Community recipe
Lemon-Ricotta Dutch Baby with Warm Blueberry Sauce
A dramatically puffed, golden-edged oven pancake gets a tender, creamy crumb from ricotta, while a quick lemony blueberry sauce brings bright, jammy fruit to every slice. Serve it straight from the skillet for an easy weekend breakfast or brunch.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 4 eggs, large
- 120 g all-purpose flour
- 180 ml whole milk
- 125 g ricotta
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 lemon, finely zested
- 0.25 tsp fine salt
- 30 g unsalted butters
- 250 g blueberries, rinsed and patted dry
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
- 2 tbsp waters
Make it
Instructions
- 01
Set up the oven and pan
Place a rack in the middle of the oven and preheat to 425°F (220°C). Set out a 10-inch ovenproof skillet, a blender (or mixing bowl and whisk), a small saucepan, and a heatproof spatula. Make sure the skillet is dry and ready to heat. | Why: A thoroughly hot oven and skillet help the pancake rise quickly and evenly.
- 02
Blend the batter
Add 4 large eggs, 120 g all-purpose flour, 180 ml whole milk, 125 g ricotta, 1 tbsp granulated sugar, 1 tsp vanilla extract, 1 lemon, finely zested, and ¼ tsp fine salt to a blender. Blend for about 20 seconds, scrape down the sides, then blend briefly until smooth; avoid overmixing. If using a bowl, whisk until no dry flour lumps remain. Let the batter stand while the oven finishes heating, about 5 minutes. | Why: A short rest hydrates the flour, and a smooth batter puffs more evenly.
- 03
Heat the skillet and start the Dutch baby
Once the oven is fully heated, carefully place the dry skillet over medium heat on the stovetop. Add 30 g unsalted butter and swirl for 1–2 minutes, until melted and foaming. Pour in the batter right away, then carefully transfer the skillet to the oven. Bake for 18–22 minutes without opening the oven door; it is ready when dramatically puffed, deeply golden around the rim, and set in the middle. | Why: Hot butter and a hot pan give the batter its signature crisp, tall edges.
- 04
Simmer the blueberry sauce while it bakes
As soon as the skillet is in the oven, rinse the blueberries and gently pat them dry. In a small saucepan, combine 250 g blueberries, 1 tbsp granulated sugar, 1 tbsp lemon juice, and 2 tbsp water. Bring to a gentle simmer over medium heat, stirring occasionally, then cook for 6–8 minutes until several berries burst and the juices turn glossy and syrupy. Remove from the heat; the sauce will thicken slightly as it stands. | Why: A quick simmer concentrates the berries into a spoonable sauce without masking their fresh flavor.
- 05
Rest briefly and serve warm
When the pancake is puffed and browned, remove the skillet with oven mitts and set it on a heatproof surface. Let it settle for 2 minutes; it will naturally deflate a little. Spoon the warm blueberry sauce over the center or serve it alongside, slice into four portions, and serve immediately. | Why: A brief rest makes slicing easier while keeping the edges crisp and the center tender.
