Lemon Dutch Baby Pancake
This lemon dutch baby pancake recipe is so easy to make! It looks impressive and can be made in a cast iron or regular skillet. It's a perfect oven-baked pancake for brunch at home.
Servings: 4
Calories: 237kcal
Ingredients
- ⅔ cup flour
- 1 cup milk
- 3 eggs
- 1 medium lemon zest and juice
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon butter
- Powdered sugar
- 4-5 strawberries sliced
Instructions
- Preheat oven to 400 degrees F. Once oven has reached the temperature, set timer for 10 minutes and place a medium, oven-safe skillet in the oven for 10 minutes.
- In a blender, add the flour, milk, and eggs. Blend until smooth. Add the zest from one lemon, sugar, vanilla extract, and salt. Blend again until combined.
- Once the 10 minutes are up, remove the skillet from the oven and add the butter to the pan. Swirl around until melted and skillet is coated. Pour the batter in the pan, and return to the oven for 25 minutes.
- After 25 minutes, remove from the oven. Squeeze lemon juice over the dutch baby, then top with powdered sugar, sliced strawberries, and lemon slices (if desired). You can remove it from the pan and put onto a cutting board to slice, or just slice straight in the pan like you would a pie. Enjoy!
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 270mg | Potassium: 207mg | Fiber: 2g | Sugar: 8g | Vitamin A: 459IU | Vitamin C: 21mg | Calcium: 101mg | Iron: 2mg