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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: 19
Rating: 4.32
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: 19
Rating: 4.32
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
  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

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