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Lemon Raspberry Dutch Baby

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Quick and easy Lemon Raspberry Dutch Baby. A German style pancake, made in a skillet, served with lemon curd to make that weekend brunch extra special. vegetarian friendly

A fast and fun breakfast to create! Lemon Raspberry Dutch Baby with Lemon Curd | Vanilla And Bean

Have you tried a Dutch Baby?

They’re so fun to whip up and come together quick. Watching the magic unfold in and out of the oven is like watching a good movie or The Bachelor; there’s so much drama!

Of course, what would Valentine’s day be without a bit of drama, right?

A fast and fun breakfast to create! Lemon Raspberry Dutch Baby with Lemon Curd | Vanilla And Bean

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.

A fast and fun breakfast to create! Lemon Raspberry Dutch Baby with Lemon Curd | Vanilla And Bean

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 fast and fun breakfast to create! Lemon Raspberry Dutch Baby with Lemon Curd | Vanilla And Bean

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.

A fast and fun breakfast to create! Lemon Raspberry Dutch Baby with Lemon Curd or Double Chocolate Dutch baby with Vanilla Bean Whipped Cream | Vanilla And Bean

Scroll down for the Lemon Raspberry Dutch Baby recipe. My Easy Lemon Curd recipe can be found here. For the Chocolate Dutch Baby with Vanilla Bean Whipped Cream, and a dreamy chocolate sauce, head over to Holly and Natalie’s site, The Modern Proper, for all the chocolatey recipe details!

Have a beautiful Valentine’s weekend no matter how you celebrate!

A fast and fun breakfast for create! Lemon Raspberry Dutch Baby with Lemon Curd | Vanilla And Bean
5 from 11 votes
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Lemon Raspberry Dutch Baby

For a fast and delicious, drama filled breakfast the Dutch Baby has you covered! Not just reserved for special occasions, this German pancake is no fuss and so delicious.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 -4 Servings
Author Traci York | Vanilla And Bean

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

  1. Preheat the oven to 425F (218C). Place a 10" cast iron skillet on the center rack to preheat while the oven is warming.
  2. In a small bowl, mix the flour, sugar and salt. Set aside.
  3. 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.
  4. 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!
  5. *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.
  6. 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.
  7. Serve with homemade Easy Lemon Curd.
  8. Store in a lidded container for up to two days. Reheat at 325F (180C) for about 8 minutes.

Recipe Notes

Recipe adapted from Eating Up The West Coast, Sweet Laurette's Cafe & Bistro

A fast and fun breakfast to create! Lemon Raspberry Dutch Baby with Lemon Curd | Vanilla And Bean

Comments

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  1. Marissa says

    February 23, 2016 at 11:45 am

    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..

    Reply

    • Traci says

      February 24, 2016 at 10:29 am

      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

      Reply

  2. Lynnette says

    February 22, 2016 at 2:49 am

    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.

    Reply

  3. Asha says

    February 19, 2016 at 4:22 pm

    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

    Reply

  4. Meghan | Fox and Briar says

    February 17, 2016 at 4:34 pm

    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 :)

    Reply

  5. Amy @ Thoroughly Nourished Life says

    February 16, 2016 at 9:18 pm

    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!

    Reply

    • Traci says

      February 18, 2016 at 5:59 am

      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

      Reply

  6. Rachel @ Bakerita says

    February 16, 2016 at 4:13 pm

    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

    Reply

    • Traci says

      February 18, 2016 at 5:58 am

      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

      Reply

    • Traci says

      February 16, 2016 at 2:38 pm

      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!

      Reply

  8. [email protected] says

    February 16, 2016 at 7:12 am

    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

    Reply

    • Traci says

      February 16, 2016 at 2:40 pm

      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

      Reply

    • Traci says

      February 15, 2016 at 6:25 pm

      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

      Reply

  10. Izzy @ She Likes Food says

    February 15, 2016 at 8:49 am

    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 :)

    Reply

    • Traci says

      February 15, 2016 at 9:57 am

      … 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!!

      Reply

  11. Liz @ Floating Kitchen says

    February 15, 2016 at 5:15 am

    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!

    Reply

    • Traci says

      February 15, 2016 at 9:55 am

      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

      Reply

  14. Kevin | Keviniscooking says

    February 12, 2016 at 4:13 pm

    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.

    Reply

  15. Emily | Gather & Dine says

    February 12, 2016 at 9:43 am

    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!

    Reply

  16. Sarah @ Making Thyme for Health says

    February 11, 2016 at 9:28 pm

    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!

    Reply

    • Traci says

      February 15, 2016 at 10:50 am

      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

      Reply

  17. Alexandra | Occasionally Eggs says

    February 11, 2016 at 8:02 pm

    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!

    Reply

  18. Beeta @ Mon Petit Four says

    February 11, 2016 at 3:37 pm

    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

    Reply

  19. Tessa | Salted Plains says

    February 11, 2016 at 2:26 pm

    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.

    Reply

  20. geraldine | Green Valley Kitchen says

    February 11, 2016 at 10:28 am

    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!

    Reply

  21. Cheyanne @ No Spoon Necessary says

    February 11, 2016 at 10:12 am

    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

    Reply

    • Traci says

      February 11, 2016 at 10:33 am

      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

      Reply

  25. Alison @Food by Mars says

    February 11, 2016 at 4:53 am

    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

    Reply

  26. Mary Ann | The Beach House Kitchen says

    February 11, 2016 at 4:52 am

    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!

    Reply

    • Traci says

      February 11, 2016 at 8:59 am

      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

      Reply

  27. Claudia | The Brick Kitchen says

    February 11, 2016 at 2:12 am

    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

    Reply

    • Donna says

      February 11, 2016 at 3:31 am

      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.

      Reply

    • Traci says

      February 11, 2016 at 8:54 am

      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

      Reply

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