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
- 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.
Vanilla and Lemon Dutch Baby Pancake
- 2.5 tbsp butter, melted 0.5 tbsp used to grease the skillet
- 3 eggs
- ½ cup whole milk
- ½ cup flour
- 2 tsp vanilla extract
- 1 tbsp sugar
- ¼ tsp 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
- fresh lemon juice
- powdered sugar
- fresh berries
- additional lemon zest
- Preheat your oven to 450F. Place the skillet in the oven to heat it up while the oven warms.Melt 2.5 tbsp of butter in the microwave.
- In a mixing bowl, whisk three eggs. Add flour, lemon zest, milk, sugar, salt, and vanilla, and 2 tbsp 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.
- 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.
I can’t wait to hear what you think of this one! Please let me know 🙂 I hope you love it.
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