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Lemon Dutch Baby with Strawberries & Blueberries

A fluffy pancake treat that puffs up beautifully in the oven, enhanced with lemon zest and topped with fresh strawberries and blueberries.
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
  

For the Batter
  • 3 large eggs
  • 3/4 cup milk whole milk works best
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon zest freshly grated
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
For Serving
  • 1 cup mixed strawberries and blueberries fresh or thawed if frozen
  • Powdered sugar for dusting
  • Extra lemon wedges for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together eggs, milk, flour, sugar, lemon zest, vanilla, and salt until smooth.
  3. Place the butter in a 10-inch cast-iron skillet or an oven-safe pan and melt it in the preheated oven.
Baking
  1. Once the butter is hot, pour the batter into the skillet carefully.
  2. Bake for 20-25 minutes, watching until it puffs up and turns golden brown.
  3. Carefully scatter the strawberries and blueberries on top once removed from the oven.
  4. Dust with powdered sugar, slice, and serve warm with lemon wedges.

Notes

Don't stress if you don't have a cast-iron skillet; any oven-safe pan works. You can also vary the berries used.