Lemon Dutch Baby with Strawberries & Blueberries

Lemon Dutch Baby with Strawberries & Blueberries is a stunning, puffed oven pancake with a crisp golden edge, soft custardy center, and a refreshing citrus twist. Topped with juicy berries and a dusting of powdered sugar, this dish makes breakfast feel like a celebration. I love making it on weekends or when I want something show-stopping but surprisingly simple.

Why You’ll Love This Recipe

I love how this Dutch baby comes together in just one pan with minimal effort. It’s light, zesty, and full of bright flavor thanks to fresh lemon. The strawberries and blueberries add natural sweetness and color, making every bite feel fresh and fruity. It’s a beautiful blend of pancake, crepe, and souffle—all in one skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dutch baby:

• Eggs

• All-purpose flour

• Milk

• Sugar

• Vanilla extract

• Lemon zest

• Salt

• Butter (for the skillet)

Toppings:

• Fresh strawberries, sliced

• Fresh blueberries

• Powdered sugar (for dusting)

• Fresh lemon juice (optional for drizzling)

• Whipped cream or yogurt (optional)

Directions

1. I preheat the oven to 425°F (220°C) and place a cast iron skillet (about 10–12 inches) in the oven to heat.

2. In a blender or bowl, I mix the eggs, flour, milk, sugar, vanilla, lemon zest, and salt until smooth.

3. Once the oven is ready, I carefully remove the skillet, add the butter, and swirl to coat the bottom and sides.

4. I pour the batter into the hot skillet and return it to the oven immediately.

5. I bake for 18–20 minutes, or until the Dutch baby is puffed and golden around the edges.

6. While it bakes, I prepare the berries and any additional toppings.

7. Once out of the oven, I top the Dutch baby with strawberries and blueberries, a dusting of powdered sugar, and a drizzle of lemon juice if I want extra zing.

8. I serve it warm straight from the skillet, optionally with a spoonful of whipped cream or a dollop of yogurt.

Servings and timing

This recipe serves 2–4 people. Prep takes about 10 minutes, and baking takes 20 minutes. Total time is around 30 minutes.

Variations

Sometimes I mix blueberries into the batter before baking, or swap in raspberries and blackberries depending on what I have. For a sweeter version, I use lemon curd and whipped cream on top. If I want something richer, I serve it with a scoop of vanilla ice cream for dessert instead of breakfast.

Storage/Reheating

This Dutch baby is best fresh from the oven when it’s puffed and golden. If I have leftovers, I store them in the fridge and reheat briefly in the oven or microwave. It won’t be as puffy, but it’s still tasty the next day.

FAQs

Can I make the batter ahead?

Yes. I often blend the batter the night before and keep it in the fridge. I let it sit at room temperature for 10–15 minutes before baking.

What if I don’t have a cast iron skillet?

I’ve made this in any oven-safe skillet or deep pie dish. Just make sure it’s hot before pouring in the batter.

Can I make it gluten-free?

Yes. I use a 1:1 gluten-free flour blend and it still puffs up nicely.

Why didn’t my Dutch baby puff up?

It’s important the skillet is very hot and the oven isn’t opened during baking. Cold batter and high heat are the keys to that dramatic rise.

Can I use frozen berries?

Yes, but I thaw and drain them first so they don’t water down the Dutch baby or make it soggy.

Conclusion

Lemon Dutch Baby with Strawberries & Blueberries is one of my favorite ways to bring a little elegance and sunshine to breakfast or brunch. It’s easy to whip up, endlessly adaptable, and always impressive straight from the oven. With its zesty lemon flavor and juicy berry topping, this dish is a guaranteed crowd-pleaser.

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