This Lemon Meringue Dutch Baby Pancake is the perfect brunch treat. Soft and fluffy pancakes baked in a cast iron skillet and filled with homemade lemon curd and topped with the softest toasted meringue.
These Dutch Babies are what brunching dreams are made of. The softest and fluffiest Dutch baby pancake batter, baked in a cast iron skillet and served with that homemade lemon curd from last week. Dutch babies or German pancakes are really just another name for a Yorkshire Pudding.
Lemon Meringue Dutch Baby
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Dutch babies can be a brunch or dessert that makes people question their abilities in the kitchen. The nervousness about getting your pancake to rise properly, or for making sure that the outside is crisp enough and the inside is light and fluffy enough. But, have no fear. I’ll be walking you through it all.
- Let’s start with the batter. The ingredients are eggs, flour, milk and a pinch of salt. Some recipes will substitute milk for water or a mix of half water and half milk. This will result in a much crispier exterior. My personal preference is for all milk as it makes a soft and fluffy batter which is perfect for brunch.
- Do you need to rest the batter before baking? No. This is a common thought that resting the batter will make the puddings rise better, but in my personal experience, it’s just not that necessary. If you have time the night before, then by all means, make the batter and rest it, but if not, don’t sweat it.
- What kind of fat should you use to bake your Dutch baby? Vegetable oil is a safe bet here. I use vegetable oil because of its high smoke point and its neutral taste. If you’re making a savory Dutch Baby or Yorkshire pudding to go with a roast, then you can use the fat drippings from your roast. But for this recipe, just vegetable oil is what we’re using.
- Heat is probably the most important factor when making a Dutch baby. The fat should be smoking hot and should start to sizzle as soon as you drop the batter into the fat.
These Dutch babies are made in individual cast iron skillets, but you can make them in muffin tins, or in one large cast iron skillet to put in the center of the table. These would be so perfect for an Easter brunch or for Mother’s Day. Either way, you’ve just absolutely crushed your brunch game.
Need More Brunch Ideas? Try these…
Tools used to make this Recipe Name
Lemon Meringue Dutch Baby
- 1 Batch Homemade Lemon Curd
- 4 tablespoons butter melted
- 4 eggs
- 2/3 cup milk
- 2/3 cup flour
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
For the Meringue
- 2 egg whites
- 1/2 cup sugar
- Preheat oven to 400ºF. Melt the butter in the microwave or in a small saucepan. Set aside to cool.
- In a medium bowl whisk the milk, eggs, flour, salt and vanilla. Add the melted butter and whisk to a smooth batter.
- Divide the vegetable oil between 4 individual cast iron skillets and place in the preheated oven for about 6 minutes, until the oil is smoking hot. Carefully remove the skillets from the oven and carefully pour the batter into the skillets. Place back in the oven to bake for about 15 minutes. DO NOT open the oven for the first 10 minutes.
- Once the Dutch babies are baked, remove from the oven and top with about 2 tablespoons of lemon curd. Top that with the meringue and gently toast under the broiler for about 5 minutes until the meringue is gently toasted. Serve with fresh raspberries.
- To make the meringue whisk the egg whites and the sugar until soft peaks form. Place on top of the lemon curd and gently toast for about 5 minutes.
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