layers of this sweet and fruity pancake bake.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1/2 cup granulated sugar
1 Tbsp. vanilla
zest and juice from 1/2 lemon
12 frozen pancakes (4 inch)
1/2 cup blueberry preserves
2 tsp. powdered sugar
1 cup blueberries
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Let's Make It
Heat oven to 350ºF.
Mix cream cheese and eggs in medium bowl until blended. Add ricotta, granulated sugar, vanilla, lemon zest and 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 preserves. Repeat layers. Cover with remaining pancakes and cream cheese mixture. Place dish on baking sheet.
Bake 45 to 50 min. or until center is set and edges are golden brown.
Sprinkle with powdered sugar; top with blueberries.
Start off your day with this quick-and-delicious main dish. Serve with a seasonal fruit salad to round out the meal.
Prepare using PHILADELPHIA Neufchatel Cheese and POLLY-O Natural Part Skim Ricotta Cheese.
This fun 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 it bakes.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.