Lemon Dutch Baby Pancake

A dramatic, puffy pancake with bright lemon flavor and crisp edges.

Bakes in a hot skillet for an impressive rise and custardy center.

Perfect for brunch or a special breakfast that’s surprisingly simple to make.

Scale

Position rack in middle of oven and preheat to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat.
In a blender, combine eggs, flour, milk, sugar, lemon zest, lemon juice, vanilla (if using), and salt. Blend on high for 30-45 seconds until completely smooth.
Carefully remove the hot skillet from the oven using oven mitts. Add butter and swirl to coat the bottom and sides of the skillet.
Immediately pour the batter into the center of the hot buttered skillet and quickly return it to the oven.
Bake for 15-20 minutes until puffed dramatically and golden brown around the edges. Do not open the oven during the first 15 minutes of baking.
Remove from the oven (it will begin to deflate immediately – this is normal).
Dust with powdered sugar, add a sprinkle of fresh lemon zest, and serve immediately with your choice of toppings.

For maximum rise, ensure all ingredients are at room temperature.

The pancake will begin to deflate as soon as it’s removed from the oven – this is completely normal and creates the classic dutch baby crater shape.

Serve immediately for the best texture and temperature.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Keywords: lemon dutch baby pancake, dutch baby pancake, lemon pancake, easy brunch recipe, fluffy pancake, breakfast, brunch

Find it online: https://www.joyliciousrecipes.com/lemon-dutch-baby-pancake-zesty-fluffy-easy/