Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta. Extra light and airy, this Dutch baby is essentially a giant pancake baked in a skillet. It’s hinted throughout with vanilla and sweet lemon, and topped with a delicious fresh Meyer lemon whipped ricotta. Each and every bite is full of bright citrusy lemon flavor, made just sweet enough with a touch of honey. It is SO GOOD. Enjoy for breakfast or brunch, topped with your favorite fresh fruits, a dusting of powdered sugar, and a drizzle of maple.
We all have fall back recipes, right? I have plenty of them. Though I don’t make them as often as I wish I could, since I’m constantly developing new recipes to share. It doesn’t leave much space for my tried and true favorites. But it’s ok because what I’ve learned I can do is take my tried and true recipes and spin them into something new, fun, and delicious.
Dutch babies are one of my tried and true recipes. I make them so often for lunch and dinner…and occasionally breakfast too. Today’s Dutch baby was first made a few weeks back on my mom’s birthday, January 11th. Dutch Babies have to be one of her all time favorite foods. So I made her a Dutch Baby for lunch at the studio. As I wasn’t going to be able to have dinner with the family that night.
Originally, I wasn’t planning on sharing this recipe. But it turned out so mouth wateringly delicious that my mom insisted that it would be stupid not to share. Since mothers always know best, I listened for once (enter my side eye face) and decided to photograph this pretty, extra puffy, and beyond delicious Dutch Baby to share with you all.
And I am so happy I did. It turned out better than I could have imagined, and my mom is right, it’s SO GOOD.
Sooo point of the story? You can thank my mom for this recipe. And? Listen to your mom!
The greatest thing about Dutch Babies is just how quick and easy they are. Basically, you’re combining butter, eggs, milk, flour, vanilla, and a pinch of salt in a blender. Then bake the batter 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. I only swapped in some whole wheat flour to make this version a tad more on the wholesome side. It’s actually really delicious with the heartier texture of whole wheat flour, and it adds nice flavor as well.
While the Dutch Baby is baking, make the whipped ricotta, which honestly is the real star of this entire recipe. It’s eat with a spoon right out of the bowl good. I really just want to use it to top all sweet breakfast/brunch dishes from here on out.
To make, you do need a food processor, as whipping the ricotta into a smooth cream is key. Using the food processor removes the graininess and creates a silky smooth cream that’s light, airy, and so flavorful. The touch of both Meyer lemon juice and zest is like the icing on the cake. Not needed, but very much welcome, it’s sweet and perfect.
And then of course, no Dutch baby is complete without some fresh fruit, a light dusting of powdered sugar, and yes, a little maple too. If you’re going to really enjoy this, do it the right way, you know?!
PS. the blood oranges and raspberries are giving off Valentine’s Day vibes, I’m very into it.
If you make this 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta
Calories Per Serving: 633 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 4 tablespoons salted butter
- 4 eggs
- 2/3 cups whole milk
- 2/3 cup white whole wheat or all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- powdered sugar and or maple syrup, for serving
- fresh fruit, for serving
Meyer Lemon Whipped Ricotta
- 2 cups whole milk ricotta cheese
- 1/4 cup heavy whipping cream
- 2 tablespoons honey
- 1 zest and juice of a Meyer or regular lemon
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- 1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.2. In a blender, combine the eggs, milk, flour, vanilla, salt, 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. 3. Remove the hot skillet from the oven and pour the batter into the skillet. 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.4. Meanwhile, make the whipped ricotta. In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 2-3 minutes. Add the honey and lemon juice, pulse to combine. Stir in the lemon zest. Taste, adding more honey if needed to sweeten. 5. Remove the Dutch Baby from the oven and top with whipped ricotta, fruit, powdered sugar, and maple syrup. EAT.
Just made this, currently eating through my second helping. I’m always a been leery of honey, because I can easily find it overpowering, but with the whipped ricotta, lemon and some raspberry jam (I had no fresh fruit) it was on point! Mm mm mmm! I’m going to make this sometime for brunch when my sister is over.
Thank you so much Katlynn! That is so amazing to hear! xTieghan
Hey so I made this recipe yesterday and it turned out rather dense and didnt puff up that much, I was wondering if it was because I added a little too much sugar or it was because of me using a teflon pan. I don’t have a cast iron pan so I use teflon pans for everything and I’m wondering if that might have an effect on it and what I could maybe use instead?
So sorry you had issues with the dutch baby. Unfortunately using a cast iron is key….Next time I would make sure the cast iron is HOT before adding the batter and you shouldn’t open the oven door while cooking. Try keep the pan in the oven for 2-3 minutes before adding the batter. It’s also important to make sure you are not over mixing the batter as well. Please let me know if you have any other questions. xTieghan