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Lemon Berry Dutch Baby Pancake Recipe

Breakfast for dessert, or dessert for breakfast? Why not both! We partnered with Marcella DiLonardo, of Modest Marce, to create this Lemon Berry Dutch Baby, that’s not only delicious, but versatile.

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One of my favorite things about making a Dutch baby is sitting by the oven and watching it rise. It is so fascinating how something as simple as eggs, flour and milk can puff into the most gorgeous looking breakfast dish. If you are not familiar with a Dutch baby, it is like a cross between a pancake and Yorkshire pudding. Often served for breakfast, but would make for a delicious dessert too.

Copper kettle pouring water into mug with slice of dutch baby on plate

Pouring ingredients for dutch baby into blender on counter

I topped mine with a mound of fresh berries for some gorgeous color. We planted some varieties in our garden this weekend, and I am really hoping that by summer I will be baking with the berries I grew myself. Lots to learn still when it comes to gardening!

Plate with slice of dutch baby

When making the perfect Dutch baby, be sure to use room temperature ingredients and to allow the batter to rest. And don't dream of opening that oven door until it is fully puffed!

Dutch baby next to copper kettle

Side note: I can't get over this copper and brass teapot. It might just be the most beautiful thing in my kitchen!

Copper kettle pouring water into tea cup

Print Recipe
Lemon Berry Dutch Baby
Votes: 120
Rating: 3.56
You:
Rate this recipe!
Servings
Ingredients
  • 3 eggs Room temperature
  • 2/3 cup whole milk Room temperature
  • 2/3 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
  • zest of 1 lemon
  • 1 pinch sea salt
  • 1/4 cup unsalted butter
  • powdered sugar For dusting
  • fresh berries (raspberries, strawberries or blueberries) For serving
  • Whipped cream For serving
Servings
Ingredients
  • 3 eggs Room temperature
  • 2/3 cup whole milk Room temperature
  • 2/3 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
  • zest of 1 lemon
  • 1 pinch sea salt
  • 1/4 cup unsalted butter
  • powdered sugar For dusting
  • fresh berries (raspberries, strawberries or blueberries) For serving
  • Whipped cream For serving
Votes: 120
Rating: 3.56
You:
Rate this recipe!
Instructions
  1. In a blender add the eggs, whole milk, flour, vanilla, lemon juice, lemon zest and sea salt. Pulse until well blended. Let mixture rest for 20 minutes.
  2. While mixture rests, preheat the oven to 450 degrees with the cast iron skillet in the oven.
  3. Remove skillet from oven (be careful it is very hot) and add the butter. Let it fully melt and coat all edges of the pan.
  4. Pour in the batter and place back in oven.
  5. Cook for 20 minutes until it puffs and the edges brown. Do not open the oven door during this process.
  6. Remove from oven. Dust with powdered sugar, top with fresh berries and serve immediately with whipped cream.

Comments

  1. Bonnie Mynahan

    Love that blender, but love recipe more, Thx for sharing.

    May 23, 2017 | Reply
  2. Jan Alberti

    What size cast iron skillet?

    July 4, 2017 | Reply
    • Crate and Barrel

      Marcella used an 8″ cast iron skillet. Hope this helps!

      July 5, 2017 | Reply
    • Kristina

      If you don’t have a cast iron skillet – what else can you use?

      August 10, 2017 | Reply
      • Deb Wiseman

        I have made Dutch babies in pie pans – they work great!

        August 27, 2017 | Reply
  3. Teresa

    is there any way this would work with some sort of gluten free flour?

    July 10, 2017 | Reply
    • Crate and Barrel

      We haven’t tested this recipe with gluten-free flour but we think it would work fine. Happy baking!

      July 11, 2017 | Reply
  4. Dorothy

    I love this dish! It also works really well to use orange juice and orange zest instead of lemon.

    July 27, 2017 | Reply
  5. Elka Eckfield

    Question about the Dutch babies….if you don’t have an iron skillet what else can you use?

    July 30, 2017 | Reply
    • Lisa Bulante

      I’ve used glass pie dishes and they work great also.

      August 5, 2017 | Reply
    • Lee

      I used a dutch oven pot and kept the lid off, worked great

      August 6, 2017 | Reply
  6. Lee

    I made this today, it came out beautifully! Highly recommend. Thank You! Thank You! For the amazing recipe. I hand wrote it down in my must keep recipes book. Only deviation was mine only took about 15-16 minutes to brown. Delicious!

    August 6, 2017 | Reply
  7. Ann Dixon

    gonna try. looks yummy

    August 8, 2017 | Reply
  8. sandy

    so easy and it is a show stopper

    August 23, 2017 | Reply
  9. Susan

    I’ve made Dutch apple babies in a skillet on top of the stove. First had it on a fishing boat in Alaska. It’s a very flexible recipe, any kind of fruit will do.

    September 1, 2017 | Reply
  10. Mary

    What size of cast iron skillet???

    Mary D
    Greenwood Village, CO

    September 2, 2017 | Reply
    • Crate and Barrel

      Marcella used an 8″ skillet.

      September 5, 2017 | Reply
    • Jody Miller

      I’ve used 10” or 12” successfully with the predictable result being a higher fluff with ten inches and a wider, flatter pancake with twelve inches having more room to spread out, add more toppings. I’ve even used my 9 x 12 inch Pyrex baking pan. It doesn’t seem to care much and I’ve yet to ruin one! You could bake this in an old shoe (but don’t!)

      October 6, 2017 | Reply
  11. Susie Daniels

    Can this also be made in popover pans?

    September 9, 2017 | Reply

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