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Lemon Dutch Baby pancake topped with fresh strawberries and blueberries

Lemon Dutch Baby with Strawberries & Blueberries

This fluffy, oven-puffed pancake is a delightful dish for brunch, filled with the fragrance of lemon and fresh berries.
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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: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large eggs
  • ¾ cup milk
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup unsalted butter
  • 1 none lemon zest and juice
  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla, salt, lemon zest, and lemon juice until you achieve a smooth batter.
  3. Melt the butter in a 10-inch cast-iron skillet or oven-safe pan over medium heat.
  4. Pour the batter into the skillet over the melted butter.
Baking
  1. Bake in the preheated oven for about 20 minutes.
  2. Once puffed and golden, carefully remove it and top it with fresh strawberries and blueberries.

Notes

Butter is ideal for this recipe, but olive oil can be used for a lighter option. Consider adding a splash of maple syrup or honey for a sweet twist. Feel free to swap the fruits based on your preference.