A classic breakfast dish bursting with citrus flavor, this Orange Ricotta Dutch Baby Recipe is a toothsome dish that’ll leave everyone asking for seconds!
With citrus groves abundant where I live, I often reach for oranges, lemons and limes when I want a bright flavor in breakfast dishes. This Orange Ricotta Dutch Baby is one of my favorites: it has the familiar oven-poof of a classic Dutch baby, but the ricotta in the batter yields a slightly denser, creamier interior with a lovely orange brightness from the zest. It’s easy enough for a weekend brunch and elegant enough for guests.
This version bakes up with crisp, caramelized edges and a tender center. The ricotta helps the pancake set without losing that signature puff, and a dusting of powdered sugar and a squeeze of fresh orange make each bite sing. It’s a great recipe to scale up for a crowd or keep simple for a family breakfast.
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How to Make a Dutch Baby
- Preheat your oven and heat the baking dish or skillet first so the batter hits a hot surface. This is key to getting the classic rise and crisp edges.
- Make the batter by combining dry ingredients, then whisking together the wet ingredients — eggs, milk, and any additions such as ricotta and citrus zest. Mix until smooth.
- Pour the batter into the hot, buttered pan and bake at high heat. The pancake will puff dramatically.
- Remove carefully from the oven when the center is set and the edges are golden. Dust with powdered sugar and garnish with citrus slices.
This recipe is straightforward and forgiving. I usually bake it in a 9-inch by 9-inch dish, which serves four, but you can double the ingredients and bake in a 9 x 13-inch dish for a larger group. It reheats well for leftovers and also freezes if you want to save portions for quick breakfasts.
For toppings, powdered sugar and a few fresh citrus wedges are my go-to. The zest in the batter provides an aromatic orange note in every bite, and a quick squeeze of orange juice right before serving adds freshness. Even picky eaters usually don’t resist once they see the “sugar snow” on top.
Hungry for More?
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Orange Ricotta Dutch Baby Recipe
Author: Julie Kotzbach
A citrus-forward twist on the classic Dutch baby, this recipe blends ricotta for a tender, slightly dense texture and bright orange zest for fresh flavor. It bakes up with puffed, golden edges and a soft center — perfect for brunch or a leisurely weekend breakfast.
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Course: Breakfast | Cuisine: American
Servings: 4 | Calories: 346 kcal per serving
Ingredients
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2/3 cup milk
- 5 ounces ricotta cheese
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons orange zest
- 3 tablespoons unsalted butter
- Powdered sugar, for dusting
- Orange slices, thin-cut for garnish
Instructions
- Preheat the oven to 450°F (232°C). Place a 9-inch by 9-inch glass baking dish in the oven and heat it for about 10 minutes so the dish is very hot.
- Whisk together the flour, granulated sugar, and salt in a large mixing bowl.
- In a separate bowl, whisk the milk, ricotta, eggs, vanilla and orange zest until the mixture is smooth and no large ricotta lumps remain.
- Pour the wet ingredients into the dry ingredients and whisk until fully combined and smooth.
- Carefully remove the hot baking dish from the oven. Add the butter and allow it to melt, swirling to coat the dish. Pour the batter into the hot dish and return it to the oven.
- Bake 20 to 25 minutes, until the Dutch baby has puffed, the center is set, and the edges are golden and crispy.
- Remove from the oven and dust generously with powdered sugar. Garnish each serving with a twisted orange wheel or thin orange slice. Serve warm.
Nutrition (per serving)
Calories: 346 kcal
Carbohydrates: 36 g | Protein: 11 g | Fat: 17 g | Saturated Fat: 9 g
Cholesterol: 166 mg | Sodium: 242 mg | Potassium: 160 mg
Fiber: 0 g | Sugar: 18 g
Vitamin A: 640 IU | Vitamin C: 1.3 mg | Calcium: 145 mg | Iron: 1.7 mg
All nutritional information is an estimate and will vary based on brands, measuring methods, and portion sizes.
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