Lemon Berry Dutch Baby (German Pancake)
This was one of those recipes it took me a while to get right. Which is weird, because dutch babies are usually considered pretty easy and forgiving. But MAN, they sure hate me!
I’ve had the idea for a lemon berry dutch baby in my mind for quite some time, really leaning into the summer berry crop. I finally got it locked in and this version was worth the wait!
What is a dutch baby? Also called a german pancake, it’s a large oven-baked pancake that’s somewhere between a popover and a crepe. There’s no leavening (the eggs and steam create the puffiness), and it’s definitely easier than slaving over a stove with individual pancakes.
You can easily make this dutch baby gluten-free, just swapping in a 1:1 gluten-free mix (like Bob’s Red Mill or King Arthur) for the all-purpose flour.
How to make an easy lemon berry dutch baby
Preheat oven to 425 degrees F. Put a 12-inch cast iron pan (or an oven-safe pan) in the oven as it preheats.
Note, if your pan is 10 inches or smaller, you may want to make a 75% version (e.g. 1/2 cup of flour and milk, 3 eggs).
In a blender, combine all the ingredients, EXCEPT the butter and berries. Blend until the batter is well combined and smooth, about 1-2 minutes.
Let the batter rest for 20 minutes if you have the time, but if you’re in a rush, you can go ahead and bake it.
Place the butter in your very hot pan (be careful!) and let it melt completely. Add the fresh berries to the skillet and then pour the batter in.
Bake the pancake in the heated oven for 15-20 minutes at 425 F, until puffy. DON’T OPEN THE OVEN! Then lower the oven temperature to 300 F and bake an additional 5 minutes, as needed.
Remove from the oven and serve right away. You can serve with more fresh berries and whipped cream, maple syrup, or whatever your heart desires.
Other similar easy brunch recipes you’ll love:
- Classic Dutch Baby (or German Pancake)
- Apple Pie German Pancake Bowls
- Austrian Pancake with Plum Compote (Kaiserschmarrn) + GF Option
- Churro Popovers
Pin for later!
Lemon Berry Dutch Baby Pancake
Ingredients
- 4 tablespoons of butter salted or unsalted
- 4 large eggs
- 3/4 cup of all-purpose flour or 1:1 GF blend
- 3/4 cup of milk
- 1 teaspoon pure vanilla extract
- A few drops of almond extract
- 1 tablespoon of granulated sugar optional
- 1/2 teaspoon of ground cinnamon
- Zest of 1 large lemon or 2 small ones
- Blueberries and diced strawberries
Instructions
- Preheat oven to 425 degrees F. Put the 12-inch cast iron pan (or an oven-safe pan) in the oven as it preheats. If your pan is 10 inches or smaller, you may want to make a 75% version (e.g. 1/2 cup of flour and milk, 3 eggs).
- In a blender, combine all the ingredients, EXCEPT the butter and berries. Blend until the batter is well combined and smooth, about 1-2 minutes.
- Ideally, let the batter rest for at least 20 minutes, or even refrigerate the batter for 1-2 hours. But if you’re in a rush, you can go ahead and bake it.
- Place the butter in your very hot pan (be careful!) and let it melt completely. Add the fresh berries to the skillet and then pour the batter in.
- Bake the pancake in the heated oven for 15-20 minutes at 425 F, until puffy. DON’T OPEN THE OVEN! Then lower the oven temperature to 300 F and bake an additional 5 minutes, as needed.
- Remove from the oven and serve right away. You can serve with more fresh berries and whipped cream, maple syrup, or whatever your heart desires.
Notes
