Lemon Ricotta Dutch Baby with Spiced Pears and Maple Crème Fraîche

Imagine a giant, golden popover that puffs up dramatically in the oven, filling your kitchen with a warm, buttery aroma. That’s the magic of a Dutch baby pancake. This version gets a tangy twist from ricotta and fresh lemon zest, creating a tender, custardy interior with crispy edges.

But the real stars are the toppings: tender pears cooked with cinnamon and nutmeg until syrupy, a dollop of maple-infused crème fraîche and a sprinkle of buttery pecans. It’s a cozy, cold-weather treat that works for breakfast, brunch or even dessert. Serve it straight from the skillet for maximum wow factor.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

3.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Let all ingredients come to room temperature. Wash and dry the lemon and pear. Zest the lemon, then cut it into quarters. Peel, halve and core the pear; dice into ½-inch pieces.
2. Place 2 tablespoons of butter in a medium ovenproof skillet (such as cast iron). Once the oven is preheated, put the skillet on the middle rack and heat until the butter melts and starts to bubble, about 2 minutes. Watch carefully to avoid burning.
3. Meanwhile, in a large bowl, whisk together the ricotta, half the lemon zest, 1/3 cup flour, 2 eggs, 1/4 cup milk, 1 tablespoon granulated sugar and a pinch of salt until smooth. (Save remaining egg and milk for another use.)
4. Once the butter has melted, carefully remove the skillet from the oven and swirl to coat the bottom evenly. Pour the batter into the skillet. Bake on the middle rack until puffed and golden brown, 20-25 minutes.
5. While the Dutch baby bakes, melt 1 tablespoon butter in a medium pot over medium-high heat. Add the diced pear, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Cook, stirring often, until fragrant, about 1 minute.
6. Add 1/4 cup water, 1.5 tablespoons brown sugar, a squeeze of lemon juice and a pinch of salt. Stir to combine, then cover. Cook until the pear is tender, 8-10 minutes. Watch carefully to avoid burning. Uncover and cook until the liquid thickens into a syrup, 1-3 minutes more. Remove from heat and stir in 1/2 tablespoon butter until melted. If the liquid seems too thick, stir in a splash more water. Keep covered until ready to serve.
7. In a small bowl, whisk together the crème fraîche and 1 tablespoon maple syrup. Set aside.
8. When the Dutch baby is done, top with the spiced pears, dollops of maple crème fraîche and pecans. Drizzle with the remaining maple syrup. Serve directly from the skillet or cut into wedges and divide among plates.

Recipe Tips

FAQ

Can I use a different fruit instead of pears?

Yes, apples or firm peaches would work well. Adjust cooking time as needed until tender.

Can I make the Dutch baby ahead of time?

It’s best served fresh from the oven, as it deflates quickly. You can prep the toppings in advance.

What if I don't have an ovenproof skillet?

You can use a 9-inch pie dish or a baking dish. Just make sure it’s oven-safe.