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 brunch extra special.
Have you tried a Dutch Baby?
A few weeks ago, Holly, from 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 that 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.
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?
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
Nutrition
My only experience with a Dutch Baby is of the apple variety from a hole in the wall restaurant in Sebastopol, California. A restaurant aptly names, “Hole In The Wall.’ :) We always order one for the table when I’m there visiting family and it’s ALWAYS gone in minutes.
But I’ve never tried to make one at home. That is, until now. Because lemon and raspberry!?! I’m inspired. Thanks for the gorgeous recipe..
If you love it at “Hole In The Wall”, you’re going to love this Marissa! Caramelize some apples and throw them on top! It’s really so easy! :D
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
I am in love with your colorful dutch baby. I don’t think I’ve seen another beautiful one. Fabulous my dear. Hope you had the best Valentines day and what a lovely colab.
My boys love dutch baby, I haven’t made it in a while. I need to whip some some soon.
The pictures are another gorgeous thing. Great one Traci.
xx
I know you’d love this Asha! And your boys too! Thank you my dear! xo
Oh my goodness, Traci, this is gorgeous! I have had a dutch baby before, but it was certainly not as beautiful as this one. I’ve also never made one myself, so you have inspired me! And I love The Modern Proper! I follow them also on instagram and their photos are gorgeous, so it makes total sense that you are buddies :)
Thank yo Meghan! Oh you’d love this and it’s soooo much fun! Go for it!! :D
I keep seeing these gorgeous puffy babies everywhere and I haven’t tried them yet! I think your lemon and raspberry version is just the final push I’ve been needing. Time to get myself a cast iron pan and get to whipping up one of these for a delicious, dramatic weekend breakfast. And these photos are just beautiful! What fun to have other bloggers nearby for a baking and photography date!
Hehe…. perhaps it was a Valentines thing? IDK – I saw lots of them too! You’ll love it Amy! Look for a cast iron skillet at thrift stores and antique shops. They last forever! xo
I think I’m in love with this dutch baby. I swear, every time I come to your site I’m totally infatuated with whatever you’ve just posted, and this is no exception! Both the chocolate and lemon look amazing, but the lemon with the curd and raspberries? Major swoon. I’m jealous of your baking day! That sounds like such a fun time :D
Me too Rachel!! :D Thank you for your sweet words, my dear! It is so fun connecting with others… you know, we work in isolation! We need that social time! :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!
I honestly can’t stop staring at how beautiful these look! The colors Traci are beyond beautiful! And Dutch babies are German pancakes? We, here in Holland had to smile at that! :) (especially with all the healthy rivalry between the dutch and the germans!) Pinned babe, pinned! <3
Oh Rakhee… you’re so sweet. Thank you my dear! I love the colors too.. those yolks are so golden, a result of free range hens fed an organic diet and their freedom to scratch for bugs. No doubt a chuckle for the name! hehe! Thank you for pins sweets! xo
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
What a fun collaboration!! I’ve never made a dutch baby before but I’ve eaten them and they are pretty amazing! I love all the flavors you used here, lemon and raspberry are perfect together! I hope you had a great V-Day that didn’t include any Bachelor like drama :)
… just the drama of a good movie and snacks… lots of snackin going on. It poured rain all day, so it was a good day to stay by the fire. It’s soooo cold!!
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
I’m not an expert on Dutch babies and I love your tips Traci! Both look mouthwatering! Glad you had fun with Holly! Love your photos!
Hooray, Mira! So happy to help! Thank you my dear! :D
Love the ease of making Dutch babies for brekkie! That lemon one looks super!!
Hi Anjana! Thank you my dear! I hope you enjoy it! :D
Holy smokes I want both myself. I’m with you and a confirmed chocoholic to the core, but the lemon looks divine!
These remind me of making popovers where the pan needs to be scolding hot and oiled then the batter goes in and puffs away.
Off to check out the chocolate one, too. Have a great weekend.
I know, right?! Very similar too, to a popover! What fun! I hope you make both, Kevin! :D
In my love for all things breakfast, can you believe I’ve never attempted a dutch baby? ! I have no idea why, we love popovers, and dutch babies seem to be similar in watching and waiting for the big puff. :) Yours with lemon and raspberries is so bright and cheerful and I’m feeling inspired to whip up a batch of lemon curd. What a fun morning you had creating and cooking!
Oh you’d love it Emily!! I hope you’ll give it a go! They’re so fun and I think the kids would dig it! :D
I have never made a Dutch baby but if it’s as dramatic as the Bachelor, then I’m in, lol! Can you believe Olivia finally got sent home? Oh, the drama… ;)
That is so fun that you and Holly worked on these together! I would love to have a “coworker” around to play with. They came out beautifully. I’m going to send it to my husband to make it for me Sunday morning!
Yes, yes! Sarah! Make it while The Bachelor is on for a heavy dose of drama! LOL!! I knew he’d eventually see through her… but oh my it took him long enough! :D
My mama made these all the time when I was growing up, and still does sometimes as a dessert for our movie nights. We rarely ate them for breakfast, but they make the best dessert. I love these flavour combinations, and those pictures! Traci! You blow my mind. I want to head out your way and make dutch babies with you, too!
Oh I love this! Dessert? I’ll take it, and what a good idea! I’d love to play in the kitchen with you Alexandra!! Come on up!
This is absolutely beautiful, Traci! A dutch baby is like a French flaugnarde – it’s so fun to see them puff up and then deflate right before your eyes! I love your version with lemon and raspberry – a classic and timeless combo that is sure to make any loved one swoon! <3
Oh… a French flaugnarde. I’ll have to look that up! I’m intrigued! Thank you Beeta! I love timeless recipes. xo
So much yum going on here!!! I have been wanting to make a dutch baby (never have!), but figuring out what flavor combo to start with seems to be where I get stuck. These both look absolutely delicious (and gorgeous!). What fun it is to cook and experiment with someone else! xo.
Thank you, my dear! It’s time to make a Dutch Baby my dear! DO IT! :D
Sooo pretty, Traci – that first shot is just beautiful. I have never made a dutch baby before but am completely inspired by your gorgeous photos. Can’t decide between the lemon raspberry or the chocolate so I’ll just have to make both! Now I’m heading on over to Modern Proper to see what going on over there!
Hooray, Geraldine! A new experience for you! Both! Yes!! One this weekend and the other next weekend… you’re going to love this! xo
GAHHH, I LOVE Dutch Babies and this one is beyond fabulous, Traci!! I don’t normally let my batter rest, but now I want to try making it with a resting period… although who am I trying to kid? I have no patience for that nonsense. ;) Sounds like you and Holly had a wonderful day together! I’m jealous, wish I lived closer because I’d be over in a heartbeat! Anyways, back to the deliciousness. LOVING how you used that marvelous lemon curd in here and those raspberries are just perfection. I want to reach through my screen and eat that entire dutch baby! (can’t have the chocolate one because i’m allergic, so I’d be nice and leave you at least that one) Pinned! Cheers, my dear friend! xo
I know, right.. to rest or not to rest.. that is the question! We DID have so much fun and I totally wish you lived closer too, Chey! I’d love hanging out with you too! Oh the lemon curd.. so good on this and a little goes a looooog way! Lemon Raspberry for you my dear! Thank you for your pin! xo
This looks absolutely fantastic!!!
Thank you my dear! :D
These are spectacular, Traci! Really…gorgeous! I”ll have yours for breakfast and Holly & Natalie’s for dessert. Thanks for adding loveliness to my day! xo
Hooray! hahaaa!! I love your plan, Annie! So smart! xo
I’ve never made a Dutch baby but oh man that looks unreal! Now I have to try :) I love lemon and raspberry, and then topped with lemon curd? Wow.
Get ready for some fun in the kitchen Mel! You’ll love it! :D
Yikes these look so delicious!! I can’t decide either, both amazing flavor combos. So nice to hear of your lovely time with a fellow foodie friend – the love in those Dutch babies definitely shows through!! Xo
BOTH, Alison! One weekend at a time?! Thank you my dear! xo
I am a huge fan of Dutch babies Traci and yours looks totally wonderful! Topped with your homemade lemon curd, another favorite of mine, I would be in heaven. Love the chocolate one too! I’ll need to hop on over to The Modern Proper to check it out! Thanks for sharing and hope you and Rob have a wonderful weekend!
Hooray! Oh yes, you’d love the chocolate Dutch Baby… it has a really great depth to it, but not overpowering. Just right. Have a beautiful weekend too, Mary Ann! :D
Traci these are incredible! Those colours, and your photos, and that lighting – all absolutely stunning. Honestly some of my all-time favourite photos of yours – so inspired to make these! I don’t currently have a cast-iron skillet though, and the one that I do have is only ovenproof to 200C – do you think it would still work? Or should I op-shop hunt for a cast iron one? Thanks Traci! xx
Cast iron skillets are easy to find in second hand stores. They are worth looking for. Clean it up with steel wool if it is rusty-most of them are really clean. wipe it down with a thin layer of oil. Put it in a 200 degree oven for an hour-repeat a couple of times and you will have a wonderful skillet to use forever. These are the best.
Thank you for your note, Donna! This is so helpful!
Thank you Claudia and for your feedback! I hope you’ll give these a go and enjoy them as much as we did. Both are just delicious.. for the chocolate lover or lemon and fruit lover. You could try the 200C, although I’ve not tried it. It’s a bit of a cooler oven than I would recommend. However… you can still make it, and it may not puff as much and take a bit longer to cook. It will still be delicious! xo
They look so opposite but they taste equally good!
Agreed, Christine! Both are sooo good…!
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