I love a Dutch baby.
A Dutch baby pancake, to be exact.
They are so easy to make and have the most amazing texture: fluffy and airy on the inside and slightly crisp around the edges. They are tender and sweet and the experience is something like eating a pancake cloud!
Another reason I love them? They’re SO versatile! You can flavor them any which way you like and top them with all the things.
This one is hailing bright and light spring flavors and is IDEAL for Easter.
I flavor this Dutch baby simply with lots of fresh lemon flavor and vanilla and then top it off with homemade lemon curd, piles of whipped cream, powdered sugar, and fresh fruit.
It. Is. Wonderful.
So airy and light but still packed with sweet flavor. I am in LOVE.
I have said this time and time again (if you’ve been following along for any stretch of time, forgive my redundancy), but I adore citrus desserts. Specifically lemon. While I won’t go as far as to say that I would always pick a lemon treat over a chocolate one, I will admit that it’s ALMOST always.
I love the sweet-tart nature of lemon desserts, and this Dutch baby pancake embodies just that. Sweet with a touch of lemony tartness. Lots of bright flavor!
Even my husband, who doesn’t love citrus (especially lemon), said this was delicious.
Dutch baby pancakes are such a fun thing to make for fancy breakfast or brunch because they have a real WOW factor but are secretly really easy to make. A heck of a lot easier than flipping pancakes on a griddle!
The key is to start with room temperature ingredients and to make sure that all your toppings/serving components are ready BEFORE you start making the pancake. It takes a good 20 minutes or so in the oven, but you want to serve it immediately as it comes out of the oven for maximum puffiness impact.
SO I prep all the ingredients ahead of time. If I am making my own lemon curd (which I highly encourage you to do!), I make that first and allow it to cool/thicken as I get everything else ready. Slice up your fruit. Whip your cream while the pancake is in the oven (we can’t do this too far in advance either). Just get everything ready!
Place your pan in the hot oven with some butter and then whip up the easy batter. Carefully add the batter to the hot pan and then quickly close the oven. Resist the urge to open the oven! It will deflate the pancake.
All that’s left to do is wait. Gather everyone around a few minutes before it is done and then reveal the magic.
A fluffy pancake will certainly garner some “ooo’s” and “ahh’s.” That I guarantee.
I set it out along with all the toppings and then cut it into big wedges. People can top the pancake however they like.
On mine you’ll find a healthy dollop or two of lemon curd, a teeny bit of whipped cream (not my thing), a dusting of powdered sugar, and some fresh fruit. Maybe even a candied lemon slice or two for drama.
It is as tasty as it is beautiful!
This Lemony Dutch Baby Pancake with Lemon Curd is a taste of spring and a total showstopper of a pancake! A fluffy, tender, and airy lemon pancake is topped with dollops of homemade lemon curd, whipped cream, fresh fruit, and a dusting of powdered sugar. It is as delicious as it is gorgeous!
For the Lemon Curd:
- Zest and juice of 2 lemons (you want roughly 2 tablespoons of zest and ½ cup of fresh juice)
- ½ cup sugar
- 4 tablespoons unsalted butter
- 3 eggs, lightly beaten
For the Pancake:
- 4 tablespoons unsalted butter
- ½ cup whole milk, at room temperature
- 3 large eggs, at room temperature
- 3 tablespoons sugar
- Juice of ½ a lemon
- Zest of 1 lemon (roughly 2 tablespoons)
- 1 teaspoon vanilla bean paste or extract
- ½ cup flour
- 1 teaspoon salt
For Serving (all optional):
- Lemon slices
- Freshly whipped cream
- Maple syrup
- Powdered sugar
- Fresh berries
- Edible flowers
For the Lemon Curd (MAKE AHEAD):
- Put the lemon juice and zest in a pot over medium heat.
- Add the sugar and stir until it dissolves. Reduce the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs.
- Stir almost constantly, keeping the mixture below a simmer, until it thickens, about 8-10 minutes.
- Strain the mixture through a fine-mesh strainer into a large mixing bowl. Cover with plastic wrap, pushing the plastic wrap directly onto the surface of the lemon curd, and then cool completely. It will continue to thicken as it cools. Transfer to the fridge if not using right away.
- This can be made ahead and stored in the fridge for several days.
For the Pancake:
- Preheat the oven to 425°F
- Place the butter in a 10-inch cast iron skillet and place the skillet in the oven to heat while you mix up the batter.
- In a mixing bowl, whisk together the milk, eggs, sugar, vanilla, lemon juice, and lemon zest until well combined.
- Whisk in the flour and salt and mix until the batter is mostly smooth (a few small lumps are fine).
- Remove the hot skillet from the oven and quickly pour in the batter. Be careful as the melted butter in the skillet may pop and sizzle as you do this.
- Return the skillet to the oven and bake for 15-20 minutes, or until the Dutch baby is puffed and golden all over.
- Reduce the oven temperature to 300°F and continue baking for another 5 minutes.
- Remove the skillet from the oven.
- Because Dutch baby pancakes tend to deflate as soon as you take them out of the oven, I like to have everything else ready to go by the time it is almost done in the oven. Have your lemon slices, lemon curd, and whipped cream ready to go.
- When the pancake is done, gently spoon some of the lemon curd into the center. Top with a dollop or two of whipped cream and garnish with lemon slices, a dusting of powdered sugar, a drizzle of syrup, fresh berries, and edible flowers (all optional!).
- Serve immediately.
- To achieve maximum puffiness for your Dutch baby pancake, ensure that your milk and eggs have come to room temperature. Cold ingredients can be used, but your pancake will not be as fluffy (it will still taste great, though).
- To save time and effort, feel free to sub the homemade lemon curd with your favorite store-bought brand.
- Category: breakfast
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