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Lemony Dutch Baby Pancake with Lemon Curd

  • Author: Molly
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


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):


For the Pancake:

  1. Preheat the oven to 425°F
  2. 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.

To Serve:



  • 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.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: breakfast

Keywords: lemony dutch baby pancake, lemon dutch baby pancake, dutch baby pancake with lemon curd, lemon curd dutch baby, lemon curd dutch baby pancake