Quick and easy Lemon Dutch Baby with raspberries or blueberries. A German style pancake, made in a skillet, served with Easy Lemon Curd to make weekend breakfast or brunch extra special. This recipe is vegetarian and easily dairy free.
Have You Tried a Dutch Baby?
Instead of flipping individual pancakes, you can bake one big pancake in a skillet! Easy peasy and such a delight!
The testing process for this Lemon Dutch Baby was a lot of fun… teasing out the mysteries of Dutch babies; to rest or not to rest, why didn’t the Dutch baby puff, oven temperature and the like. In the end I had a blast watching this Dutch baby rise high in the oven! Cheering it on and on the edge of my seat waiting, watching the Dutch babies puff.
Lemon Dutch Baby Drama
Then the drama unfolds again after pulling the baby out of the oven as the puffy pancake deflates right before your eyes.
The key, I found, was the proper egg-to-flour ratio. Too few eggs; no puff. The pan needs to be preheated before baking and in a super hot oven. I read conflicting recipes on whether to rest the batter or not. I’ve done both and found resting made no difference. How about you?
What is A Dutch Baby?
A Dutch Baby is a German pancake cooked in a cast iron skillet and is usually served for breakfast. Traditionally it’s served with fresh squeezed lemon, butter and powder sugar.
But there’s been so many variations on the traditional, and the possibilities are endless. Take my friend Liz, for example, who recently showed me how a Dutch Baby can be savory too!
Quick Guide: How to Make a Lemon Dutch Baby
Super easy to whip up with only a few pantry ingredients. Here’s how to make it (see recipe card for details):
- First, in a small bowl, whisk the flour, salt and sugar.
- Second, in a large bowl, whisk the eggs, milk, extract and lemon zest.
- Third, combine the dry into the wet ingredients and whisk until completely smooth.
- Next, pour the mixture into a preheated buttered skillet and top with berries
- Last, bake and enjoy the drama!
Dutch babies are best served just shortly after leaving the oven sprinkled with a bit of powder sugar and topped with fresh berries. Share with lemon curd for a luxurious lemon Dutch baby!
A Few Recipe Tips
- Share you Dutch baby with Easy Lemon Curd.
- Make it Raspberry or Blueberry – they both pair deliciously with the lemon curd.
- Make it dairy free! I’ve made this recipe using Homemade Cashew Milk with delicious results.
More Brunch Recipes to Love
- Kale and Mushroom Savory Bread Pudding
- Banana Pecan Oat Waffles
- Vegetarian Shakshuka with Veggie Sausage
- Gluten Free Sourdough Pancakes
- Broccoli Rabe Frittata with Pesto Ricotta
- Sourdough Vegan Pancakes
Lemon Raspberry Dutch Baby Recipe
For the Pancake:
- Fresh Berries
- Powdered Sugar for Dusting
- Easy Lemon Curd
- Lemon Wedges if Desired
- Preheat the oven to 425F (218C). Place a 10" cast iron skillet on the center rack to preheat while the oven is warming.
- In a small bowl, mix the flour, sugar and salt. Set aside.
- Meanwhile crack the eggs into a large mixing bowl. To the eggs add the milk, extract and zest. Whip with a whisk to break up the eggs.
- To the egg mixture, add the flour mixture. Whisk until perfectly smooth, or for at least 2 minutes. Your arm will get tired, but just consider it your morning workout!
- *Work quickly but carefully here! When the oven is preheated (I highly recommend an oven thermometer to double check), use an oven mitt to carefully remove the pan from the oven. Place the butter in the pan and swirl it around to help it melt. It will sputter and spit, so be careful. As soon as the butter is melted, carefully pour in the batter and gently place 1/2 C (60g) of berries spread evenly over the top of the batter. Carefully place the pan back in the oven, in the same spot without sloshing the batter around in the pan.
- Bake for 14-15 minutes until the edges are toasty golden and puffed. Remove from oven and allow the pancake to deflate before sprinkling it with lemon, powder sugar and more berries.
- Serve with homemade Easy Lemon Curd.
- Store in a lidded container for up to two days. Reheat at 325F (180C) for about 8 minutes.