Raspberry Lemon Ricotta Dutch Baby.
Kicking off spring with this Raspberry Lemon Ricotta Dutch Baby.
You guys, I know that the calendar says it’s spring and all, but the weather is saying a completely different story. It’s snowing as I type this and I am very, very cold. To be expected, it finally snows here once spring rolls around (because it barely snowed all winter), but to say that I am dreaming of warmer days is an understatement.
Or actually? Maybe just a trip to south Florida…oh how I would LOVE that! Probably not going to happen, but oh well. Spring is here, at least according to the calendar, and Easter is fast approaching. In my mind that means springtime foods, plenty of brunching, and a generous amount of milk chocolate bunnies, and that has me very, very excited.
For whatever reason spring always feels like the shortest season to me. Winter is long, summer feels like a decent amount of time, fall is always a little too short, but spring just feel the shortest of the all. It goes from winter to spring, then spring to summer in a blink of an eye, especially up here in the mountains. Trust me, in a month or so people are going to be talking about watermelon, BBQ’s, and the 4th of July.
OKAY, maybe not in a month, but I think you get my point. Spring rolls into summer so fast, which I’m definitely not complaining about, but I really want to enjoy spring this year, whether that brings rain, snow, or sunshine. My plan is to make the most springy recipes possible and not talk about summer until it really is here. Meaning no earlier than mid June. Not sure if I will stick to that or not, but hey, this is my thought process right now and I’m rolling with it.
Anyway, I wanted to kick the first day of spring off with this dutch baby, because to me it screams both spring and Easter all in one. It’s the perfect Easter breakfast/brunch, light enough for warmer spring days, and easy enough for any day or anytime of the week. Meaning you can make it today, tomorrow, this weekend, and for Easter…maybe even all three? It’s actually a great lunch as well…just ask my mom.
Dutch Babies have to be one of my favorite items to make for spring brunches. For one, they are so easy, just blend everything in a blender, bake for twenty minutes, and DONE. That means zero standing at the stove flipping pancakes and making a giant mess in the process.
Two, Dutch Babies hold a very special place in my heart. If you own my cookbook, you may have read the story about how my Nonnie used to make them for me as a kid when the two of us would take our girls trip to Florida. No one could make a Dutch Baby like my Nonnie, hers were alway the best. Fortunately my Nonnie was able to read an early copy of the book before she passed late this summer. Since then, I’ve found myself making more and more Dutch Babies. I find that whenever I make them, they always bring back the best memories. It’s such a nice way to be reminded of her.
However, I can never seem to make a recipe the same way twice, I played around with Nonnie’s Dutch Baby recipe and developed this very springy version, complete with three of my favorite things right now, raspberries, lemons, and ricotta cheese.
I know it seems like the addition of three simple ingredients wouldn’t make much of a difference, but trust me, they do, and they make this Dutch Baby so DELICIOUS.
Light, airy, sweet, filled with creamy ricotta and tart raspberries. And when topped with a dollop of whipped ricotta and a good drizzle of maple…ah, beyond perfect!
If you are planning Easter brunch, or any spring brunches, this needs to be on the menu. Again, it’s perfect for entertaining, very pretty, and I have yet to meet a single soul who doesn’t like it…it’s a winner.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Raspberry Lemon Ricotta Dutch Baby
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: fruit dutch baby, raspberry and lemon, rasperry dessert
Light, airy, sweet, filled with creamy ricotta and tart raspberries. And when topped with a dollop of whipped ricotta and a good drizzle of maple...beyond perfect!
Ingredients
- 4 tablespoons butter
- 4 large eggs
- 2/3 cup whole milk
- 3/4 cup whole milk ricotta cheese
- 2/3 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- zest of 1 lemon, plus more for serving
- 1/2 cup fresh or frozen raspberries
- 1/2 cup heavy cream
- 1-2 tablespoons powdered sugar
- fresh raspberries and maple syrup, for serving
Instructions
-
1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-12 inch cast iron skillet and place the skillet in the center of the oven.
2. While the skillet is heating, in a blender combine the eggs, milk, 1/4 cup ricotta cheese, flour, vanilla, salt, lemon zest, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Sprinkle the raspberries overtop the batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
3. Meanwhile, in the bowl of a stand mixer (or use a hand held mixer) fitted with the whisk attachment, whip the remaining 1/2 cup ricotta and heavy cream until the the ricotta is smooth and the cream has fluffed, about 5 minutes. Add the powdered sugar, to taste, and whip until combined.
4. Remove the Dutch Baby from the oven and top with ricotta, maple, fresh lemon zest, and fresh raspberries. EAT.
Brunch every day?! Yes.
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That looks amazing!
Thank you Rhonda!
This I’m going to have to try! Thanks, and your photos are wonderful! Those raspberries!
I hope you love this Janelle! Thank you!
What a beautiful tribute to your Nonnie! My mom was in a coma after a stroke, and one day I brought a church cookbook when I visited her, and I read recipes to her. There was one with s short list of ingredients, nut many more listed in the body of the recipe, which made me laugh. because it was a horrible, stressful time, I completely lost it and couldn’t stop laughing. That was when mom started to wake up, and opened her eyes, for about 20 min. She was paralyzed and in a nursing home, but lived 3 1/2 more years.
We always bought Easter candy from Abdallahs, a candy factory a couple if miles from home. When Easter rolled around the next Spring, I was sent to buy candy and asked if I should use my nest judgment and she said no, use bad judgment, we always buy too much candy. So I used bad judgment and bought too much candy.
Hi Nam, that is such a sweet story about your mom. I am so sorry to hear that you lost her, but it seems like you two were close. I hope you love this dutch baby, thank you!
Where is the lemon?
Hi Cindy! Sorry about that, I forgot to add it. I fixed the recipe. I hope you love this!
oh yum, looks really goooood!
Thank you!
I don’t see lemon in the ingredients or mentioned in instructions.
I forgot to add it initially, but I just fixed the recipe! I hope you love this!
I thought the same…Reread the recipe but couldn’t find the lemon, other than some zest on the ricotta topping. Still looks yummy and I bet it taste awesome. May have to make it today !!! Enjoyed watching your brother on the Olympics…felt like I knew the Family !!!
Hi Laurie! Sorry about that, I just fixed the recipe to add the lemon! I hope you love this!
You had me at ‘ricotta’. I just love every recipe that has ricotta in it. I will definitely give this recipe a try.
Also, may I add that your photos are fab!
E // https://www.ohlalatkes.com
Thank you!
This sounds delicious! I made your overnight waffles yesterday and they are great! I’m loving all the lemon. Cabin fever is at an all time high here as well (Maine). It’s 15 degrees and the snow at the bottom of my driveway is over my mailbox. I guess we’ll have to eat allllll the spring flavors! If you are still taking suggestions for things to make, I was hoping for a classic corn chowder or raspberry babka. Thanks!
Oh my! Yes totally need all the Spring food and hopefully the weather changes soon! Thank you Amy!
I can’t find the lemon???
Hi Carley! I forgot to add it, but I just fixed the recipe. I hope you love this!
We have snow over here as well but this beauty makes me forget how freezing it is out there. Thank you for sharing !
Thank you!
Dutch babies are my absolute favorite breakfast (right next to my hubby’s crepes!). We eat them several times a month and never get tired of it. Love to serve with mixed berries, a little agave nectar and a dusting of powdered sugar. Will definitely be trying this one too as I love all of the ingredients!
Yum yum yum! I hope you love this one, Leah! Thank you!
Where is the lemon??
Hi Krissie! I forgot to add it, but I just fixed the recipe! Sorry about that. I hope you love this!
I love the raspberry lemon combination Tieghan! This would be perfect for Easter brunch or Mother’s Day!
Thank you Mary Ann!
It is snowing here in Vienne too, today. I’m so over winter ;-( Sorry to hear about your granny, I’m sure she would have liked your Dutch baby! I remember reading about her in the book.
Thank you Ursula!
Absolutely stunning and gorgeous!
Thank you Alice!
These make me happy 🙂
Thank you Jennifer!
Love your dutch baby recipes! I know what you mean about the weather. I am soo over the snow. Sending warm thoughts your way!
Thank you Natasha!
This Dutch Baby is a delicious way to welcome spring! It’s perfect for Easter brunch too! Such sweet memories you have with your Nonnie. Love it when a recipe has special ties with those we love.
Thank you so much Lindsay!
What a perfect way to kick off Spring!
Thank you Matt!
Total WOW! Would love to have a slice for breakfast right now.
Thank you Maëva!
Looks really gorgeous Tieghan!
Thank you Payton!
We call these German pancakes, but I like Dutch baby even better!
Thanks Jackie!
Mmmm looks so delicious! I make Dutch babies at home often. Peach is my favorite but I’ll be trying your recipe soon!
By the way I just wanted to say that I’ve been following you on Instagram for a long time. I just love your food and photography! I just started my food blog a few days ago and I follow a lot of foodies but I find your page to be one of the most inspiring! So excited about your cookbook too! Happy creating!
Hi Ayla! That is so exciting that you started a blog of your own! I would love to see it if you could send me the name! Also, I am so glad you find my blog inspiring, that is so sweet! Thank you!
My stomach is growling looking at those photos!
Thank you Jennifer!
Prettiest Dutch baby ever, I need this in my life! 🙂
It’s so sweet that these Dutch baby pancakes were inspired by your Nonnie and they look delicious. I love how family recipes get handed down through the generations, but somehow still seem to change slightly. I think these look perfect for spring brunch, maybe even Easter!
Yes! Thank you Aimee!
Would you be able to make this ahead of time for a potluck or does it have to be eaten right away?
HI! This is best eaten right out of the oven. As the pancake sits, it begins to deflate. It will still taste great, but this is best eaten right away. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
hey girl- this looks amazing!
Thank you!
Hi, Tieghan. What a beautiful recipe…I am def sold at ricotta…do you think I can use GF flour?
I have not tested the recipe with gf flour so it is hard to say, but I do think it would work. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
wow looking nice ..i lov eraspberry ,i will try this recipe sure
Thank you! I hope you love it!
Does the skillet have to be cast iron? Could a non-stick skillet work?
It’s best to use a cast iron skillet as it retains the heat best, but if you dont have a cast iron skillet, use what you have! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
This was wonderful! Love a good Dutch baby for an easy brunch dish. Had never made one with ricotta, the center is so custardy and delicious! I didn’t have raspberries, so I used frozen blueberries while baking, then topped with fresh strawberries. Didn’t have heavy cream either so I improvised with sour cream, ricotta, powdered sugar, and lemon juice for the ricotta cream. It was wonderful, and it also bakes up beautifully. Thanks for a great recipe!
Thank you Catherine! I am so glad you enjoyed this dutch baby!
Thanks for the recipe! I made this yesterday and it was wonderful. I was in a bit of a hurry and skipped the whip cream, but will make it next time for sure!
I am so glad you liked this Ana! Thank you!
Thanks for the recipe, I will try to make pie at home, I hope this will work.
I hope it turns out amazing for you, Cara! Thank you!
This sounds delicious! Just one question: is there no sugar in the Dutch baby?
HI! I don’t include sugar in my dutch babies as I also add fruit and maple when topping. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Making this for breakfast treat this morning – thank you!
Woo!! I hope you love it!
Do you think this would work with mascarpone in place of the ricotta? I have leftover mascarpone to use up!
Hi Nicole! I think mascarpone will be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This recipe looks amazing! I don’t have a cast iron skillet. Is there anything else that I can use in it’s place?
HI! You can use a 9×13 inch Pyrex pan. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! Just made this! Pretty, but is there sugar needed? It isn’t sweet at all and I feel like it’s missing sugar….
I don’t like to add sugar to my dutch babies as I always top them with maple and powdered sugar. I also find the berries sweeten this nicely too. If you’d like to add sugar, I recommend 2 tablespoons right into the batter. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this gluten-free (with Cup4Cup) in a regular old skillet, and it came out very well. I had to turn my boyfriend’s oven down (but it’s very unpredictable and could’ve been running hotter than 450) because it burned the butter in a few minutes as it was heating up. It was a great, thankfully not particularly sweet breakfast. I will definitely make it again!
Thank you so much Allie! I am so glad you liked this recipe!
What size cast iron skillet do you use? Thanks!
I like to use a 10 inch cast iron skillet. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
So far I’ve made this recipe 3 times now and have absolutely fell in love! The Dutch baby I grew up eating was more puffy and custardish in the middle.
Am I doing something wrong? I haven’t been opening the oven at all? and I’m clueless to what may be going wrong.
I still love it and my husband thinks it’s a dessert (win!), but my perfectionist nature is getting the best of me ? just wanted to see if you might have an idea! Thanks ?
HI! It’s so hard so know what might be happening since I am not there, but try reducing the ricotta to about 2 tablespoons. Sometimes it can deflate the dutch baby. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
It’s very hard to say without being there, but try reducing the ricotta to 2 tablespoons. that will help keep the dutch baby puffy. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
I’ve made this recipe at least 6 times now in the past month. My husband still thinks that it’s a dessert!
It’s been delicious, but hasn’t been poofing. I guess it’s my perfectionist nature that makes me curious, but do you have any guesses why? I haven’t been opening the oven… so I’m totally clueless!
Thanks <3
HI! I am thrilled you love this so much! I recommend reducing the ricotta to 1/4-1/3 cup. Sometimes the ricotta can weigh down the dutch baby and cause it to not puff. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
So sorry for posting the same comment twice! Oops. Thanks for the response, I’ll give that a shot next time!
I made this last month for our Easter breakfast and it was delicious! I don’t have a cast iron skillet 🙁 so I used my 10 inch stainless steel skillet and it worked just fine.
I am so glad this turned out amazing for you Michelle! Thank you!
Have you ever tried a Dutch baby with either coconut or almond flour?
Hi Kiki! I have not yet, but I am thinking of experimenting with it!
We have made this and it is very good. Can you double the recipe?
HI! YOu can double the recipe, but divide the batter between 2 skillets. Please let me know if you have any other questions. SO glad you love this recipe. Thanks so much! xTieghan
Made this for breakfast today and loved it!! The ricotta made it creamy and the lemon zest to raspberry ratio was perfect!
Yes!! I am so glad this turned out so well for you, Jessica! Thank you! xTieghan
Delicious and easy to make!
Thanks so much Stephanie! xTieghan
This is my favorite Dutch baby recipe! It’s soooo good! Thank you so much for sharing it with us.
Hey Rachel,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
I think it’s really delicious