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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.
The inspiration.
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:Â
Homemade Cinnamon Toast Crunch
Baked Blackberry Ricotta French Toast
Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream
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
Servings: 6
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.
Ingredients
- 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
Instructions
- 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!
This is so delicious. I made two for Easter brunch and they were a hit. The ricotta cream takes it over the top.
Even the leftovers are amazing!
Hey Terri,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan
Our new Years morning breakfast – perfect way to celebrate the beginning of a new year. Was so easy and directions detailed enough.
Absolutely the best calories I’ve had for breakfast in a long time. Made as directed, ( except added some blueberries as my strawberries were not very ripe,) added ½ of a ripe banana upon serving. The ricotta cream was a great topper.
Hey Nancy,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
I noticed the recipe serves two. Can I double it?
Hey Jamie,
Yes you sure can, but I would only bake half at a time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I make Dutch Babies often. Using your basic recipe I have made them with apples and coming from peach country I use peaches in season. The strawberries / lemon make for a nice spring version. I’ve added some pecans at times also.
Hi Mark,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
Love love love this and am a dutch baby newbie/convert. Two questions:
1. Does the size of the skillet matter? (I have 10 inch)
2. Would it be okay/good to use butter milk?
Thank you. Your are my favorite food blogger or chef or whatever it is called. I don’t much bother with anyone else anymore.
Hey V,
A 10 inch skillet is great to use and you can use butter milk! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Tieghan- I’m a little confused, you reference some of the lemon sugar but I only see lemon zest on the ingredients list. Is it supposed to be juice of 1 lemon + zest + sugar?
Thanks!
Hey Sam,
The lemon sugar is made in step 2:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Turned out amazing. Kept the lemon sugar, berries, and cream on the side to get the boys to eat it, but the adults put it all together… delicious for all!
I am so happy you all loved this recipe, Nicole! Thank you so much for trying it! xTieghan
I made this for brunch and it was delicious! I’m pregnant and have been craving Dutch babies so it was a real treat to make one at home! I love the addition of the strawberries and the recipe was so easy, in my oven it took 20 minutes to finish baking but I will for sure be making this again! Thanks 🙂
Love that you tried this one! I hope your pregnancy is going amazing, Sam! Congrats! xTieghan
I have two questions. One the butter, do you add two tablespoons to the skillet since two were added to the batter? Second the ricotta cream is it supposed to be whipped cream consistency? Mine was liquid after going through the blender
Hey Meghan,
Yes for the butter, 2 tablespoons to the skillet and 2 tablespoons to the batter. It should be a little softer than a whipped cream topping. Did you adjust the recipe at all? Please let me know if this helps! xTieghan
Hi. How much butter do we add to the skillet? I see butter for the batter, but not sure how much to add to the pan. 🙂
Hey Michelle,
You are going to use 2 tablespoons of the butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Just made this but my dutch baby did not fluff up the sides, it stayed a flat pancake. I followed the recipe perfect, did I miss something? Thanks!!
Hey Molly,
So sorry you had issues with the dutch baby. It is key to leave the oven closed the entire time, so if you opened it even for a second this would result in a flat dutch baby. I hope this helps for next time!! xTieghan
I have always admired your recipes, however I have never made one as I live in New Zealand and our measurements here are a bit different. Do you have any tips to convert your recipes to our measurements? Looks delicious xx
Hi Ellen! I would suggest using an online calculator or converter to do this. I hope this works! Please let me know if I can help you! xTieghan
Delicious! I love the texture and taste of summer. I will definitely be making this again! Thank you!
Thank you so much Deborah! I am so glad this turned out so well for you! xTieghan
Thanks so much for sharing this delicious recipe, just made this for food tech yr 9 & my teacher loved this as well! Its so cold here at the moment in aussie so just the perfect thing to warm up. Thanks again:)
Wow yes! I am really glad this turned out so well, Danelle! Thank you! xTieghan
I made this strawberry lemon dutch baby and it is to die for! DELICIOUS! Next time guests are here it is a MUST!!!!
Thank you so much Jane!! I am so glad you enjoyed this one! xTieghan
I was so impressed with how this turned out. So puffy and the lemon zest was delicious. I don’t usually keep whole milk on hand, just happened to have some leftover from another recipe. Have you tried other milks? (Eg almond milk, skim milk, coconut milk)?
Hey Sara,
I am so glad you enjoyed this recipe, you can absolutely use another milk in place of the whole milk. Please let me know if you have any other questions! xTieghan