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.
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?
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.
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!
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.
Looking For More BREAKFAST Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of recipes for breakfast I know you’ll enjoy, including:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
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!
- ½ cup milk
- 4 large eggs
- ½ cup all purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1½ teaspoons grated lemon zest
- 3 Tablespoons butter melted, cooled and DIVIDED
Preheat oven to 425°F.
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.
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.
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.
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!
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.
Here’s one more to pin on your Pinterest boards!
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.