This Lemon Ricotta Dutch Baby is delicious and so easy to make. The Dutch Baby is made with pantry staple ingredients as well as lemon zest. Once baked, it gets dusted with powdered sugar and topped with a sweet lemon ricotta topping.
Lemon Ricotta Dutch Baby is made with less than 10 ingredients and can be ready for breakfast in less than 1 hour! Simple whisk all the ingredients together and bake in a preheated Cast Iron skillet.
If you’ve never had a Dutch Baby before, it tastes just like a crepe only it’s thicker. The batter is very runny and made with plenty of eggs which makes the Dutch baby puff up above the sides of the skillet. Once removed from the oven the Dutch baby will slowly lose it’s height.
This Lemon Ricotta Dutch Baby recipe has a little lemon flavor and is served with a sweet lemon ricotta filling, no maple syrup needed! Serve hot for breakfast with fresh fruit and coffee or tea.
What you need to make this Lemon Ricotta Dutch Baby
As far as equipment, you don’t need anything fancy. Just a whisk and a mixing bowl as well as a 12-inch Cast Iron skillet.
As far as ingredients, you will need:
Salted Butter.
Sugar – granulated or cane sugar.
Lemon zest
Eggs – large whole eggs, these do not need to be room temperature.
Vanilla extract or lemon extract – use lemon extract if you want a stronger lemon flavor.
Salt – just a little pinch will bring out the flavors.
Flour – all-purpose flour, spoon into the measuring cup and level off – don’t pack the flour.
Milk – whole milk is preferred, this ingredient doesn’t need to be room temperature.
For the lemon ricotta topping, you will need:
Ricotta cheese – you can find this ingredient in the dairy section of most grocery stores or you can make it yourself.
Cream cheese – I love the flavor that cream cheese adds. This ingredient should be room temperature so it’s easy to mix up.
More lemon Zest
Lemon Juice
Powdered sugar – to sweeten the topping.
How to make it
To make the Lemon Ricotta Dutch Baby, start by placing the Cast Iron Skillet into the oven and preheating the oven to 425 Fahrenheit. Add the sugar and lemon zest to a mixing bowl and rub together with your fingers until the sugar is moist and fragrant.
Add the remaining Dutch baby ingredients and whisk very well until no lumps remain. Let the batter rest for about 5 minutes. When the oven is preheated, remove the hot cast-iron skillet and add the butter. Swirl it around so the bottom of the pan is covered with butter.
Give the batter one more mix and pour into the skillet. Bake for 10 minutes then reduce the oven temperature to 400 degrees and bake for another 10 minutes.
How to get a puffy, tall Dutch Baby
Make sure your skillet is preheated! This is very important if you want a tall Dutch Baby.
Let the batter rest so all the ingredients can get to know each other.
Do not open the oven door during the first 15 minutes of bake time! Opening the oven door will cause a sudden temperature change and prevent the Dutch baby from rising.
This Lemon Ricotta Dutch Baby is so simple and fun to make yet looks very elevated. The ricotta topping takes it to the next level – this is a breakfast that everyone is sure to love!
Lemon Ricotta Dutch Baby
Ingredients
For the Dutch Baby
- 4 tbsp salted butter
- 3 tbsp granulated sugar
- zest of one large lemon
- ½ tsp vanilla extract or lemon extract for stronger lemon flavor
- 4 large eggs
- 1 cup all-purpose flour
- pinch of salt
- 1 cup whole milk
For the lemon ricotta topping
- ⅔ cup ricotta cheese
- 2 oz cream cheese room temp
- ½ cup powdered sugar
- 1 tbsp lemon zest
- 2 tsp lemon juice
Instructions
- Preheat oven to 425 ℉. Place a 12-inch cast-iron skillet into the oven while it's preheating. In a medium size mixing bowl, add the sugar and lemon zest. Rub together with your fingers until the sugar is moist and fragrant. Add the remaining Dutch baby ingredients and whisk very well until no lumps of flour remain.
- Remove the hot skillet from preheated oven and add the butter. Swirl the pan around to coat with melted butter. Pour in the batter and bake for 10 minutes. Reduce oven temperature to 400 ℉ and bake for an additional 10 minutes. The sides should be a medium golden brown while the center is fully cooked (there will be pools of melted butter on top).
- While the dutch baby is cooking, make the filling. Use a fork to mix together all of the filling ingredients until well combined. Store in the fridge until the Dutch baby is ready.
- Remove dutch baby from oven and immediately dust with powdered sugar and cut into slices. Serve with the lemon ricotta topping and enjoy.
