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    Home » Food » Breakfast

    Vanilla and Lemon Dutch Baby Puff Pancake

    February 24, 2021 by Chelsea Kram – XO&So: Vegetarian Comfort Food 1 Comment

    My traditional dutch baby pancake is one of the most popular recipes on my whole site, so I just KNOW you guys are going to love this vanilla and lemon version too!

    Jump to Recipe

    Raise your hand if you're obsessed with all things lemon, too! From lemon squares to lemon tea and now this vanilla and lemon dutch baby, it's hard to go wrong with it. 

    You might also hear of them called "puff pancakes" and it's the same thing: a "puffy" pancake baked in the oven. They're usually baked in a skillet but a pie dish can work too! They get all nice and puffy in the oven and deflate shortly after coming out. They're the perfect vehicle for syrup, powdered sugar, berries, or just about anything else you like to put on pancakes!

    For this lemon dutch baby, we're still keeping things pretty simple, and very similar to my original dutch baby recipe...But with more more vanilla and the addition of lemon zest and juice! YUMMMM! 

    Vanilla and lemon dutch baby

    Here are the ingredients you'll need:

    • Whole milk
    • Flour
    • Eggs
    • Butter (I use unsalted)
    • Vanilla extract
    • Sugar (granulated sugar in the dutch baby and confectioners sugar for the topping)
    • Salt (use a bit less salt if you're using salted butter)
    • Lemon zest (I use a microplaner to zest my lemon. Stop zesting once you reach the white part. You only want the bright yellow part of the lemon for the zest)
    • Lemon juice (for the topping)
    • Any other pancake toppings you like: syrup, berries, whipped cream, etc.

    📖 Recipe

    vanilla and lemon dutch baby pancake in a black skillet

    Vanilla and Lemon Dutch Baby Pancake

    Chelsea Kram – XO&So: Vegetarian Comfort Food
    A vanilla and lemon dutch baby pancake is the perfect weekend brunch recipe that's easy to make and tastes as good as it looks! With fewer than 10 ingredients and ready in under half an hour, this will be your new go-to special breakfast recipe.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Course Breakfast
    Servings 2
    Calories 406 kcal

    Ingredients
      

    • 2.5 tablespoon butter, melted 0.5 tablespoon used to grease the skillet
    • 3 eggs
    • ½ cup whole milk
    • ½ cup flour
    • 2 teaspoon vanilla extract
    • 1 tablespoon sugar
    • ¼ teaspoon salt
    • the zest of one lemon At least one tablespoon or up to two. Stop zesting once you hit the white part of the lemon

    Topping

    • fresh lemon juice
    • powdered sugar
    • syrup
    • fresh berries
    • additional lemon zest

    Instructions
     

    • Preheat your oven to 450F. Place the skillet in the oven to heat it up while the oven warms.
      Melt 2.5 tablespoon of butter in the microwave.
    • In a mixing bowl, whisk three eggs. Add flour, lemon zest, milk, sugar, salt, and vanilla, and 2 tablespoon of the melted butter. Whisk until well-combined, or combine in a food processor for an even smoother result.*
    • Drizzle the remaining half tablespoon of the melted butter into the hot skillet until the surface is greased. Pour the batter into the hot, buttered skillet.
      Bake in the oven for 13-15 minutes, or until the dutch baby is puffy, and slightly golden brown on top. 
    • Squeeze a bit of fresh lemon juice on top of the pancake (at least 1 tbsp), add any left over lemon zest, and sprinkle with powdered sugar (about 1-2 tbsp).
      Serve with maple syrup, berries, whipped cream, or any of your other favorite puff pancake toppings.

    Notes

    • It could serve four if you're serving it with other breakfast dishes. But if you're just having this, it will make two servings.

    Nutrition

    Calories: 406kcalCarbohydrates: 34gProtein: 14gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 289mgSodium: 537mgPotassium: 215mgFiber: 1gSugar: 10gVitamin A: 893IUCalcium: 115mgIron: 3mg
    Tried this recipe?Let us know how it was!

    I can't wait to hear what you think of this one! Please let me know 🙂 I hope you love it.

    XO,

    C

    PS. Are we Instagram friends yet? If not, find me here and tell me this post sent you! 

    If you loved this recipe, here are three more to try next:

    • CARAMELIZED PEAR AND VANILLA BEAN DUTCH BABY
    • MASCARPONE RASPBERRY LEMON LOAF WITH LEMONY GLAZE
    • MY FAVORITE CLASSIC PANCAKE RECIPE OF ALL TIME
    •  

    More Breakfast

    • Brown Sugar Peach Crisp Bars
    • Air Fryer French Toast Sticks with Cinnamon Raisin Bread and Cream Cheese
    • Lemon Fruit Dip with Sour Cream
    • Scrambled Eggs with Ricotta and Chives

    Reader Interactions

    Trackbacks

    1. Vanilla and Lemon Dutch Baby Puff Pancake — XO&So: Vegetarian Comfort Food | My Meals are on Wheels says:
      March 1, 2021 at 8:25 am

      […] Vanilla and Lemon Dutch Baby Puff Pancake — XO&So: Vegetarian Comfort Food […]

      Reply

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    About Chelsea Kram & XO&So

    Hi! I'm Chelsea and I'm the Canadian food blogger behind all of the XO&So vegetarian comfort food recipes. Click here to get to know more about me.

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