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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.

overhead photo of Lemon Strawberry Dutch Baby with Ricotta Cream

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.

overhead photo of Lemon Strawberries before adding to the dutch baby

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.

side angle view of Lemon Strawberry Dutch Baby with Ricotta Cream

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.

overhead close up photo of Lemon Strawberry Dutch Baby with Ricotta Cream

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.

overhead photo of Lemon Strawberry Dutch Baby with Ricotta Cream on serving plate

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.

overhead close up photo of Lemon Strawberry Dutch Baby with Ricotta Cream

Looking for other summer breakfast recipes? Here are a few ideas: 

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 368 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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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!

overhead horizontal photo of Lemon Strawberry Dutch Baby with Ricotta Cream

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Comments

  1. I feel silly, but the strawberries confuse me in the instructions. So we start with 2 cups of sliced strawberries, 1 1/2 cups are tossed with some of the lemon sugar (meaning 1/2 cup is non-sugared). So the step that says “Arrange 4-5 sliced strawberries over the batter”…is that a few slices of the sugared strawberries? The non-sugared strawberries? Is it 4-5 strawberries-worth of slices? Just that remaining half a cup that wasn’t sugared?

    It ended up being a moot point because I was so antsy to get the sizzling batter into the oven that I forgot to add ANY strawberries pre-baking (oops!). It still was delicious just having them as a topping, but I’m curious as to how it was intended to be done!

    1. Hey Callie,
      Sorry for any confusion, you are going to use the sugar coated strawberries in the dutch baby and then top with any leftover strawberries once done baking. If you ever have any confusion on a recipe I would suggest going back through the blog post, I talk the recipe through step by step:) I hope this helps for next time! xTieghan

      1. Hi Tieghan!
        I have the same question as Callie and after reading your full blog post a few times I’m still unclear. This is what I gather:
        -Before baking the Dutch baby, we mix 1.5 cups of sliced strawberries with the lemon sugar. We then add 4-5 strawberries-worth of these sugared-strawberries to the Dutch baby before baking?
        -Then, per the blog post, when Dutch baby is baking, toss the remaining 1/2 cup of strawberries with lemon sugar. Use these plus any remaining strawberries from the original 1.5 cups to top the cooked Dutch baby?

        Is this correct? Thank you!

        1. Hey Stephanie!

          You don’t need to toss the 4-5 strawberries you are adding to the dutch baby with lemon sugar. Those can just be left plain. The strawberries that go on top of the dutch baby should be tossed with lemon sugar. Does that help you?

          Hope you love this recipe! xxTieghan

      2. Yes, I read through the blog post about 5 times trying to figure it out myself, but all the blog post says about the strawberries is “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,” and then later, “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.”

        So it was still very unclear how many berries went on in before baking, and which portion were the “remaining berries.” So now reading your additional response to Stephanie, it’s 1/2 c unsugared strawberries before baking, and then 1 1/2 cups sugared berries to top it when it comes out of the oven? (the “4-5 sliced strawberries” bit of the instruction is still confusing since by that point, a person just has a bowl of 2 cups sliced strawberries anyway).

        Anyway, thanks for your clarification now! I’ll try to remember next time I make it.

  2. 5 stars
    Followed the recipe exactly and it came out PERFECTLY! So delicious. Whipped ricotta is heavenly and so easy to make! Don’t skip it. I was always so intimidated to try things that seemed “fancy” until I found your IG & blog! I never would have attempted this recipe before I found you and I’d have majorly missed out

    1. Hey Kayla,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

    1. Hey Monique,
      That should work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    This was excellent. I didn’t change a thing. Thank you for a delicious Sunday morning brunch idea.

    1. Hey there,
      Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

  4. I just wanted to add to the list of names it has, its also what we call in the uk a Yorkshire pudding. We usually put sausages in though and bake it for a dinner, maybe this could inspire an awesome twist on toad in the hole? 😊

  5. 5 stars
    Thank you for the recipe❤️❤️❤️Just baked it and it’s incredible tasty 🥰🥰🥰😍😍😍 hug you 🤗

    1. Hey Julia,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  6. 5 stars
    So simple and 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!

    1. Hey Terri,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  7. 5 stars
    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!

    1. Hey Terri,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  8. 5 stars
    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.

    1. Hey Nancy,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan

    1. 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

  9. 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.

    1. 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

  10. 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!

    1. 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

  11. 5 stars
    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!

  12. 5 stars
    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 🙂

  13. 4 stars
    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

    1. 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

  14. 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. 🙂

    1. 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

  15. 4 stars
    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!!

    1. 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

  16. 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

    1. 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

  17. 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:)

  18. 5 stars
    I made this strawberry lemon dutch baby and it is to die for! DELICIOUS! Next time guests are here it is a MUST!!!!

  19. 5 stars
    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)?

    1. 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

  20. 4 stars
    Delicious! But this recipe was actually a bit confusing. First step is to mix lemon sugar with the strawberries… I guess those are the strawberries to serve alongside as they never make it into the dutch baby? Needs a bit of clarity, that’s all!

    1. Hey Stephanie,
      Thanks for trying the recipe! Sorry for the confusion, when I state “set aside” I hope that clears things up! xTieghan

  21. I happened to have all of the necessary ingredients so I thought I’d attempt this. It came out amazing!!!! So easy peasy with a little lemon squeezy!

  22. I made it for my kids (2 & 4) today & my oldest couldn’t stop complimenting it – I couldn’t stop eating it – it really is that great! My only disappointment was that it de puffed even though I waited the 15 minutes & let it brown. Would baking it longer keep it puffed or is it destined to de puff a bit once out of the oven?

    1. Hey Karla,
      Thanks so much for trying the recipe! Unfortunately it does deflate after it has been sitting out of the oven for awhile. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  23. Can I use frozen strawberries?? I have a ton on hand? Or do you recommend another recipe I can use them?

    1. Hey Lisa,
      For this recipe I would use whipped cream in place of the ricotta. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. I am just sitting down to have another piece of this. Omg. It’s so good! I am a Dutch baby newbie but oh my goodness, I’ll definitely be making this again! It was so easy to make but it tastes like I spent hours making it. And the wow factor when it comes out of the oven is definitely a WOW! I had one question though: the recipe calls for 4 tbsp of butter. The batter consists of 2 tbsp melted butter so do you brown the remaining 2 tbsp? I really wasn’t sure so I added the 2 tbsp to the batter but used 4 tbsp to brown. I figured if I was wrong, having more butter than less wouldn’t be the worst thing in the world! Lol! I just wasn’t clear if the 4 tbsp listed in the ingredients was meant to be divided. Regardless, this turned out AMAZING! Thank you for another awesome recipe Tieghan!

    1. Wow I am so happy to hear that Caroline!! Thank you so much for trying this one! I hope you continue to love all of the other recipes you try of mine! xTieghan

  25. 5 stars
    My husband was very impressed. DELICIOUS and it looks like a professional made it! I definitely will be making this again.

  26. 5 stars
    I usually make your peach dutch baby so I was very excited to try this one since I had ricotta and strawberries on hand. It was SO GOOD! The lemon sugar with the strawberries and that ricotta cream…wow!! Definitely making this one again. Just make sure you wake up earlier so your ingredients are at room temperature.

  27. 5 stars
    I made this today. It was way to hot for the oven so we threw it onto the grill and it worked! It was fun and delicious.

  28. Hi! My husband and I love cooking out of your Half Baked Harvest cookbook! This recipe sounds delicious as is, but my husband has a soft spot for cranberries, and I love the combination of cranberries and oranges. Could we substitute cranberries for strawberries and orange zest for the lemon zest? Would it change anything in terms of cooking time or amount needed of each? Either way, I can’t wait to try making this! Thanks so much!

    1. Hey Melissa,
      I think those would be great flavors together, no need to change anything I would just swap out the ingredients. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. This was OUTSTANDING! We have a pancake house in Chicago that specializes in Dutch Babies and this recipe was on par if not better than theirs. I skiped the ricotta because I didn’t have any on hand and instead squeeze some lemon juice on top of the pancake with the lemon sugar, strawberries, and bananas. It didn’t even need syrup. I didn’t have a cast-iron skillet… So I used a Le Creuset baking dish. I placed it in the oven with the butter on broil For 4-5 minutes before pouring in the batter, worked like a charm! This is a winner and will be making on repeat, my 4 & 6 year olds devoured it! Thank you!

    1. Wow that is so amazing!! I am really glad this turned out so well for you, Allie! Thank you for trying it! xTieghan

    1. Hey Jessica,
      The calorie count is per serving, but keep in mind just an estimate per our calorie counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. 5 stars
    Made this for dinner last night. It was delicious. My husband is out of town so I halved the recipe and cooked in a 6” skillet. Worked like a charm. I had to make myself quit eating. Loved the lemon sugar for the strawberries. I think I might make whipped lemon ricotta next time. Yum!

  31. 5 stars
    Just made this for me and my husband! It’s so delicious and so easy to make! The best part is the easy cleanup too! Thank you! 💛

  32. Just making this recipe. It never says when to add the berries you mixed with the lemon sugar at the beginning. When do you add these berries. Is the ricotta cream served on the side?

    1. Hey Ricki,
      You add the berries in step 3 and yes you can serve the ricotta on the side or on top of the dutch baby. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Deb,
      You can substitute an equal amount of gluten free flour and then use your fave dairy free milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. Would it be possible to make a version of this recipe using puff pastry to make it into a galette?

    1. Hey Eleanor,
      I haven’t tested this but it certainly sounds like a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  34. Do you think this would be good with sliced plums? I just got.a TON from the farmers market and Im trying to use them up.

    1. Hey Rachel,
      Yes plums would be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  35. Dutch babies are my favorite weekend breakfast! We usually bake a basic one and top with fresh berries, powdered sugar and a drizzle of agave nectar, but I cannot wait to make this version. It always feels so special and is a great option for guests!

    Can the ricotta be whipped in the blender or is the food processor the only option?

    1. Hey Leah,
      You could totally do the blender or use a hand held whisk! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. We grew up calling them Dutch Babies but my best friend knew them as Pannukakku which are Finnish oven pancakes. My entire childhood they were what we ate for Christmas morning breakfast and it was the only breakfast my mother would make each year once us kids were old enough to pour ourselves cereal. My dad made the usual pancakes and waffles and such on weekends but never ever made these.

    1. Aw that is sweet that she used to make these for you all! What a fun memory! Thank you so much Heather! xTieghan

    1. Hey Beth,
      Yes it will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. This recipe looks absolutely amazing! But I especially love the story because I live in Jupiter 🥳. Best place in Florida! Thank you for all your yummy recipes

    1. Thank you so much Laura!! That is so awesome! I am really glad you like this and I hope you get a chance to try it! xTieghan

  38. All your Dutch Baby recipes sound so good and I definitely want to try them out. But heating up the oven to 450 even for just 15 minutes during summer is not an option for me. We’re having a dang heat wave already! Maybe in November.

    1. I am so glad you like them! And I cannot wait for you to try them! I hope you’re staying cool! Thank you Anita! xTieghan