Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta.
Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta. Extra light and airy, this Dutch baby is essentially a giant pancake baked in a skillet. It’s hinted throughout with vanilla and sweet lemon, and topped with a delicious fresh Meyer lemon whipped ricotta. Each and every bite is full of bright citrusy lemon flavor, made just sweet enough with a touch of honey. It is SO GOOD. Enjoy for breakfast or brunch, topped with your favorite fresh fruits, a dusting of powdered sugar, and a drizzle of maple.
We all have fall back recipes, right? I have plenty of them. Though I don’t make them as often as I wish I could, since I’m constantly developing new recipes to share. It doesn’t leave much space for my tried and true favorites. But it’s ok because what I’ve learned I can do is take my tried and true recipes and spin them into something new, fun, and delicious.
Dutch babies are one of my tried and true recipes. I make them so often for lunch and dinner…and occasionally breakfast too. Today’s Dutch baby was first made a few weeks back on my mom’s birthday, January 11th. Dutch Babies have to be one of her all time favorite foods. So I made her a Dutch Baby for lunch at the studio. As I wasn’t going to be able to have dinner with the family that night.
Originally, I wasn’t planning on sharing this recipe. But it turned out so mouth wateringly delicious that my mom insisted that it would be stupid not to share. Since mothers always know best, I listened for once (enter my side eye face) and decided to photograph this pretty, extra puffy, and beyond delicious Dutch Baby to share with you all.
And I am so happy I did. It turned out better than I could have imagined, and my mom is right, it’s SO GOOD.
Sooo point of the story? You can thank my mom for this recipe. And? Listen to your mom!
The greatest thing about Dutch Babies is just how quick and easy they are. Basically, you’re combining butter, eggs, milk, flour, vanilla, and a pinch of salt in a blender. Then bake the batter in a super hot cast iron skillet until golden and very puffy. So very easy, but yet it yields the most delicious oven pancake.
Since I wanted to keep the Dutch Baby on the simpler side, I didn’t mess with the batter much. I only swapped in some whole wheat flour to make this version a tad more on the wholesome side. It’s actually really delicious with the heartier texture of whole wheat flour, and it adds nice flavor as well.
While the Dutch Baby is baking, make the whipped ricotta, which honestly is the real star of this entire recipe. It’s eat with a spoon right out of the bowl good. I really just want to use it to top all sweet breakfast/brunch dishes from here on out.
To make, you do need a food processor, as whipping the ricotta into a smooth cream is key. Using the food processor removes the graininess and creates a silky smooth cream that’s light, airy, and so flavorful. The touch of both Meyer lemon juice and zest is like the icing on the cake. Not needed, but very much welcome, it’s sweet and perfect.
And then of course, no Dutch baby is complete without some fresh fruit, a light dusting of powdered sugar, and yes, a little maple too. If you’re going to really enjoy this, do it the right way, you know?!
PS. the blood oranges and raspberries are giving off Valentine’s Day vibes, I’m very into it.
If you make this Dutch baby be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta
Extra light and airy, kind of like a giant pancake baked in a skillet. It's hinted throughout with vanilla and sweet lemon, and topped with a delicious fresh Meyer lemon whipped ricotta. Each bite is full of bright citrusy lemon flavor, made just sweet enough with a touch of honey.
- 4 tablespoons salted butter
- 4 eggs
- 2/3 cups whole milk
- 2/3 cup white whole wheat or all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- powdered sugar and or maple syrup, for serving
- fresh fruit, for serving
Meyer Lemon Whipped Ricotta
- 2 cups whole milk ricotta cheese
- 1/4 cup heavy whipping cream
- 2 tablespoons honey
- 1 zest and juice of a Meyer or regular lemon
1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.
2. In a blender, combine the eggs, milk, flour, vanilla, salt, 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.
3. Remove the hot skillet from the oven and pour the batter into the skillet. 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.
4. Meanwhile, make the whipped ricotta. In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 2-3 minutes. Add the honey and lemon juice, pulse to combine. Stir in the lemon zest. Taste, adding more honey if needed to sweeten.
5. Remove the Dutch Baby from the oven and top with whipped ricotta, fruit, powdered sugar, and maple syrup. EAT.
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I have never made a pancake like this. Looks delicious! I do love while wheat!
I hope you try it Charlotte! Thank you!
We’re having house guests next weekend and I was planning on doing a Dutch Baby for breakfast one morning and will now include the delicious lemon ricotta to make it extra special. What great timing for me! Thanks for always inspiring me to make great things for my guests and family.
I hope everyone loves them Nan! That is so great!
I’ve never heard of a Dutch Baby, but I am in! If I don’t have a food processor, what might you suggest for whipping the ricotta? ps: your photos are amazing!
HI! Do you have a blender? If so< i recommend using a blender! In not, just whip everything together with a hand whisk and some elbow grease. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you put the skillet in for the 5 minutes WHILE the oven preheats or AFTER it preheats?
Hey Kela! I like to place the skillet in the oven while it preheats! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
SO Glad I signed up for your posts! Always astonishingly Beautiful and always looking forward to your next one.
You are so gifted!
Thank you so much Anna!
I LOVE DUTCH BABIES! Can’t wait to make this! What size skillet do you use? 9 inch?
HI! I lie to use a 10 inch skillet. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
wow, wow, and you made it with whole wheat, wonderful, glad to know it works with this recipe and whipped ricotta, yes! Cut it with lemon too, thank you for this inspired recipe!
Thank you so much Sabrina! I am so glad you loved this recipe!
You continually “whip” up amazing recipes. I love how inspiring your posts are and your photos always motivate me to do better. This Dutch Baby recipe looks “over-the-top” yummy, especially with the lemon ricotta. And now I’m quite hungry because of the photos. BTW happy belated birthday to your mom!
Thank you so much! I am so glad you like this recipe and I hope you try it!
I’m intrigued by this. Can a Dutch baby be savory or is it always sweet?
HI! Yes, there are both sweet and savory Dutch Babies. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Why didn’t you reply to any of the questions?
Hi Kela! I have been super busy lately, but I am getting to all the questions! I am so sorry about that! I hope you understand.
This whipped lemon ricotta is so easy and so good on top! Love it.
Gorgeous! You know I love all things Meyer lemon and this Dutch baby is perfection! 🙂
Yes! I bet you would love this recipe and I hope you try it! Thank you Laura! xTieghan
I had to modify, I had regular whole wheat flour and vanilla flavored, unsweetened almond milk to work with. It came out fabulous. Actually they came out fabulous as I made two batches and split one batch in two small skillets.
I am so glad it turned out amazing for you, Patricia! Thank you! xTieghan
Pardon this longer post, but hopefully it will be worth it :-). I’ve never made a Dutch Baby Pancake before today. For some reason, I woke up this morning and just HAD to make one today. So, I looked up this recipe remembering that you’re the Dutch Baby Queen :-).
Unfortunately, I did not have all the ingredients. It was 8 am and the grocery stories wouldn’t open until 2 hours later (I live in the UK)!! Uggghhh!! I decided to wait…and I didn’t eat even though I was hungry because I didn’t want to ruin my appetite.
Finally went to the grocery store at 10:15 am only to discover that my local grocery store just changed its hours and didn’t open until 11:00 am…double uuuuggghhh!! So, my husband and I decided we’d go to the other grocery store about 15 minutes away. He wanted to go back home and get something to drop off at a friend’s though because the friend’s house was close to the other grocery store….that meant a further delay and I was getting hungrier!
We finally made it to the other grocery store. Should have been a really quick trip in and out, but for the life of me, I couldn’t find the maple syrup, which meant I had to go ask someone where to find it. Finally found it and went to check out only to discover that the spelt flour I had purchased had a whole in the paper…triple ugggghhh!! The teller sent someone to go get another one for me which was gracious, but took aaaages because it’s a Sunday and the stores are packed, blah, blah, blah.
As we were headed back home, I looked at the clock. It was now 11:30 am…I’d been waiting 3 1/2 hours for these Dutch Baby Pancaked and I still had to make them when I got home! I said to myself, “These dang pancakes better be worth it!”….all that to say….
They were TOTALLY worth it!!! It was about 12:15 pm when I finally ate my Dutch Baby pancake…4 hours and 15 minutes later and than I wanted it some aggravation along the way, but they were sooooooo worth the wait!
Thank you for another amazing recipe, Tieghan! Thank you for the hard work you pour into creating your recipes and the beautiful photography that shows them off. I’m a huge fan of yours and am so thankful for yet another wonderful recipe!!
Wow that is so harsh I am so sorry you went through all of that Jeannine!! BUT I am so glad these turned out so amazing for you. That is so great! Thank you! xTieghan
My first attempt was rather thick and didn’t puff up or hollow out in the centre like your did. Any pointers? Heat my cast iron for longer maybe ?
HI Adrianne, the cast iron does need to bot HOT and you shouldn’t open the oven door while cooking. Try keep the pan in the oven for another 2-3 minutes before adding the batter. It’s also important to make sure you are not over mixing the batter as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hey so I made this recipe yesterday and it turned out rather dense and didnt puff up that much, I was wondering if it was because I added a little too much sugar or it was because of me using a teflon pan. I don’t have a cast iron pan so I use teflon pans for everything and I’m wondering if that might have an effect on it and what I could maybe use instead?
So sorry you had issues with the dutch baby. Unfortunately using a cast iron is key….Next time I would make sure the cast iron is HOT before adding the batter and you shouldn’t open the oven door while cooking. Try keep the pan in the oven for 2-3 minutes before adding the batter. It’s also important to make sure you are not over mixing the batter as well. Please let me know if you have any other questions. xTieghan
Just made this, currently eating through my second helping. I’m always a been leery of honey, because I can easily find it overpowering, but with the whipped ricotta, lemon and some raspberry jam (I had no fresh fruit) it was on point! Mm mm mmm! I’m going to make this sometime for brunch when my sister is over.
Thank you so much Katlynn! That is so amazing to hear! xTieghan