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Lemon Dutch Baby with Strawberries & Blueberries

A light and airy pancake bursting with fresh berries and a zesty lemon flavor, perfect for brunch or a delightful midweek treat.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large eggs
  • 3/4 cup milk (whole or 2%) Alternative: can use non-dairy milk
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 unit Juice and zest of 1 lemon
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • to taste Powdered sugar (for serving)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Grab a cast-iron skillet or an oven-safe baking dish.
  2. In a mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, salt, lemon juice, and lemon zest until you have a smooth batter.
  3. Place the skillet in the oven with the butter and let it melt and bubble.
Baking
  1. Once the butter is melted, carefully pull the skillet from the oven and pour the batter into the melted butter.
  2. Return it to the oven and bake for about 20-25 minutes, or until the edges are puffed and golden brown.
Serving
  1. While your Dutch Baby is baking, wash and prep your berries. Feel free to toss them with a bit of sugar if you like!
  2. When your Lemon Dutch Baby is ready, dust it with powdered sugar, and top it with the fresh berries.

Notes

Don't overmix the batter; a few lumps are fine. You can mix the strawberries and blueberries into the batter before baking, but note that it will affect the puffiness. Store leftovers in the refrigerator in an airtight container.