Fluffy Puffed Dutch Baby Pancake with Lemon Sugar and Berries
A light, airy Dutch baby pancake that puffs dramatically in the oven, topped with tangy lemon sugar and fresh berries. Perfect for an impressive yet fuss-free breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 3 large eggs, room temperature
- 3/4 cup all-purpose flour (about 95 g)
- 3/4 cup whole milk (180 ml) or milk of choice (almond or oat milk work well)
- 3 tablespoons unsalted butter (about 42 g)
- Zest of 1 lemon, freshly grated
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh or frozen berries (blueberries, raspberries, or strawberries)
- For lemon sugar topping: 2 tablespoons granulated sugar
- For lemon sugar topping: Zest of 1 lemon, finely grated
- Optional: Powdered sugar for dusting after baking
Instructions
- Preheat oven to 425°F (220°C). Place a 10-12 inch oven-safe cast iron skillet in the oven to heat for about 10 minutes.
- In a medium bowl, whisk 3 large eggs until frothy (about 1 minute). Add 3/4 cup all-purpose flour, 3/4 cup whole milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, a pinch of salt, and the zest of one lemon. Whisk until smooth and slightly airy, avoiding lumps. Batter should be pourable but not runny.
- Carefully remove the hot skillet from the oven using oven mitts. Add 3 tablespoons unsalted butter, swirling the pan to melt it completely and coat the bottom and sides. Butter should be sizzling but not browned.
- Immediately pour the batter into the hot, buttered skillet. The sizzle indicates the edges will puff nicely.
- Return the skillet to the oven and bake for 18-22 minutes until edges are puffed high and golden brown and the center is set but still tender. Avoid opening the oven during the first 15 minutes.
- While baking, mix 2 tablespoons granulated sugar with the zest of one lemon in a small bowl to make lemon sugar.
- Once out of the oven, the pancake will slowly deflate—this is normal. Sprinkle lemon sugar evenly over the top, then scatter fresh or thawed berries. Serve immediately.
Notes
Use room temperature eggs and milk for best puff. Preheat skillet thoroughly to get a dramatic puff. Avoid opening the oven during the first 15 minutes to prevent deflation. If edges brown too fast, lower oven rack or reduce temperature slightly. Fresh lemon zest is preferred over pre-packaged for best flavor. Frozen berries should be thawed and drained to avoid sogginess. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend. For dairy-free, use plant-based milk and vegan butter or coconut oil.
Nutrition
- Serving Size: 1/4 of the pancake
- Calories: 280
- Sugar: 10
- Sodium: 150
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 26
- Fiber: 2
- Protein: 8
Keywords: Dutch baby pancake, fluffy pancake, lemon sugar, berries, breakfast, brunch, easy pancake, cast iron skillet