Easy Lemon and Vanilla Dutch Baby Pancake
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Whip up this easy lemon Dutch baby pancake in about 30 minutes for an impressive brunch feature. Simply bake the batter in a cast iron skillet until golden and puffed, then fill with homemade lemon curd and finish with a layer of soft, toasted meringue.
For those who love Dutch baby pancakes, our classic Dutch baby recipe is a tried and true favorite. Pair it perfectly with our homemade lemon curd recipe for an extra zesty twist. And if you're need more lemon-infused brunch ideas, don't miss my soft and fluffy blueberry lemon loaf recipe.
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⭐️ Why this recipe works
- Simple ingredients: Utilizes pantry staples like flour, eggs, milk, and lemons.
- Quick preparation: Ready to serve in under 30 minutes, perfect for brunch or a special breakfast.
- Versatile: Easily adaptable with various toppings and flavors.
- Impressive presentation: Puffs up beautifully, making it a showstopper at any brunch or dessert. Especially perfect for Mother's day or Easter.
🧾 Ingredients overview
- Lemons and lemon curd: Infuse the dish with a zesty, bright flavor that contrasts beautifully with the sweetness.
- Eggs: Act as the rising agent, providing structure and a rich texture to the pancake.
- Milk: Creates a smooth, liquid base for the batter, contributing to the custard-like interior.
- Flour: Forms the foundation of the pancake, allowing it to rise and maintain its shape.
- Sugar: Sweetens the batter subtly, complementing the tanginess of the lemon.
- Butter: Used for greasing the pan, it also introduces a golden color and delicious flavor to the edges.
- Salt: Enhances the overall flavors of the pancake, making the lemon and vanilla notes more pronounced.
- Vanilla extract: Adds a layer of warmth and depth, elevating the lemon's bright notes with its sweet, aromatic essence.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Lemon Dutch baby recipe step-by-step
- Prep Your Ingredients and Equipment
- Before you start, gather all your ingredients and measure them out. This is called mise en place, a French culinary phrase which means "everything in its place." It helps streamline the cooking process.
- Ensure your eggs and milk are at room temperature to achieve the best texture in your Dutch baby.
- Position a rack in the middle of your oven to ensure even cooking, and preheat to 425°F (220°C) with the skillet inside. Using a 10-inch cast iron skillet or individual ones is ideal, but any oven-proof skillet will work.
- Make the Batter
- In a medium mixing bowl, whisk together the eggs, milk, flour, sugar, salt, and vanilla extract vigorously until the batter is smooth. Aim for a consistency similar to heavy cream. Small lumps are okay, but try to minimize them for a smoother texture.
- Grate the zest of one lemon into the batter to infuse it with a bright citrus flavor. The zest is where all the essential oils are, adding a punch of lemon without altering the batter's liquid ratio.
- Prepare the Skillet
- Once the oven is preheated, carefully remove the hot skillet using oven mitts. Add butter to the skillet, swirling to coat the bottom and sides. The butter should melt and sizzle immediately, browning slightly; this adds flavor and prevents sticking.
- Pour the batter into the center of the skillet, allowing the butter to mix in. Do not stir; the heat will distribute the butter throughout the batter.
- Bake
- Immediately return the skillet to the oven. Bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown around the edges. The center should be set but still slightly custardy.
- Avoid opening the oven door during the first 20 minutes of baking to prevent the Dutch baby from deflating.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for lemon Dutch baby success.
- Do not open the oven: Keep the oven door closed while baking to ensure the pancake puffs up.
- Use room temperature ingredients: This helps the batter mix smoothly and rise better.
- Experiment with citrus: Try using orange or lime zest for a different twist on the classic lemon flavor.
- Serving immediately: Dutch babies are best enjoyed fresh out of the oven while they’re still puffy and warm. Plan your timing so it's ready right as you're set to serve.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze individual slices on a baking sheet before transferring to a freezer bag; store for up to 1 month.
- Reheat: Warm in a 350°F oven until heated through, about 5-10 minutes.
❓Recipe FAQ's
You can prepare the batter up to 1 day ahead of time but bake when ready to serve. Dutch baby recipes are at their best fresh from the oven. Leftovers are absolutely fine, but for maximum visual impact, you want your first serving of this recipe to be as fresh from the oven as possible.
Absolutely, stone fruits like peaches or cherries can also be delicious. For more serving inspiration, check out my other Dutch baby recipe.
Swap the all-purpose flour for your favorite gluten-free flour blend. Just ensure it's a 1:1 substitute to maintain the texture.
Generously butter your skillet before adding the batter. This not only prevents sticking but also adds a delicious buttery flavor to the pancake's edges.
While homemade lemon curd adds a special touch, store-bought lemon curd is a perfectly fine substitute, especially if you're short on time.
Yes, any oven-proof skillet or baking dish will work. The key is to ensure it's properly preheated with the rest of the oven.
Here are more of my favorite brunch recipes:
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Easy Lemon and Vanilla Dutch Baby Pancake
Ingredients
For the Dutch Baby:
- 4 tablespoons butter, for the batter + extra for greasing the pans
- 4 eggs, at room temperature
- ⅔ cup milk, at room temperature
- ⅔ cup all-purpose flour
- 2 teaspoons vanilla extract
- 1 lemon, zest only
- ½ teaspoon salt
For the Meringue:
- 2 egg whites
- ½ cup sugar
To Serve:
- 1 batch homemade lemon curd
- Fresh raspberries, optional
Instructions
Instructions
Prepare Your Ingredients and Equipment:
- Begin by preheating your oven to 400ºF (200ºC). Place your individual cast iron skillets or oven-proof pans in the oven as it heats to get them hot.
- Meanwhile, gather all your ingredients. For the Dutch baby, ensure the eggs and milk are at room temperature for the best rise.
Make the Batter:
- In a medium mixing bowl, combine the eggs, milk, flour, vanilla extract, and salt. Whisk until the mixture is smooth and has the consistency of heavy cream. Melt 4 tablespoons of butter and let it cool slightly before whisking it into your batter.
Grease the Pans:
- Carefully remove the hot skillets from the oven using oven mitts. Place a small piece of butter (about ½ teaspoon) in each skillet, swirling to coat the bottom and sides. The butter should melt and sizzle, browning slightly.
Bake the Dutch Babies:
- Pour the batter evenly into the prepared skillets. Return them to the oven and bake for about 15 minutes. Remember, do not open the oven door during the first 10 minutes of baking to ensure they puff up properly.
Make the Meringue:
- As the Dutch babies bake, prepare the meringue. Beat the egg whites and sugar in a clean, dry bowl until soft peaks form. This can be done with a hand mixer or a stand mixer fitted with the whisk attachment.
Add Lemon Curd and Meringue:
- Once baked, remove the Dutch babies from the oven. Top each with a generous spoonful of lemon curd, spreading it evenly. Then, spoon or pipe the meringue over the lemon curd.
- Return the skillets to the oven, but switch it to broil. Broil for about 5 minutes, or until the meringue is toasted to your liking. Watch closely to avoid burning.
Serve Immediately:
- Serve your lemon Dutch babies fresh from the oven, garnished with fresh raspberries if using. They're best enjoyed warm, with the meringue slightly crispy from the broiler.
Notes
- Achieving the Perfect Rise: Room temperature ingredients are key to a good rise. Cold ingredients can affect how the Dutch baby puffs up in the oven.
- Meringue: Before making the meringue, ensure your bowl and whisk are completely clean and dry; any grease can prevent the egg whites from reaching their full volume.
- Watching the Broil: The broiler can toast the meringue quickly, so keep an eye on it to ensure it doesn't burn.
- Serving Suggestion: The tangy lemon curd and sweet meringue balance the rich, eggy pancake. For an added burst of color and freshness, serve with seasonal berries.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Where is the lemon curd recipe???
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!
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!