Lemon Dutch Baby with Powdered Sugar and Fresh Berries

Why You’ll Love This Recipe

• Big, dramatic puff with crisp, frilly edges and a custardy, tender center.
• One-pan brunch star: minimal ingredients, maximum wow-factor.
• Balanced sweetness: bright lemon, lightly sweet batter, and fresh berries.
• Ready in under 40 minutes with pantry staples.

Grocery List

• Produce: 1 lemon, 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries), optional fresh mint.
• Dairy: 3 large eggs, whole milk, unsalted butter.
• Pantry: All-purpose flour, granulated sugar, powdered sugar, vanilla extract, fine sea salt.

Full Ingredients

Dutch Baby Batter

• 3 large eggs (about 150 g), at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/2 cup (60 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• Optional: 1/2 tsp finely grated lemon zest

For the Pan

• 3 tbsp (42 g) unsalted butter

Toppings

• 2 cups (300 g) mixed fresh berries (hulled/sliced as needed)
• 1 lemon, cut into wedges
• 2 tbsp (16 g) powdered sugar, plus more to taste
• Optional: 1 tsp sugar or honey + 1 tsp lemon juice to lightly macerate the berries
• Optional garnish: a few small mint leaves

Step-by-Step Instructions

Step 1: Preheat the oven and skillet

Place a 10-inch cast-iron skillet on the center rack and preheat the oven to 425°F (220°C). Let the pan heat for at least 10 minutes so it’s ripping hot—this is key for that dramatic lift.

Step 2: Make a silky batter

In a blender, combine eggs, milk, flour, granulated sugar, vanilla, salt, and optional lemon zest. Blend for 15–20 seconds until completely smooth and slightly frothy. No blender? Whisk vigorously in a bowl until lump-free.

Step 3: Rest the batter

Let the batter sit at room temperature for 10 minutes. This brief rest relaxes the flour and allows bubbles to settle, yielding a more even, custardy center and tall edges.

Step 4: Prep the berries

While the batter rests, rinse and pat the berries dry. If you like a glossy finish, toss them with 1 tsp lemon juice and 1 tsp sugar or honey. Set aside.

Step 5: Butter the hot pan and pour

Carefully remove the hot skillet. Add the butter; it should melt and foam instantly. Swirl to coat the bottom and sides. Immediately pour in the batter and return the skillet to the oven without delay.

Step 6: Bake without peeking

Bake for 18–20 minutes until the pancake is deeply golden with towering, crisp edges and a custardy, set center. Avoid opening the oven for the first 15 minutes, or you’ll lose heat and lift.

Step 7: Finish and serve fast

Remove the Dutch baby from the oven. Spritz generously with fresh lemon juice, dust all over with powdered sugar, and tumble the berries on top. Garnish with mint if using. Slice into wedges and enjoy immediately—the puff is most spectacular right out of the oven.

Pro Tips

• Room-temperature eggs and milk help the batter puff higher—cold ingredients can dull the rise.
• Weigh your flour (60 g) for consistent results; too much flour makes a dense pancake.
• Preheat the skillet thoroughly; a sizzling-hot pan and butter are non-negotiable for lift.
• Use a blender for a super-smooth batter, but do not overblend past 30 seconds.
• Pan size matters: 10-inch gives a perfect balance of height and custard; a 12-inch yields thinner, a 9-inch extra puffy.

Variations

• Lemon–Poppy Seed Blueberry: Add 1 tsp poppy seeds and 1 tsp lemon zest to the batter; top primarily with blueberries and finish with a lemon drizzle.
• Cinnamon-Apple Skillet: Sauté 1 thinly sliced apple with 1 tbsp butter, 1 tbsp brown sugar, and 1/2 tsp cinnamon in the hot skillet first. Pour in the batter and bake.
• Savory Herb & Cheese: Reduce sugar to 1 tsp; add 1/2 cup grated Gruyère or cheddar and 1 tbsp chopped chives. Serve with a squeeze of lemon and a simple arugula salad.

Storage & Make-Ahead

The Dutch baby is best right away, but leftovers keep in an airtight container in the refrigerator up to 2 days. Reheat at 350°F (175°C) for 6–8 minutes to re-crisp edges. The batter can be blended up to 24 hours ahead—store chilled and re-blend or whisk briefly before baking. You can also pre-measure dry ingredients in a jar for faster mornings.

Nutrition (per serving)

Approximate values: 260 calories; 13 g fat; 28 g carbohydrates; 7 g protein; 2 g fiber; 15 g total sugars; 200 mg sodium.