Go Back
+ servings
Raspberry Lemon Ricotta Dutch Baby | halfbakedharvest.com #brunch #breakfast #easter #summer #recipes
Print Recipe
4.33 from 76 votes

Raspberry Lemon Ricotta Dutch Baby

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...beyond perfect!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 316kcal



  • 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.


Calories: 316kcal | Carbohydrates: 17g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 174mg | Sodium: 347mg | Potassium: 165mg | Fiber: 1g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 6.1mg | Calcium: 133mg | Iron: 1.4mg