Quick and easy Lemon Raspberry or Blueberry Dutch Baby. A German style pancake, made in a skillet, served with lemon curd to make that weekend breakfast or brunch extra special. This recipe is vegetarian.
Have you tried a Dutch Baby?
A few years ago, Holly, from the blog The Modern Proper, came all the way up to Whidbey Island for a day of cooking and photography. Dutch Babies were on our agenda with lots of laughs, chatting and messes in between.
It was fun teasing out the mysteries of Dutch Babies together; to rest or not to rest, why didn’t the Dutch Baby puff, oven temperature and the like. In the end we had a blast watching these beautiful Dutch Babies rise high in the oven! We were cheering them on and on the edge of our seat waiting, watching those Dutch Babies puff.
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, we 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!
Holly and I decided to whip up two different Dutch Babies. While I’ve tried both, I can’t seem to figure out which one is my favorite. I’m a lover of chocolate…
…that lemon though.
Have a beautiful Valentine’s weekend no matter how you celebrate!
the recipe
Lemon Raspberry Dutch Baby
Ingredients
For the Pancake:
- 1/2 C All Purpose Flour 72g
- 1 Tbs Organic Cane Sugar
- 1/4 tsp Sea Salt
- 3 Large Eggs room temperature
- 1/2 Cup Milk room temperature, 114g, nut or dairy
- 1 tsp Vanilla Extract
- Zest of 1 Lemon
- 1 C Fresh Berries such as raspberries or blueberries divided, 120g
- 2 Tbs Unsalted Butter
For Serving:
- Fresh Berries
- Powdered Sugar for Dusting
- Easy Lemon Curd
- Lemon Wedges if Desired
Instructions
- 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.
Notes
I have been seeing so many dutch baby pancakes popping up on Pinterest that it is making me want one! Just need to get out of our little hotel room and find a kitchen to cook in haha. Loving your website. :) This recipe is to die for.
Oh Lynnette, I hope you find a kitchen to cook in! This one is fast and requires few dishes. I hope you enjoy it my dear. :D
Just made the Lemon Raspberry Dutch Baby…made the Lemon Curd yesterday. Who needs dinner when you can eat this at 5 pm? Turned out so well! Love Love Love your recipes!
Hi Cherie! Hooray! You did it! And okay, I agree, for Dinner? I’ll take it! So now, according to you and other readers, it for breakfast, dinner and dessert! Yahooo!!! lol! :D Thank you so much for sharing and your kind words!
My aunt actually just taught me how to make Dutch babies at her cottage last summer! She doesn’t let hers rest before cooking and they always turn out great. I love your version with lemon curd on it – yum!
Hooray, Chelsea! So glad to hear she doesn’t rest either. How fun you two gave Dutch Babies a go last Summer. Cooking together is the best! I hope you’ll give it a go with the lemon curd! :D
Oh what a fun collaboration {I love The Modern Proper!}! And watching Dutch Babies cook is something that I love to do as well. Those bubbles are kind of hypnotizing in some weird way. And so satisfying. I never let the batter rest, but I have heard that as well. Glad you guys did the experiment, even if it turned out to not make any difference. Lemon and Raspberry is such an unbeatable combination. And heading over to check out the chocolate one too, because you know me!
Haha… hypnotizing in a weird way! I hear you! I was totally all up in the window of my oven, cheering on that dutch baby! LOL… And yeah, that chocolate! xo
Beautiful Traci! I had so much fun working with you, and can’t wait until we are able to do it again!
Totally, Holly! I loved sharing the day together and can’t wait for our next collaboration! Thank you for reaching out! xo