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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.
Raspberry Lemon Ricotta Dutch Baby
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
- 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.
So sorry for posting the same comment twice! Oops. Thanks for the response, I’ll give that a shot next time!
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 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! 🙂
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! 🙂
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!
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! 🙂
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! 🙂
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! 🙂
Making this for breakfast treat this morning – thank you!
Woo!! I hope you love it!
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! 🙂
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!
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!
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!
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! ?
wow looking nice ..i lov eraspberry ,i will try this recipe sure
Thank you! I hope you love it!