Classic Dutch Baby Pancake (with Lemon Sauce and Berries)

A Dutch baby pancake topped with lemon curd, fresh blueberries, raspberries, blackberries, lemon slices, and edible flowers in a cast-iron skillet.

Classic Dutch Baby Pancake (with Lemon Sauce and Berries)

This Lemon Curd Dutch Baby is a big, puffy German pancake baked in a cast iron skillet until deeply golden with dramatic, crispy edges. Then, it's filled with silky homemade lemon curd and piled high with fresh blueberries, raspberries, and blackberries. It looks like something from a fancy brunch spot, but it comes together in about 40 minutes with everyday ingredients.

Course Dessert

Cuisine American

Keyword Lemon Dutch Baby

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 557kcal

Author Julia

Ingredients

For the lemon curd

1 ½ cups granulated sugar
½ cup fresh lemon juice
1 tablespoon lemon zest
6 tablespoons unsalted butter cubed
4 large egg yolks
2 large whole eggs

For the Dutch baby

4 large eggs at room temperature
⅔ cup whole milk at room temperature
⅔ cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest finely grated
½ teaspoon fine salt
4 tablespoons unsalted butter

For serving

Fresh blueberries
Fresh raspberries
Fresh blackberries
Powdered sugar
Edible flowers optional

US Customary - Metric

Instructions

Begin by making the lemon curd: Place the sugar, lemon juice, zest, and butter into a saucepan over low heat. Stir gently until the butter has melted and the sugar has dissolved completely. In a separate bowl, whisk together the egg yolks and whole eggs until smooth.
Increase the heat to medium-low. Slowly pour the eggs into the saucepan, whisking constantly as you go. Continue cooking, whisking continuously, until the mixture thickens and just comes to a gentle boil. Once it begins to bubble, keep whisking for about one minute, until thick enough to coat the back of a spoon. Remove from the heat immediately and continue stirring briefly to stop the cooking. Strain through a fine sieve into a bowl for a smooth finish, then set aside to cool.
Make the Dutch baby: Preheat the oven to 425°F. Place a 10-inch oven-safe skillet into the oven and allow it to heat for at least 15 minutes.
While the oven preheats, prepare the batter. Add the eggs to a blender and blend on medium-high speed until very frothy and pale, about 45 seconds. Add the milk, flour, sugar, vanilla, lemon zest, and salt, then blend again until completely smooth and lump-free.
Let the batter rest for 5 to 10 minutes.
Carefully remove the hot skillet from the oven and add the butter. Return the pan to the oven for 2 to 3 minutes, just until the butter is melted and sizzling.
Working quickly, remove the pan from the oven and pour the batter directly into the center. Return the pan to the oven immediately and bake for 18 to 22 minutes, until the Dutch baby is deeply golden, puffed around the edges, and set in the center. Do not open the oven door during baking.
Remove from the oven and spoon the lemon curd into the center while still warm. Top with fresh berries and edible flowers. Finish with a light dusting of powdered sugar.
Serve immediately and enjoy!

Notes

Room-temperature eggs and milk are essential for a tall, dramatic puff. Set them out 30 minutes ahead, or warm the eggs in a bowl of warm water for 5-10 minutes.
The lemon curd can be made up to 1 week ahead and stored in the refrigerator. You'll have extra — it's wonderful on toast, scones, or stirred into yogurt.
Don't open the oven door while the Dutch baby bakes, or it may deflate.

Storage Instructions

A Dutch baby is truly best fresh from the oven while warm and freshly baked. It does not hold its texture well once cooled. But don’t let leftovers go to waste:

Refrigerate: Store leftover pancake (without the toppings, if possible) in an airtight container for up to 2 days. Store the lemon curd separately for up to 1 week.
Reheat: Warm slices in a 350°F oven for 5-7 minutes to bring back some of the crispness. I don't recommend the microwave — it softens the edges.
Lemon curd can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. It will thicken as it chills, so allow it to sit at room temperature for a few minutes and stir before using if needed. You can also freeze it for up to 2 months. Thaw overnight in the fridge and stir well.

Nutrition