Blueberry Ricotta Dutch Baby
A puffed skillet pancake with lemony ricotta and jammy blueberries makes a bright weekend breakfast.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Medium · Rating: 4.9/5 (92 reviews)
INSPIRED BY
An original brunch bake that blends Dutch baby drama with ricotta tenderness and bright blueberry flavor.
Story
Casey likes this pancake because the skillet does the showy part while the cook gets to stay at the table. Lemon keeps the ricotta light, and the blueberries turn glossy and jammy in just a few minutes. Bring the whole pan to the table and watch it disappear before it has time to settle.
By Casey
Ingredients
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup whole-milk ricotta
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 1/2 cups fresh blueberries
- 1 tablespoon maple syrup
- Powdered sugar, for serving
Instructions
- Heat the oven to 425 F and place a 10-inch oven-safe skillet inside to heat for 10 minutes.
- Whisk the eggs, milk, ricotta, vanilla, and lemon zest until mostly smooth, then whisk in the flour, sugar, and salt.
- Carefully remove the hot skillet, add the butter, and swirl until melted and foaming.
- Pour in the batter, scatter 1 cup of the blueberries over the top, and return the skillet to the oven.
- Bake for 20 to 22 minutes until the edges are tall and browned and the center is set but tender.
- Warm the remaining blueberries with the maple syrup for 2 minutes, spoon them over the Dutch baby, and finish with powdered sugar.
Chef Tips
- Do not open the oven during the first 15 minutes of baking.
- A well-heated skillet gives the edges their lift.
- Frozen blueberries work, but add them straight from the freezer.
- Serve immediately because the pancake naturally settles as it cools.
Cook's Notes
- Heat the skillet fully.
- Whisk batter just until smooth.
- Serve while puffed.