Vanilla and Lemon Dutch Baby Pancake
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.
- 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
- 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 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.
- 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.
Calories: 406kcalCarbohydrates: 34gProtein: 14gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 289mgSodium: 537mgPotassium: 215mgFiber: 1gSugar: 10gVitamin A: 893IUCalcium: 115mgIron: 3mg