A Dutch baby pancake is one of those breakfast dishes that looks impressive but requires surprisingly little effort. Instead of standing over the stove flipping pancakes, you pour the batter into a hot, buttered cast-iron skillet and let the oven do the work. The result is a golden, puffed pancake with tender edges and a soft, custardy centre.

This blueberry ricotta Dutch baby takes the classic oven-baked pancake in a delicious direction. Creamy ricotta adds richness, while fresh blueberries, lemon zest and vanilla bring brightness and just enough sweetness. Finished with a dusting of icing sugar and a drizzle of maple syrup, it’s an easy choice for a leisurely weekend breakfast or brunch with friends.

What Is a Dutch Baby?

Also known as a German pancake, a Dutch baby is baked in the oven rather than cooked on the stovetop. Unlike traditional pancakes, it contains no baking powder or other leavening agents. Instead, eggs and steam help the batter rise, creating a dramatically puffed pancake with golden edges and a soft, custardy centre.

It’s also an ideal choice when cooking for a crowd: one large pancake can be sliced and shared, rather than prepared individually.

Blueberry ricotta pancake in a cast iron skillet

Blueberry Ricotta Dutch Baby Pancake

This easy blueberry ricotta Dutch baby is baked in a cast-iron skillet until golden and puffed, with a soft, custardy centre. Fresh blueberries, lemon and vanilla make it perfect for breakfast or brunch.

Print Recipe Pin Recipe

Equipment

mixing bowl
sieve
whisk
large cast iron pan

Ingredients

1 ⅔ cups all-purpose flour
⅓ cup granulated sugar
pinch salt
½ vanilla pod
200 mL milk
1 tbsp finely grated lemon zest
2 tbsp lemon juice
1 cup ricotta
5 eggs
2 tbsp butter
1 cup blueberries plus more for serving
2 tbsp powdered sugar for serving
maple syrup for serving (optional)

Instructions

Preheat oven to 350°F.
In bowl, mix together flour, sugar and salt.
Split vanilla pod, scrape out seeds and mix with milk, lemon zest and lemon juice in separate bowl. Sift in dry ingredients and whisk together until smooth. Add ricotta and whisk until smooth. Whisk in eggs one at a time until smooth.
Put butter in large cast-iron pan and place in preheated oven until butter has melted and pan is hot. Pour batter into hot pan and top with blueberries. Return pan to oven and bake until pancake has set completely, 30 to 35 minutes.
To serve, top with more blueberries, powdered sugar and maple syrup, if desired.

Keyword blueberry pancake, blueberry ricotta pancake, brunch, dutch baby pancake, ricotta pancakes

Tips for Making a Blueberry Ricotta Dutch Baby

Preheat the skillet: A hot, buttered cast-iron pan helps the batter rise and develop golden edges.
Keep the oven door closed: Opening it during baking can cause the pancake to collapse before it’s set.
Serve straight from the oven: Dutch babies naturally deflate as they cool, so enjoy yours while it’s still warm and puffed.

Frequently Asked Questions

Can I make a Dutch baby without a cast-iron skillet?: Yes. Any appropriately sized, oven-safe skillet or baking dish can work, although cast iron is ideal because it retains heat well.
Can I use frozen blueberries?: Yes. Add them directly from frozen without thawing, although they may release a little more moisture into the batter. Make sure the centre is fully set before serving.