Baked German Pancake With Lemon Ricotta Swirl 1767817807.869781
Breakfast

Baked German Pancake With Lemon Ricotta Swirl

Baked German Pancake With Lemon Ricotta Swirl 1767817807.869781

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.

No spam. Unsubscribe anytime. After submitting, you’ll get a confirmation email first (double opt-in). If you don’t see it, check Spam or Promotions.

  • ✅ Printable PDF (ingredients + steps)
  • ✅ Save it to your phone (no long scrolling)
  • ✅ Includes cook time + servings
  • ✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked German Pancake With Lemon Ricotta Swirl 1767817807.869781

baked german pancake recipe fluffy delicious brunch delight

  • Author: Sarah Williams
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: General
Print Recipe

Description

This Baked German Pancake with Lemon-Ricotta Swirl is a delightful twist on a classic brunch recipe. It features a light, airy pancake with ribbons of creamy, tangy lemon-infused ricotta.

Ingredients

Scale
  • 4 large eggs
  • 120g (½ cup) all-purpose flour
  • 240ml (1 cup) whole milk
  • 30g (2 tbsp) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 30g (2 tbsp) unsalted butter, melted
  • ¼ tsp salt
  • Zest of 1 lemon
  • 200g (7oz) ricotta cheese
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) powdered sugar
  • 50g (⅓ cup) blueberries
  • Powdered sugar, for dusting
  • Lemon zest ribbons, for garnish

Instructions

  1. Preheat and Prepare Skillet: Preheat oven to 220°C (425°F) with a 10-inch cast-iron skillet inside.
  2. Whisk Pancake Batter: Whisk eggs, milk, sugar, vanilla, butter, flour, and salt until smooth. Rest for 5 minutes.
  3. Prepare Ricotta Swirl: Combine ricotta, lemon zest, lemon juice, honey, and powdered sugar.
  4. Heat Skillet with Butter: Carefully add 1 tbsp butter to the hot skillet.
  5. Pour and Spread Batter: Pour batter into skillet and spread evenly.
  6. Add and Swirl Ricotta: Drop spoonfuls of ricotta mixture and swirl gently.
  7. Bake to Golden Perfection: Bake for 20-25 minutes until golden brown and set.
  8. Rest and Garnish: Let stand for 2 minutes, dust with powdered sugar, add blueberries, and lemon zest.
  9. Serve Immediately: Serve directly from the skillet.

Notes

Using a cast-iron skillet is key for achieving a crispy exterior and fluffy interior. Resting the batter allows for a more tender pancake.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: German-Inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 180 mg

Keywords: german pancake, brunch, ricotta, lemon, baked pancake, easy recipe, weekend brunch

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!