Delicious Lemon Dutch Baby Recipe you can make at home! This puffy pancake has lemon zest and lemon glaze to take it over the top.
Lemon Dutch Baby
I am so excited to share this lemon puffy pancake recipe with all of you! This was one of my goal recipes to share this year.
One of my favorite Spokane Restaurants is The Yards Bruncheon located in Kendall Yards near downtown Spokane. I ALWAYS order their Lemon dutch baby covered in powdered sugar.
The restaurant is so cute and always has great food. Even John's Mom and Grandmother loved it when we took them there and they are normally only happy at a restaurant they know. LOL!
I have been wanting to make a dutch baby at home for years. For some reason, I always thought they were going to be super hard to make and take a long time.
Thankfully I can tell you making dutch babies at home is not hard, does not take a ton of time, and is so worth it!
While these may not be a normal daily breakfast option it is perfect for weekend brunch. Truly you could make these as a weekday breakfast but most days we are running around trying to get work done on time so we make a quick and easy weekday breakfast.
Great Breakfast Recipes
Crockpot Bacon and Egg Casserole
Lemon Dutch Babies and Glaze
- All-purpose Flour
- Vanilla Extract
- Lemon Zest
- Lemon Juice
- Powdered Sugar
Cast Iron Skillet - I used a 10.25 inch Cast Iron Skillet. I wanted the dutch baby to spread out nicely and grow up the sides of the hot pan.
Whisk - You want to use a whisk that is comfortable to hold and can easily fit in your mixing bowl.
The cast iron skillet will be HOT when you remove it from the oven! I put down multiple trivets and towels on my counter because I am a scaredy cat and freak out that the heat will damage our quartz countertops.
Don't worry if your lemon dutch baby shrinks after you remove it from the oven. As it cools down and the heat releases the puffy pancake will shrink but still taste amazing.
I put in the recipe card that this serves 4 which is true if you have side dishes like bacon, sausage, and eggs. If you are just eating the dutch baby I would plan on it feeding 2 people or 1 really hungry person. My husband and I normally split this and then may snack on some side dishes if we are really hungry.
You can easily serve this on a platter if you want to remove it from the cast iron. I serve it in the cast iron on a folded up towel on the table. We just dive in and try not to fight over the last few pieces.
We pour the lemon glaze over the lemon dutch baby and then top it with a bit of powdered sugar.
This recipe is featured in our lemon desserts collection.
Lemon Dutch Baby Recipe
- 3 Eggs
- ½ cup Milk
- ½ cup All Purpose Flour
- 1 teaspoon Vanilla Extract
- ¼ cup White Sugar
- 2 Tablespoon Butter
- 1 teaspoon lemon zest
- 1 teaspoon Lemon Juice
- 1 teaspoon Milk
- ½ cup Confectioners Powdered Sugar
- Preheat oven to 450 degrees
- Beat the eggs and milk together until smooth
- Add in the flour, sugar, lemon zest, and sugar and whisk until there are no lumps.
- Place Cast Iron Skillet into the preheated oven with the butter
- When the butter is melted, carefully pour dutch baby batter into the skillet and bake for 15 minutes
- Combine Lemon Juice, Milk and powdered sugar until a glaze forms. If the mixture is too dry add in more milk and lemon juice until you get the consistency you want.
Loved the freshness of the lemon- like no other. Super easy!!
Absolutely the easiest way for a WOW factor. Impressed my wife with this beautiful breakfast treat. I wish I could post a photo. If I do it again I will add blackberries and strawberries for presentation. What a delight!
So easy and so good!
Very easy and yummy! I took mine out at 8 minutes and some of the sides were a bit crunchy.