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You are here: Home / Desserts & Baking / Pies & Tarts / Lemon Dutch Baby Pancake

Lemon Dutch Baby Pancake

March 31, 2019   /   By Debs   /   3 Comments

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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.

Lemon Meringue Dutch Baby in a cast iron skillet.

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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Top down photo of a Lemon Meringue Dutch Baby with a jar of lemon curd.

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.

Eggs and flour in a bowl.

Butter drizzling into batter.

  • 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.

Top down shot of lemon meringue Dutch Baby in a cast iron skillet.

Need More Brunch Ideas? Try these…

  • Light & Fluffy Buttermilk Dutch Baby
  • Spicy Turkish Style Baked Eggs
  • Simple 20 Minute Chilaquiles

Tools used to make this Recipe Name

  1. Cast Iron Skillet
  2. Glass Mixing Bowl
  3. Balloon Whisk

Lemon Meringue Dutch Baby

Salted Mint
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Brunch
Cuisine American
Servings 4 Servings
Calories 434 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Notes These Dutch babies are best eaten the day they’re made, but they can keep in the fridge overnight with all components stored separately.
Notes The meringue is a French meringue and needs to be broiled or toasted with a blow torch to avoid consuming raw egg whites.
Keyword Dutch Babies, Easy Brunch, Lemon Meringue Dutch Baby

 

THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

 

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Filed Under: Breakfast & Brunch, Pies & Tarts, Spring/ Summer

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Previous Post: « The Easiest (and Best) Lemon Curd
Next Post: One Pot Pasta With Peas and Bacon »

Reader Interactions

Comments

  1. Mary Ann | The Beach House Kitchen

    April 1, 2019 at 2:25 am

    I love Dutch babies Debs and I haven’t made one in a while. You’re inspiring me with these beauties! I LOVE the meringue on top! Gorgeous work!

    Reply
  2. Dianna

    April 5, 2019 at 7:19 am

    Where is the lemon curd recipe???

    Reply
    • Debs

      April 5, 2019 at 8:03 am

      Hi Dianna it’s this recipe right here. https://saltedmint.com/the-easiest-lemon-curd/
      I linked it in the post, but I’ll link it in the recipe card too. Thanks so much for pointing that out! Enjoy!

      Reply

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