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Lemon meringue dutch baby with lemon curd.

Easy Lemon and Vanilla Dutch Baby Pancake

This Lemon Dutch Baby with Meringue is an elegant brunch highlight. It blends the tangy taste of lemon, airy meringue, and a fluffy pancake. Easy to prepare and visually impressive, it's ideal for making any brunch feel special.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 434kcal

Ingredients

For the Dutch Baby:

  • 4 tablespoons butter, for the batter + extra for greasing the pans
  • 4 eggs, at room temperature
  • cup milk, at room temperature
  • 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

    Calories: 434kcal | Carbohydrates: 43g | Protein: 10g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 197mg | Sodium: 496mg | Potassium: 161mg | Sugar: 27g | Vitamin A: 655IU | Calcium: 77mg | Iron: 1.7mg
    have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!