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Fluffy Lemon Ricotta Dutch Baby Recipe with Easy Caramelised Strawberries

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A light and fluffy Dutch baby pancake made with ricotta and fresh lemon zest, topped with sweet and buttery caramelised strawberries. Perfect for a quick, impressive brunch.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/2 cup ricotta cheese, whole milk recommended
  • 1/2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest (from 1 medium lemon)
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp unsalted butter (for the pan, plus extra for strawberries)
  • 2 cups fresh strawberries, hulled and halved
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter (for strawberries)
  • 1 tsp fresh lemon juice
  • Optional: pinch of ground cinnamon or a splash of vanilla extract
  • Powdered sugar for dusting
  • Fresh mint leaves (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and place a 10 to 12-inch cast iron skillet inside to heat.
  2. In a medium bowl, whisk 3 large eggs until frothy (about 1 minute). Add 1/2 cup ricotta, 1/2 cup whole milk, 1/2 tsp vanilla extract, and 1 tsp lemon zest. Whisk until smooth.
  3. In a separate bowl, sift together 1/2 cup all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Gradually add the dry ingredients to the wet mixture while whisking until smooth and slightly thick but pourable.
  4. Carefully remove the hot skillet from the oven using oven mitts. Add 3 tbsp unsalted butter and swirl until melted and foamy, coating the bottom and sides evenly.
  5. Pour the batter into the hot, buttered skillet and return it to the oven. Bake for 18-22 minutes until edges puff up dramatically and turn golden brown, while the center remains tender. Avoid opening the oven door during baking.
  6. While baking, heat 1 tbsp butter in a small saucepan over medium heat. Add 2 cups halved strawberries and 2 tbsp brown sugar. Cook gently, stirring occasionally, for 5-7 minutes until strawberries soften and sugar melts into syrup.
  7. Stir in 1 tsp fresh lemon juice and a pinch of cinnamon or vanilla if using. Remove from heat and set aside.
  8. Once the Dutch baby is puffed and golden, carefully remove from the oven. Spoon warm caramelised strawberries over the top, dust with powdered sugar, and garnish with fresh mint if desired. Serve immediately.

Notes

Use room temperature eggs and milk for better batter rise. Preheat the skillet thoroughly for the signature puff. Avoid opening the oven door during baking to prevent collapse. Rotate skillet halfway if browning too fast. Frozen strawberries can be used if thawed and drained. Reheat leftovers in oven at 350°F for 5-7 minutes to restore crispness.

Nutrition

Keywords: Dutch baby, lemon ricotta pancake, caramelised strawberries, brunch recipe, fluffy pancake, easy breakfast

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