Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!
Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!Have you ever had a Lemon Dutch Baby? Dutch Babies are also called German Pancakes, and this one is absolutely delicious! This fluffy baked pancake is flavored with vanilla extract and fresh grated lemon zest. It can be served with  powdered sugar and lemon wedges, if desired (YES, DO IT!). We love the sweetness a bit of sifted powdered sugar brings, and always squeeze a bit of lemon juice over each portion. It is so yummy!

Guess what? This lemon Dutch baby recipe is super easy, too, which means it’s a keeper! I was inspired to make this after making some absolutely yummy miniature Dutch babies, so I modified the recipe a bit, and landed on this one!

Lemon Dutch Babies are incredibly easy and delicious, and you can’t go wrong with that combo! The ingredients are blended, poured into a hot cast iron skillet, and then baked until golden brown and puffy! Let me show you how easy it is to make a delicious Lemon Dutch Baby that will serve 4!

Scroll Down For a Printable Recipe Card At the Bottom Of The Page

Make The Batter For The Lemon Dutch Baby

Put the milk, eggs, flour, salt, vanilla extract, and freshly grated lemon zest into a blender. Put the lid on (kind of important, right?), and blend these ingredients, until they have been combined well. Make sure there are no lumps in the batter.

The ingredients for the German pancake are blended until smooth.

Blend in 2 Tablespoons of butter, that has been melted and cooled to room temperature, and set remaining ONE Tablespoon aside for later. Drizzle the melted butter (using the removable top as shown below) into the blender, while running the blender on low speed. Okay- now you’ve made the batter for your lemon Dutch baby. See how easy that is?

Melted and cooled butter is added to the batter for the Dutch baby.

Baking The Lemon Dutch Baby

Heat a 9″ or 10″ cast iron skillet on medium heat. Once the skillet is hot, pour in the reserved Tablespoon of melted butter. Use a pastry brush to coat the bottom and sides of the skillet with butter. Pour the batter into the hot skillet, and immediately place the skillet into a preheated 425°F. oven.

Bake the lemon Dutch baby at 425°F. for 13-15 minutes. When done, the Dutch baby should be puffy, and a light golden brown color, and cooked through. Remove the skillet from the oven.

Batter is poured into a hot, buttered skillet before baking.The Lemon Dutch Baby is puffy and golden, once it has been removed from the oven.

Serving The Lemon Dutch Baby

Even though it is optional, I recommend generously dusting the surface with sifted powdered sugar, and lemon wedges. Each person can squeeze fresh lemon juice over their serving (one or two wedges per serving). You won’t need any syrup, because the lemon juice and powdered sugar combo is all you will need to sweeten it. Slice the lemon Dutch baby into 4 wedges, and serve immediately!

A lemon Dutch baby, garnished with powdered sugar, lemon wedges and a strawberry.Lemon wedges and a strawberry garnish the powdered sugar covered Lemon Dutch Baby.

I really hope you enjoy this Lemon Dutch Baby! We really think they are a wonderful breakfast treat. My favorite way to enjoy it is to squeeze fresh lemon juice over my powdered sugar dusted wedge, and eat it just like that – YUM. This breakfast treat is sweet, tangy, and absolutely delicious.

If you enjoy eating Dutch Babies, please be sure to also check out my fun recipe for Mini Dutch Babies. They are fruit filled little miniature Dutch babies, and are perfect for serving at any brunch or special occasion! Thanks for stopping by, and I sincerely hope you will come back again soon for more yummy, family-friendly recipes. Have a fantastic day. friends.

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Lemon Dutch Baby
Prep Time
5 mins
Cook Time
13 mins
Total Time
18 mins
 

Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!

Category: Breakfast
Cuisine: American
Keyword: lemon Dutch baby
Servings: 4
Calories Per Serving: 218 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup milk
  • 4 large eggs
  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • teaspoons grated lemon zest
  • 3 Tablespoons butter melted, cooled and DIVIDED
Garnish with sifted powdered sugar, and lemon wedges, for serving. (OPTIONAL, but recommended)
    Instructions
    1. Preheat oven to 425°F.

    2. Place milk, eggs, flour, salt, vanilla, and lemon zest into blender. Put lid on; blend well, until combined. Make sure there are no lumps in the batter. Drizzle in 2 Tablespoons of butter (melted/cooled to room temp.) slowly through removable top on blender. Reserve remaining Tablespoon of butter for later.

    3. Heat a 9" or 10" cast iron skillet on medium heat. Once skillet is hot, pour in reserved Tablespoon of melted butter. Use a pastry brush to coat bottom and sides of skillet with butter. Pour batter into hot skillet, and immediately place skillet into preheated 425°F. oven.

    4. Bake at 425°F. for 13-15 minutes. When done, the Dutch baby should be puffy, a light golden brown color, and cooked through. Remove skillet from oven.

    5. I highly recommend generously dusting the surface with sifted powdered sugar, and then top with lemon wedges. Each person can squeeze fresh lemon juice over their serving (one or two wedges per serving).  No syrup is really needed, because the lemon juice and powdered sugar combo will sweeten each serving. Slice into 4 wedges, and serve immediately! Enjoy!

    Recipe Notes

    NOTE: Caloric calculation is made without adding in calories from optional powdered sugar and lemon wedge garnish, as amounts used may vary from person to person.

    Nutrition Facts
    Lemon Dutch Baby
    Amount Per Serving (1 (1/4 of total))
    Calories 218 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 7g44%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 210mg70%
    Sodium 305mg13%
    Potassium 134mg4%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 2g2%
    Protein 9g18%
    Vitamin A 591IU12%
    Vitamin C 1mg1%
    Calcium 71mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!

     

    Lemon Dutch Baby

    2 Comments on Lemon Dutch Baby

    1. Sugar is not listed with the amount in the recipe but indicates to mix sugar with milk and other ingredients. Why post photos and how to make this when a key ingredient is missing from the recipe? This would be a fail.

      • Thanks for the catch, Kerry. There is no sugar in the batter, at all. I accidentally added the word “sugar” to the text of the blog and instructions, instead of the word “salt” (as already indicated in the recipe card). Have made the change. Thank you, and have a great day.

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