Lemon-Ricotta Dutch Baby

An oven-baked Dutch baby is the perfect menu item for breakfast, brunch or dessert. Take this delicious pancake-popover to the next level with the addition of creamy ricotta and lemon zest.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 3 large eggs
  • 1 cup ricotta, divided
  • 2⁄3 cup milk, whole or 2%
  • 3 tablespoons confectioners’ sugar, divided, plus more for garnish
  • 1 teaspoon lemon zest
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 teaspoon salt
  • 1⁄2 cup all-purpose flour
  • 3 tablespoons butter
  • 1⁄2 cup heavy cream
  • 1 cup fresh blueberries


  • Preheat oven to 425°F.
  • In blender or food processor, combine eggs, ½ cup ricotta, milk, 1 tablespoon sugar, zest, vanilla and salt; blend until smooth. Add flour; blend just to combine. (The batter can be made up to 12 hours ahead and refrigerated.)
  • In 12” ovenproof skillet, heat butter until bubbling, 4–5 minutes. Pour batter into skillet; bake until puffed and golden brown, 20–25 minutes.
  • Meanwhile, whip together remaining ½ cup ricotta, heavy cream and remaining 2 tablespoons sugar until fluffy. Set aside.
  • Slide pancake onto serving platter. Cut into wedges, top with ricotta mixture and blueberries.
  • Serve immediately, refrigerating any leftovers.