This easy Lemon Strawberry Dutch Baby with Ricotta Cream is the perfect extra light and airy summer treat. A Dutch baby is essentially a giant pancake, or maybe popover is a better description, that’s baked in a skillet. It’s hinted throughout with vanilla and sweet lemon and topped with delicious lemon macerated strawberries and ricotta cream. Each and every bite is full of bright summer flavor…it is SO GOOD! Enjoy for breakfast or brunch, topped with a light pat of butter, a dusting of lemon sugar, and a drizzle of maple syrup…mouth-watering.
Around here, we all love a Dutch baby style pancake (often referred to as a German pancake). I grew up with my Nonnie (my mom’s mom) making them for me every summer when we’d travel to Florida together…just the two us. Nonnie and I used to take a girl’s trip down to their Jupiter, Florida home every single summer from the time I was in fourth grade up until my family moved to Colorado full time in the eighth grade. Those summer trips to Florida with my Nonnie were my favorite. I often think back on those memories, especially at this time of year (we’d usually go in July). I miss those trips greatly.
Our trips were filled with shopping, lunches and dinners out (my grandma loved eating out more than anyone I know), time in the sun, and all kinds of other fun things. These trips were the highlight of my summer growing up. One of the things I think I looked forward to most on our trips were Nonnie’s homemade Dutch babies.
They had extra butter, whipped cream (from the can), syrup (Aunt Jemima was Nonnie’s go-to), and berries on top. She did them up for me, and oh my gosh, I remember every bite being so delicious.
There was nothing better than waking up to one of her Dutch babies.
Since my Nonnie’s passing a few summers ago, I find myself wanting to make summery Dutch babies year after year, just to be reminded of her. Enter today’s lemon strawberry Dutch Baby.
Last week I had the strong desire to just bake something I knew I would love and I knew I could succeed at. I needed some “feel good” style food, and of course, a Dutch baby was my top choice. I ran the idea by my mom, who’s even more obsessed with Dutch babies than myself.
As I suspected she would, she highly encouraged the idea.
If you’re unfamiliar, a Dutch baby is essentially one giant puffy pancake baked in the oven. Some might say it’s more like a popover. But whatever you’d like to call it, it’s the easiest to make, and also the most delicious. And rewarding…something about pulling that puffy pancake out of the oven feels so exciting. They’re just fun.
Question: some call them Dutch babies, while others call them German pancakes. I’ve also seen them called American popovers. What’s your preference? I’m a Dutch baby girl through and through.
Here are the very easy steps to the perfect Dutch Baby.
The greatest thing about a Dutch Baby is just how quick and easy it is. Basically, you’re whipping together butter, eggs, milk, flour, vanilla, and a pinch of salt into a batter. Then top with sliced strawberries and bake 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. My only additions were some nutty browned butter, sweet strawberries, and lemon sugar on top.
Normally, I wouldn’t add anything to a classic Dutch baby. But I’ve decided that browned butter and berries help to make the Dutch baby just that much better. The key to an incredible Dutch baby is to bake it up in a super hot oven. So brown the butter in an oven-safe skillet, then add the batter, top with berries, and a light sprinkle of lemon sugar (just lemon plus sugar), and bake. This takes only a few minutes to bake up, so the wait is not long.
While the Dutch Baby is baking…
Whip the ricotta into cream. I stole this idea from my recent raspberry brioche rolls.
Making the cream is very simple. Take ricotta cheese and whip it in the food processor until creamy, then add powdered sugar and a splash of vanilla.
Simple, simple…and it’s the creamiest.
Using the food processor removes the graininess and creates a silky smooth cream that’s light, airy, and so flavorful. The touch of vanilla is that extra special touch. It’s not necessary, but very much welcome, it’s sweet and perfect. If you don’t have a food processor, I’d just make some fresh whipped cream infused with vanilla.
And now you wait for the Dutch baby to finish baking. As the Dutch baby bakes, the kitchen will fill with the sweet smells of summer…buttery strawberries, and hints of lemon.
Just before the Dutch baby comes out of the oven, toss those remaining berries in with the leftover lemon sugar and let them sit a bit to release some juices.
Next, pull the Dutch baby out of the oven. Top with those macerated lemon strawberries and some ricotta cream. Oh, and maybe add an extra pat of salted butter too. YUM! Hey, if you really want to enjoy this, you might as well do it up the right way, you know?!
And that’s it. Simple but so GOOD.
And lastly, while Dutch babies are great for breakfast and brunch, they make an even better breakfast-for-dinner type of meal. Just something to think about as you plan your Tuesday dinner.
Looking for other summer breakfast recipes? Here are a few ideas:
Lastly, if you make this lemon strawberry 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 tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Strawberry Dutch Baby with Ricotta Cream
Calories Per Serving: 347 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/4 cup granulated sugar
- Zest of 1 lemon
- 4 tablespoons salted butter, at room temperature
- 4 large eggs, at room temperature
- 2/3 cups whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, sliced
- 8 ounces whole milk ricotta cheese
- 1/4-1/2 cup powdered sugar, using to your taste
- 2 teaspoons vanilla extract
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- 1. Preheat the oven to 450 degrees F.2. In a bowl, combine the sugar and lemon. Toss 1 1/2 cups sliced strawberries with 2 tablespoons of the lemon sugar. Set aside. 2. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about 1 minute. Make sure no large clumps of flour remain. 3. Melt the butter in a 10-12 inch cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Pour the batter into the hot skillet. Arrange 4-5 sliced strawberries over the batter, then sprinkle with 1-2 tablespoons lemon sugar. Place the skillet in the center of the oven and bake for 15 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 dutch baby.4. Meanwhile, make the cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and vanilla, pulse to combine. The cream can be kept in the fridge for up to 3 days. 6. Serve the dutch baby with additional lemon sugar, berries, and cream. Enjoy!