Lemon Dutch Baby with Strawberries and Blueberries

Lemon Dutch Baby lifts in the oven and bursts with bright lemon flavor.

introduction — Lemon Dutch Baby

This Lemon Dutch Baby is a quick, impressive breakfast or dessert that puffs high in a hot oven.
Serve it with fresh fruit and a dusting of confectioners’ sugar for a simple treat.
For ideas on what to serve alongside, check these side meal recipes to offer with frittatas.

why make this recipe — Lemon Dutch Baby

Make this Lemon Dutch Baby when you want a fast, showy dish with little fuss.
It uses pantry basics and fresh berries to make a bright, fresh plate that looks fancy but is easy to make.

how to make Lemon Dutch Baby with Strawberries & Blueberries — Lemon Dutch Baby

Follow a few simple steps to make this Lemon Dutch Baby that puffs in the oven.
This method gives a crisp edge and a soft, custardy middle every time.
For a savory main course to pair with this sweet Dutch baby, try the hearty apple cider braised beef with mushrooms.

Ingredients — Lemon Dutch Baby

• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon zest
• 1 pinch salt
• 4 tablespoons unsalted butter
• Confectioners’ sugar
• 1/4 cup lemon curd
• 1 cup fresh strawberries, sliced
• 1/2 pint fresh blueberries

Directions — Lemon Dutch Baby

• Preheat oven to 425°F and heat skillet.
• Blend batter ingredients until smooth.
• Melt butter in hot skillet.
• Pour batter into skillet and bake 20 minutes.
• Lower oven to 300°F and bake 5 minutes more.
• Serve immediately with toppings.

how to serve Lemon Dutch Baby — Lemon Dutch Baby

Serve the Lemon Dutch Baby straight from the oven so it keeps its puff.
Top with lemon curd, strawberries, blueberries, and a light dusting of confectioners’ sugar.

how to store Lemon Dutch Baby — Lemon Dutch Baby

Cool any leftovers to room temperature before storing.
Keep in an airtight container in the fridge for up to 2 days. Reheat briefly in a warm oven to bring back some crisp edges.

tips to make Lemon Dutch Baby — Lemon Dutch Baby

• Use room-temperature eggs and milk for a smooth batter.
• Preheat the skillet so the butter is hot and the batter starts to puff right away.
• Do not open the oven while it rises to keep the best puff.
• If you love blueberries, you might also enjoy this blueberry cake donut holes with citrus glaze as a sweet side.

variation — Lemon Dutch Baby

• Add a splash of orange juice for a citrus twist on this Lemon Dutch Baby.
• Swap strawberries for raspberries or blackberries for different berry flavor.
• Stir 1/4 teaspoon ground cardamom into the batter for warm spice.

FAQs — Lemon Dutch Baby

Q: Can I make the batter ahead?
A: Yes. You can blend the batter up to 4 hours ahead and keep it chilled. Bring it back to room temperature before pouring into the hot skillet.

Q: Why did my Dutch baby fall flat?
A: Oven temperature and a cold pan are common causes. Make sure the oven and skillet are very hot and do not open the oven while baking.

Q: What pan works best for a Dutch baby?
A: A cast-iron skillet or an ovenproof metal skillet gives the best rise and crisp edges. Buy it here.

Q: Can I use milk substitutes for this Lemon Dutch Baby?
A: Yes. Use a full-fat plant milk like oat or soy for best texture, but expect slight changes in flavor.

Q: Can I make it gluten-free?
A: You can try a 1-to-1 gluten-free flour blend. Texture may differ, so watch baking time and doneness.

Lemon Dutch Baby

This Lemon Dutch Baby is a quick, impressive breakfast or dessert that puffs high in a hot oven and bursts with bright lemon flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

  

Batter Ingredients

• 3 large large eggs Use room-temperature eggs for a smooth batter.
• 1/2 cup all-purpose flour
• 1/2 cup whole milk Use room-temperature milk for a smooth batter.
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon zest
• 1 pinch salt

For Cooking

• 4 tablespoons unsalted butter Melt in the hot skillet.

Toppings

• Confectioners’ sugar For dusting.
• 1/4 cup lemon curd For topping.
• 1 cup fresh strawberries, sliced For topping.
• 1/2 pint fresh blueberries For topping.

Instructions

 

Preparation

• Preheat oven to 425°F and heat a skillet.
• Blend batter ingredients until smooth.
• Melt butter in the hot skillet.
• Pour the batter into the skillet and bake for 20 minutes.
• Lower oven to 300°F and bake for 5 minutes more.
• Serve immediately with lemon curd, strawberries, blueberries, and a light dusting of confectioners’ sugar.

Notes

Cool any leftovers to room temperature before storing. Keep in an airtight container in the fridge for up to 2 days. Reheat briefly in a warm oven to bring back some crisp edges. If you love blueberries, consider making blueberry cake donut holes with citrus glaze as a sweet side.

Keyword breakfast, dessert, Easy Recipe, Lemon Dutch Baby, puff pancake