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Fluffy Lemon-Blueberry Dutch Baby Pancake Easy Homemade Recipe with Whipped Ricotta

lemon-blueberry dutch baby pancake - featured image
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A bright, airy Dutch baby pancake bursting with lemon zest and fresh blueberries, topped with creamy whipped ricotta. Perfect for a quick, comforting brunch or breakfast.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 2/3 cup (85 g) all-purpose flour, sifted
  • 2/3 cup (160 ml) whole milk, room temperature
  • 1 tablespoon granulated sugar
  • Zest of 1 large lemon
  • 1/2 teaspoon pure vanilla extract (optional)
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • 1 cup (150 g) fresh blueberries
  • 1/2 cup (125 g) whole milk ricotta
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon lemon juice
  • Pinch of salt (for whipped ricotta)

Instructions

  1. Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat.
  2. In a medium bowl, whisk 3 large eggs until frothy and pale, about 1-2 minutes.
  3. Add 2/3 cup sifted all-purpose flour, 2/3 cup whole milk, 1 tablespoon sugar, lemon zest, vanilla extract (if using), and a pinch of salt. Whisk until smooth and thin.
  4. Gently fold 1 cup fresh blueberries into the batter, keeping them whole.
  5. Carefully remove the hot skillet from the oven and add 2 tablespoons unsalted butter. Swirl to coat bottom and sides; butter should foam and sizzle.
  6. Pour the batter with blueberries into the skillet immediately.
  7. Return skillet to oven and bake for 18-22 minutes until puffed and golden brown. Avoid opening the oven during baking.
  8. While baking, whip 1/2 cup ricotta with 1 tablespoon honey, 1 teaspoon lemon juice, and a pinch of salt until creamy and smooth, about 2-3 minutes.
  9. Remove Dutch baby from oven when puffed and golden. It will deflate slightly but remain fluffy.
  10. Serve immediately topped with dollops of whipped ricotta and optional extra lemon zest or powdered sugar.

Notes

Use room temperature eggs and milk for best rise. Preheat skillet thoroughly to get crispy edges. Be gentle folding in blueberries to keep them whole. Avoid opening oven door during baking to prevent collapse. Whip ricotta with honey and lemon juice for a creamy, tangy topping. For gluten-free, substitute flour with a 1:1 gluten-free blend. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: Dutch baby pancake, lemon blueberry pancake, whipped ricotta, brunch recipe, easy breakfast, fluffy pancake, oven-baked pancake

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