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Featured Image for post Deer Valley Lemon Ricotta Dutch Baby Pancake
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4.67 from 18 votes

Deer Valley Lemon Ricotta Dutch Baby Pancake

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Servings: 8 servings
Author: Barbara Schieving


  • ¾ cup all-purpose flour
  • 1 ⁄4 cup sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 5 eggs
  • cup ricotta cheese
  • juice and zest of 1 lemon
  • ½ teaspoon vanilla
  • 2 tablespoons butter
  • ½ cup raspberries and blueberries


  • Preheat oven to 425° with 12-inch cast iron pan inside.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  • In a blender jar, blend milk, eggs, ricotta, lemon juice and zest, and vanilla until smooth. Add to dry ingredients and whisk just until blended.
  • Add butter to hot cast iron and stir until melted. Add batter to cast iron pan and sprinkle berries on top.
  • Bake 10 minutes until golden brown on the edges and set in the middle.


Slightly adapted from Deer Valley Grocery Cafe