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Lemon Dutch Baby pancake topped with fresh strawberries and blueberries

Lemon Dutch Baby with Strawberries & Blueberries

A fluffy, puffed pancake adorned with juicy strawberries and blueberries, perfect for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Batter
  • 3 large eggs
  • 3/4 cup milk Can use almond milk or oat milk as a substitute.
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon Adds depth of flavor.
  • 2 tablespoons unsalted butter For melting in the skillet.
For the Toppings
  • 1/2 cup strawberries, sliced
  • 1/2 cup blueberries
  • Powdered sugar for dusting Optional, but highly recommended!
  • Fresh lemon juice for drizzling

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, whisk together the eggs, milk, flour, sugar, salt, vanilla, and lemon zest until smooth.
  3. In a large, oven-safe skillet, melt the butter over medium heat.
  4. Pour the batter into the skillet once the butter is sizzling.
Cooking
  1. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until puffed up and golden brown.
  2. Carefully remove the skillet from the oven and top with sliced strawberries, blueberries, and a dusting of powdered sugar, followed by a drizzle of fresh lemon juice.

Notes

This pancake is best served immediately to enjoy its fluffiness. Experiment with toppings like bananas, whipped cream, or yogurt!