just better.® Recipe of the Week: Lemon Ricotta Sheet Pan Pancakes with Blueberry Compote

Celebrate National Pancake Month with just better.®!

Pancakes are a breakfast classic, and what better way to celebrate National Pancake Month than with a roundup of our best fiber-rich pancake recipes? Over the years, we’ve created everything from matcha-infused pancakes to classic blueberry stacks, all with a gut-healthy twist.

This year, we’re introducing a brand-new take on pancakes—a Lemon Ricotta Sheet Pan Pancake with Blueberry Compote that’s simple to make, powered by prebiotic fiber, and perfect for meal prep. 

The Best of just better.® Pancakes: A Look Back

If you’ve been with us for a while, you know we take our pancakes seriously! Here’s a look back at some of our favorite fiber-rich pancake creations:

Fiber-Rich Matcha Pancakes: A bright, earthy take on breakfast—with antioxidants.

Heart-Healthy Pancakes: Light, fluffy, and designed with heart health in mind.

Buckwheat Pancakes: Naturally gluten-free and fiber-packed for steady energy.

Fiber-Rich Blueberry Pancakes: A classic favorite with a gut-friendly boost.

And now, it’s time to add a brand-new recipe to the list! 

Lemon Ricotta Sheet Pan Pancakes with Blueberry Compote

Fluffy and vibrant, our fiber-rich Lemon Ricotta Sheet Pan Pancakes make breakfast simple and satisfying. No flipping, no standing over the stove—just mix, pour, bake, and enjoy! 

The bright citrus flavor pairs perfectly with creamy ricotta and a naturally sweet blueberry compote. Plus, with just better.® prebiotic fiber in both the batter and the topping, these pancakes deliver flavor and gut-friendly benefits in every bite.

Ingredient Highlights

Lemon: Fresh lemon juice and zest add brightness while balancing flavors without excess sugar.

Ricotta Cheese: Light, creamy, and protein-rich, ricotta adds moisture while giving these pancakes a boost of satisfying, long-lasting energy.

Oat Flour: A fiber-filled alternative to refined flours, oat flour helps support digestion, stabilize blood sugar, and create a tender, fluffy pancake texture.

Blueberries: Naturally sweet and bursting with antioxidants, blueberries are rich in polyphenols that promote gut health and reduce oxidative stress.

just better.® prebiotic fiber: 100% dissolvable and taste-free, this fiber effortlessly blends into the pancakes and compote, supporting digestion, blood sugar balance, and a thriving gut microbiome. 

Now, Let’s Get Baking!

With these nourishing ingredients, you’re just a few steps away from a delicious, high-fiber breakfast. This one-pan recipe makes mornings effortless—simply mix, pour, bake, and enjoy! Top it off with a naturally sweet, fiber-infused blueberry compote for the perfect balance of flavor and gut-healthy goodness. 

Ingredients

For the Pancakes:

2 cups oat flour 

1/4 cup just better.® prebiotic fiber

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of 1 lemon

1 cup ricotta cheese

2 large eggs

1/4 cup honey or allulose

1 teaspoon vanilla extract

3/4 cup milk (or dairy-free alternative)

2 Tablespoons lemon juice 

For the Blueberry Compote: 

2 cups fresh or frozen blueberries

1/4 cup just better.® prebiotic fiber

1 Tablespoon lemon juice

1-2 Tablespoons honey or allulose

1/2 teaspoon vanilla extract

1 teaspoon arrowroot powder (or ground chia seeds)

Instructions 

For the Pancakes: 

Preheat the oven to 350°F and grease or line a 9x13-inch baking dish with parchment paper.

In a large bowl, whisk together the oat flour, just better.® prebiotic fiber, baking powder, baking soda, salt, and lemon zest.

In a separate bowl, mix the ricotta, eggs, honey (or allulose), vanilla, milk, and lemon juice until smooth.

Combine the wet ingredients with the dry, stirring until just incorporated.

Pour the batter into the prepared pan, spreading evenly.

Bake for 20-25 minutes or until the center is set and the edges are lightly golden.

Let cool slightly before slicing into squares. 

For the Blueberry Compote:

In a small saucepan over medium heat, combine the blueberries, just better.® prebiotic fiber, lemon juice, and honey (or allulose).

Simmer for 5-7 minutes, stirring occasionally, until the berries start to break down.

To thicken: Stir in 1 teaspoon arrowroot powder mixed with one tablespoon water (a slurry) OR 1 teaspoon ground chia seeds and cook for 1-2 more minutes until the compote thickens.

Remove from heat and stir in the vanilla extract.

Let cool slightly before serving over the pancakes. 

Best Pan for Sheet Pan Pancakes: Metal vs. Glass

The type of baking dish you use can affect the texture and bake time of your pancakes.

Metal Baking Pan (Recommended): Heats up quickly and promotes even browning, giving the pancakes a light golden crust and a fluffy texture. Bake time: 20-25 minutes.

Glass Baking Dish: Takes longer to heat but retains warmth well. Pancakes may bake more slowly and evenly but will have less browning on the edges. If using glass, increase the bake time by about 5 minutes and check for doneness at 25-30 minutes.

JBB Pro Tip: If you want a crispier edge, go with metal. If you prefer a softer, more evenly baked pancake, glass can work—just adjust the bake time! 🧑🏾‍🍳

Why You’ll Love This Recipe

✔ No flipping required. Just bake, slice, and serve!

✔ Protein-rich & gut-friendly. Ricotta + just better.® fiber for a nourishing breakfast.

✔ Perfect for meal prep. Make it ahead and enjoy all week.

✔ Naturally sweetened. A touch of honey or allulose keeps flavors balanced.

✔ Paired with a fiber-rich compote. Because every meal is a chance to support your healthy lifestyle. 

National Pancake Month is the perfect time to try something new! Whether you’re a classic blueberry pancake fan or ready to mix it up with lemon ricotta, there’s a fiber-rich pancake recipe for everyone.

Enjoy your pancakes, and don’t forget to add just better.® prebiotic fiber for an effortless gut-healthy upgrade! 💚 Happy National Pancake Month! 🥞