This Lemon Dutch Baby pancake recipe is a simple weekend breakfast idea that you can make in your cast iron skillet in 20 minutes. Serve with your favorite berries and some powdered sugar! This easy Lemon Dutch Baby pancake recipe is a puffy, skillet pancake and your whole family will love this new weekend breakfast idea and you’ll love it because it is so easy!
There’s nothing I love more than a lazy morning. Whether it is at home, the cabin, or even a holiday morning, I love when the morning is slow. We hang around in our pajamas, we read, drink large amounts of coffee and don’t rush out the door.
We like to go to church on Saturday night so our Sunday morning is slow and this recipe for Lemon Dutch Baby Pancake is our new family favorite to enjoy on the slow mornings. I’ve been making the New York Time version and adapted it for our family to include lemon flavors.
Did I tell you it is easy? Seriously, pop the ingredients into your blender and give it a whirl pop in a cast iron skillet, bake, and bam! Easy weekend breakfast!
You know I love a good weekend breakfast! My Lemon Raspberry French Toast Bake, Lemon Zucchini Muffins, and Sheet Pan Pancake are all favorites with the kids and adults in our house! At the end of the post, you’ll find all my favorite weekend breakfast ideas.
This Lemon Dutch Baby Pancake recipe is super yummy but it also cracks me up because while it is cooking, my son will ask, “Is the baby ready?!?” Then when the oven counts down to minutes remaining, he will yell to everyone in the house, “The baby is coming! The baby is coming!” My son LOVES this Dutch Baby breakfast.
What is a Lemon Dutch Baby Pancake?
This recipe is made right in your blender and then bakes in a cast iron skillet. The eggs, flour, and sugar combine to form a puffy pancake when it bakes in the oven. After I top it with powdered sugar, I slice it up like a pizza! It’s also called a Dutch, German, puff, or popover pancake.
Super simple ingredients, right? If you’ve been making my Lemon Raspberry French Toast Bake, you probably have that Lemon Extract in your cabinet!
I get all the ingredients for this Lemon Dutch Baby Pancake ready and then it makes it super easy to add to the blender.
My skillet is a workhorse in my kitchen. If you don’t have one, I highly recommend adding it to your kitchen. For this Lemon Dutch Baby Pancake recipe, I heat up my oven, add the skillet to the oven and then remove it to add the butter.
Add the blended mixture to your skillet with the butter.
Once the Lemon Dutch Baby Pancake bakes, it gets a super puffy texture.
When you first take this pancake out of the oven, it will be super puffy and then it flattens out after a while once it sits out.
When I make french toast or pancakes I always give it a brush of butter but because of how this pancake bakes with butter, you don’t need to add any extra butter.
I use my fine mesh strainer to shake powdered sugar on top of the Lemon Dutch Baby Pancake and then I add my favorite fruit. The lemon flavors of this puffy pancake go really well with raspberries and blueberries.
Once I’ve added the toppings to my Lemon Dutch Baby, I slice it up into triangles and serve it up like a slice of pizza.
Helpful Tools for Making Lemon Dutch Baby Pancake
These are affiliate links for my favorite tools for making this recipe. You can also visit my Amazon store to see all my kitchen gadget recommendations.
Measuring Cups: I really love my Glass Pyrex measuring cups. These are super handy for measuring liquids. In this recipe, I use it for measuring the milk.
Fine Mesh Strainer: This fine mesh strainer is awesome for shaking on the powdered sugar in this recipe and it is also fantastic if you like to make strawberry or rhubarb syrup.
Blender: The blender in this recipe makes the batter. I use my Vitamix to combine the batter ingredients and is my favorite thing for making batters and sauces like my Cilantro Sauce. Is it worth it to get a Vitamix? Absolutely. Four words for you: Best.Pina.Coladas.Ever. It is also helpful to blend up the ingredients for my Sweet Potato and Peanut Soup.
Helpful Tips for Making Lemon Dutch Baby Pancake
I always set all my ingredients out first and prep all tools and appliances.
I recommend using whole milk for this recipe.
I always love cooking with my kids but this might be a recipe better made by an adult because of how hot the skillet gets in the oven.
Leave enough room on your oven rack for the pancake to puff up! You’ll be surprised how puffy it gets!
What Should You Serve with Lemon Dutch Baby Pancake
Powdered Sugar: Powdered sugar perfectly compliments this puffy pancake.
Whip Cream: Cool Whip or homemade whip cream would be super good with this breakfast.
Syrup: You can totally top this Lemon Dutch Baby Pancake with maple syrup but I think topping it with my Strawberry Rhubarb Syrup would be fantastic!
Fruit: Blueberries, Raspberries, Bananas, or Strawberries would be yummy inside this skillet pancake! You could also add a Strawberry Rhubarb mixture to this recipe, just follow the directions in my Strawberry Rhubarb French Toast Bake recipe.
- 1 cup Whole milk
- 6 eggs
- 1 tsp Lemon Extract
- Zest from 1 Lemon
- 1 cup flour
- 4 TB Powdered sugar
- 8 TB Butter
- Garnish: Blueberries, Raspberries, or your favorite fruit and Powdered Sugar
- Preheat oven to 425.
- While preparing the Lemon Dutch Baby batter, place your empty 12-inch cast iron skillet pan into the oven to heat up.
- In a blender, combine milk, eggs, lemon extract, zest from one lemon, flour, and powdered sugar. Blend until combined.
- Remove the cast iron pan from the oven and add the butter. Swirl around until the butter is melted.
- Add the Lemon Dutch Baby batter to the skillet.
- Bake in the oven for 20 minutes.
- Serve with powdered sugar and your favorite fresh fruit like raspberries and blueberries.
This recipe is adapted from the New York Times
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