Lemon Berry Dutch Baby
- A spectacular puffy pancake with bright lemon flavor and sweet-tart berries.
- Golden, crisp edges and a tender custard-like center make this an impressive yet easy breakfast.
- Perfect for weekend mornings or special brunches.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large eggs, room temperature
- 1 cup all-purpose flour, sifted
- 1 cup whole milk, room temperature
- 2 tablespoons granulated sugar
- Zest of 1 lemon (organic preferred)
- 1 cup mixed berries (blueberries, strawberries, raspberries)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons confectioners’ sugar, for dusting
- Maple syrup or honey, for serving (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside to heat for at least 10 minutes.
- In a blender or large bowl, whisk the eggs until frothy, about 30 seconds.
- Add flour, milk, sugar, lemon zest, and vanilla extract (if using). Blend until completely smooth with no lumps, about 30-60 seconds.
- Let the batter rest for 5 minutes.
- If using strawberries, slice them thinly. Leave blueberries and raspberries whole. Toss all berries with 1 teaspoon of flour.
- Carefully remove the hot skillet from the oven. Add butter immediately and swirl to coat the entire bottom and sides as it melts.
- Quickly pour the batter into the center of the hot buttered skillet—it should sizzle on contact.
- Immediately scatter the prepared berries evenly over the surface.
- Return the skillet to the oven and bake for 20-25 minutes until the edges have dramatically risen and turned golden brown. Do not open the oven during the first 15 minutes.
- The Dutch baby will begin to deflate after removal from the oven—this is normal.
- Dust with powdered sugar, slice into wedges, and serve immediately with optional maple syrup and fresh berries.
Notes
- For maximum rise, ensure all ingredients are at room temperature and the skillet is thoroughly preheated.
- The Dutch baby is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 300°F oven for 5-7 minutes to restore some crispness.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 wedge (1/4 of pancake)
- Calories: 285
- Sugar: 12
- Sodium: 75
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 34
- Fiber: 2
- Protein: 10
- Cholesterol: 198
Keywords: Lemon Berry Dutch Baby, dutch baby recipe, berry pancake, citrus brunch, fluffy pancake, oven pancake