This raspberry lemon Dutch baby, or German pancake as you might know it, is the perfect summer breakfast that couldn’t be easier to make.
I’ve mentioned in the past that I’m not the biggest pancake fan. I mean I’ll make them and eat them but I definitely prefer waffles. However Lauren loves pancakes and could eat them every weekend! So I thought why not try something different that satisfies Lauren but gives me something new to try! Well for the longest time, Half Baked Harvest has been sharing different Dutch baby recipes. I think she’s up to 5 or 6 at this point honestly. It was something she grew up on so I’m not going to mess with the ratio. If she believes it’s right, then it’s good enough for me.
So why did I decide that my first Dutch baby was going to have raspberries and lemon in it? Well we’re entering raspberry season here, so what better way to celebrate the beginning of summer than something that tastes like summer! So if you’re like I was until today and have never had a Dutch baby, you need to change that and give this a try.
What Ingredients are in this Raspberry Lemon Dutch Baby Pancake Recipe?
- Unsalted butter
- Eggs
- Milk
- All-purpose flour
- Ricotta cheese
- Granulated sugar
- Vanilla extract
- Salt
- Lemon
- Raspberries
- Heavy cream
- Maple syrup
How to Make Raspberry Lemon Dutch Baby
- Preheat oven to 450°F and add 2 tbsp butter to skillet. Place in oven to heat up. While skillet is heating up, add all of the dutch baby ingredients except the raspberries to a blender and blend until smooth.
- Remove skillet and pour batter in. Place raspberries throughout. Bake in oven for 20 minutes. Reduce the oven to 300°F and bake for another 5 minutes. DO NOT open the oven, otherwise the dutch baby will deflate.
- While dutch baking is cooking, make whipped ricotta cream. In bowl of stand mixer, whip ricotta and cream with whisk attachment on medium-high speed until light and fluffy, about 5 minutes. Add maple syrup and vanilla extract and whip until combined. Set aside or place in fridge until ready to use.
- When you remove the dutch baby, it will slowly deflate. Allow to cool slightly before cutting and serving whipped ricotta cream and maple syrup on top.
Tips to Make a Dutch Baby
- Room Temperature Ingredients: If time permits, make sure the butter, eggs and milk are room temperature.
- Mix Well: It’s important to make sure all of the ingredients are mixed well, which is why a blender works great. But you can go old school and just use a wooden spoon to mix everything.
- Preheat the Skillet: It’s important to preheat the skillet so it’s ready as soon as the batter hits the pan. This contributes to the browning on the bottom of the pancake and its rise. If you have time, let the skillet sit in a heated up oven for at least 30 minutes before adding butter, then the batter.
- Use Cast Iron: Cast iron skillets are meant for dutch babies. If you don’t have a cast iron skillet, make sure you are using a pan that can go in the oven.
- Make Batter Ahead of Time: If you want a really tall pancake, make the batter ahead of time and place in airtight container in the fridge overnight. You can actually keep batter in fridge for up to 3 days before using it.
What is a Dutch Baby?
It’s in between a pancake and Yorkshire pudding. Meaning it’s pancake batter but instead of cooking on the stove top you throw the batter in a hot skillet and cook in the oven and let it puff up like Yorkshire pudding.
Do I Have to use Raspberries?
No. Any fresh berry will go great with this Dutch baby. So give blueberries or blackberries a try if you prefer them.
Other Breakfast Recipes
- Lemon Ricotta Waffles
- Pumpkin Chocolate Chip Pancakes
- Banana Oat Pancakes
- Banana Nutella Crepes
- Apple Ricotta Pancakes
Raspberry Lemon Dutch Baby
Ingredients
Raspberry Lemon Dutch Baby
- 4 tbsp unsalted butter
- 4 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/4 cup ricotta cheese
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- zest of 1 lemon
- 1/2 cup fresh raspberries
Whipped Ricotta Cream
- 1/2 cup ricotta cheese
- 1/4 cup heavy cream
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
Raspberry Lemon Dutch Baby
- Preheat oven to 450°F. Place 2 tbsp butter in 12" cast iron skillet and put the skillet in the oven.
- While skillet is heating up, add remaining 2 tbsp melted butter, eggs, milk, flour, ricotta, sugar, vanilla extract, salt and lemon zest to blender and blend on high for 1 minute or until batter is smooth. Remove skillet from oven and pour batter in. Sprinkle raspberries on top of batter.
- Bake for 20 minutes and then reduce temperature to 300°F and bake for another 5 minutes. DO NOT open oven during the first 15 minutes or the pancake might deflate. Remove when pancake is puffed and brown on top. Top with whipped ricotta, fresh raspberries and maple syrup.
Whipped Ricotta Cream
- In bowl of stand mixer with whisk attachment, whip the ricotta and cream until smooth and fluffy, about 5 minutes. Add maple syrup and vanilla extract and whip until combined.
Never heard of a Dutch baby but it looks great!