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Lemon Dutch Baby pancake topped with fresh berries and powdered sugar

Lemon Dutch Baby with Strawberries & Blueberries

A fluffy and delightful dish perfect for brunch, combining zesty lemon and sweet berries for a mouthwatering experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs These will help achieve that fluffy texture.
  • 1/2 cup milk Whole or 2% works best.
  • 1/2 cup all-purpose flour No fancy flours necessary!
  • 1/4 cup sugar Because life is a little sweeter with sugar.
  • 1 teaspoon vanilla extract For that warm, comforting flavor.
  • 1/4 teaspoon salt To balance everything out.
  • 1/2 teaspoon lemon zest Fresh zest, please!
  • 2 tablespoons lemon juice For that tangy kick.
  • 2 tablespoons unsalted butter For greasing the pan.
  • 1 cup strawberries Sliced.
  • 1 cup blueberries Fresh or frozen is fine.
  • to taste powdered sugar For dusting, optional.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a cast-iron skillet or oven-safe dish, add the butter and let it melt in the oven.
  3. In a mixing bowl, whisk together the eggs, milk, flour, sugar, salt, lemon zest, and lemon juice until smooth.
Baking
  1. Carefully remove the hot skillet from the oven and pour the batter directly into the melted butter.
  2. Bake for 20 minutes, until puffed up and golden.
  3. While baking, wash and slice the strawberries.
  4. Once baked, sprinkle the berries on top and dust with powdered sugar if desired.
Serving
  1. Serve immediately, slicing like a pizza and enjoying while puffed.

Notes

Don’t overmix the batter; a few lumps are fine. Get creative with toppings—consider other fruits like bananas or peaches, or drizzle with maple syrup.