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Kicking off spring with this Raspberry Lemon Ricotta Dutch Baby.

Raspberry Lemon Ricotta Dutch Baby | halfbakedharvest.com #brunch #breakfast #easter #summer #recipes

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.

Raspberry Lemon Ricotta Dutch Baby | halfbakedharvest.com #brunch #breakfast #easter #summer #recipes

Raspberry Lemon Ricotta Dutch Baby | halfbakedharvest.com #brunch #breakfast #easter #summer #recipes

Raspberry Lemon Ricotta Dutch Baby | halfbakedharvest.com #brunch #breakfast #easter #summer #recipes

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.

Raspberry Lemon Ricotta Dutch Baby | halfbakedharvest.com #brunch #breakfast #easter #summer #recipes

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.

Raspberry Lemon Ricotta Dutch Baby | halfbakedharvest.com #brunch #breakfast #easter #summer #recipes

Raspberry Lemon Ricotta Dutch Baby

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories Per Serving: 336 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

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.
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Raspberry Lemon Ricotta Dutch Baby | halfbakedharvest.com #brunch #breakfast #easter #summer #recipes

Brunch every day?! Yes.

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Comments

    1. 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! ?

    1. 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! 🙂

  1. 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!

  2. 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!

    1. 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!

  3. 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.

  4. Love your dutch baby recipes! I know what you mean about the weather. I am soo over the snow. Sending warm thoughts your way!