There’s something magical about watching a Dutch baby rise in the oven – the edges climbing up the sides of the cast iron pan, creating a golden, puffy cloud that’s just waiting to be devoured. But this isn’t just any Dutch baby recipe. This Blackberry Ricotta Dutch Baby with Honey Drizzle takes the classic to new heights, combining the tangy sweetness of blackberries with creamy ricotta and finishing it all with a generous drizzle of golden honey that slowly melts into every crevice. It’s breakfast, it’s dessert, it’s whatever you want it to be – and it’s absolutely irresistible.
If you’ve never made a Dutch baby before, prepare to be amazed at how simple it is to create something so impressive. Unlike traditional pancakes that require standing at the stove and flipping, this pancake bakes entirely in the oven. The batter comes together in minutes in a blender, and while it puffs up dramatically in the oven, you’re free to prepare your coffee or mimosas. When you pull it out, golden and glorious, your guests will think you’ve been taking secret pastry classes. The addition of ricotta creates a lighter, more custard-like interior, while the blackberries burst into jammy pockets of flavor throughout.
A Dutch baby, for the uninitiated, is essentially a giant popover or Yorkshire pudding. It’s a pancake-like breakfast dish that originated from German pannekoeken but was popularized in America. The name “Dutch” is actually a corruption of “Deutsch” (German), and the “baby” part likely refers to its smaller size compared to a traditional German pancake. Whatever its origins, this version with ricotta and blackberries elevates the humble Dutch baby to something worthy of the most elegant brunch spread.
What makes this recipe truly special is the interplay of textures and flavors. The edges are crisp and golden, while the center remains tender and almost custard-like thanks to the ricotta. The blackberries provide bursts of sweet-tart flavor, and the honey drizzle adds a floral sweetness that ties everything together. A final dusting of powdered sugar isn’t just for looks – it adds that perfect touch of sweetness to balance the tangy berries.
One of the most delightful aspects of this Dutch baby is how it transforms as it cools. It emerges from the oven dramatically puffed – a showstopper moment for your brunch guests – then slowly settles into a cradle perfect for holding those juicy blackberries and rivers of honey. Don’t be alarmed when it deflates; this is completely normal and actually creates the perfect vessel for all those toppings.
Blackberry Ricotta Dutch Baby with Honey Drizzle
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients:
- 3 large eggs, at room temperature
- ¾ cup whole milk, at room temperature
- ½ cup whole milk ricotta cheese
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Zest of 1 lemon
- 4 tablespoons unsalted butter
- 1½ cups fresh blackberries, divided
- ¼ cup high-quality honey, warmed
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish (optional)
Instructions:
1. Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). It’s important that the skillet gets hot along with the oven.
2. In a blender, combine the eggs, milk, ricotta, flour, sugar, vanilla extract, salt, and lemon zest. Blend on medium-high speed for 30-45 seconds until the batter is smooth and frothy. Let the batter rest for 5 minutes while the oven finishes preheating.
3. Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around as it melts, making sure it coats the bottom and sides of the pan.
4. Pour the batter into the hot buttered skillet. Quickly scatter 1 cup of the blackberries over the batter, then immediately return the skillet to the oven.
5. Bake for 18-22 minutes, until the Dutch baby is puffed, golden brown around the edges, and set in the center. The pancake will dramatically rise up the sides of the pan.
6. Remove from the oven (the Dutch baby will begin to deflate almost immediately – this is normal). Top with the remaining fresh blackberries, drizzle generously with warm honey, and dust with powdered sugar. If desired, garnish with fresh mint leaves.
7. Serve immediately, cutting into wedges while still warm.
320 calories per serving
While traditional Dutch babies are often served with just a squeeze of lemon and a dusting of powdered sugar, this version takes inspiration from both German and Italian cuisines. The ricotta is a nod to Italian cheesecake, providing a creamy, subtle tanginess that perfectly complements the sweet-tart blackberries. You could certainly experiment with other berries – raspberries or blueberries would be wonderful – but there’s something about the deep purple-black hue and intense flavor of blackberries that makes this dish particularly stunning.
The key to a successful Dutch baby is temperature. Room temperature ingredients (especially the eggs and milk) and a piping hot skillet create that dramatic puff. The cast iron pan is non-negotiable here – its ability to retain heat evenly is crucial for the proper rise and golden edges. And while you might be tempted to open the oven to peek at your creation as it bakes, resist the urge! Any drop in temperature can affect the rise.
This Blackberry Ricotta Dutch Baby is versatile enough to serve at almost any time of day. It makes an impressive centerpiece for a weekend brunch, especially if you’re hosting guests. It’s substantial enough for a satisfying breakfast but light enough that it won’t weigh you down for the day ahead. It can even work as a dessert after a light dinner – especially in summer when blackberries are at their peak. And if you’re feeling particularly indulgent, a scoop of vanilla ice cream alongside would turn this into a proper dessert.
Make this once, and I guarantee it will become a regular in your breakfast rotation. There’s something so satisfying about creating something this beautiful with such minimal effort. And when you bring it to the table, still in its cast iron skillet with honey glistening on top and powdered sugar melting into the warm surface, you’ll collect gasps of appreciation before anyone even takes a bite. This is the kind of dish that creates memories around the breakfast table – the kind your family or friends will request again and again.