Lemon Dutch baby pancake – a quick and simple showstopping breakfast! Baked in a cast iron skillet, and topped with berries, whipped cream and powdered sugar. Perfect for a weekend brunch with friends!
Preheat oven to 425 degrees F. Place 10-12 inch cast iron skillet (or other oven-proof skillet) in the oven to heat up.
Combine eggs, flour, milk, sugar, vanilla extract, salt, and lemon zest in a blender and blend until smooth. Let the batter rest 10-15 minutes so the flour can absorb the liquid.
Bake: Using oven mitts,remove the skillet from the oven, add butter and return to the oven, just until the butter melts (keep a close eye on it so it doesn’t burn). Once the butter has melted, swirl it around the pan so it coats the entire bottom of the pan, add the batter to the skillet and return to the oven. Bake for 20-25 minutes, or until the pancake is fluffy and golden.
Remove the pancake from the oven, cut into wedges and serve immediately with desired toppings. I especially like thawed frozen berries, a dollop of yogurt (or whipped cream), more lemon zest and a dusting of powdered sugar. Enjoy!
Notes
The pancake is most striking right out of the oven. It will deflate quickly, but it will hold in all its deliciousness 🙂LEFTOVERS AND STORAGE: We rarely have leftovers, but you can store leftovers in a glass container in the fridge for up to 4-5 days. The pancakes will get a bit soggy over time, but don’t worry, they’re still delicious. When reheating, crisp them up again on the stovetop or in the oven. NUTRITION NOTES: This Lemon Dutch Baby Pancake is a more indulgent dish, so try balancing it out with a side of veggies and eggs. SERVING SUGGESTION: Serve like a regular pancake with syrup, fruit, and powdered sugar. Prefer savory flavors? Top with anything you like – eggs, herbs, cheese, pesto, you name it.