Strawberry Lemon Dutch Baby

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If you want to wow your breakfast crowd, you’ve got to try the Dutch Baby. This German pancake is like a fluffy cloud that just melts in your mouth. And my Strawberry Lemon Dutch Baby takes it up a notch with juicy strawberries and a zing of lemon, making it the star of any summer brunch or breakfast.

Whether it’s a special occasion or just a regular weekday, this Dutch Baby is guaranteed to bring smiles to the table. And if strawberries aren’t your jam, don’t worry—I’ve got a Blueberry Lemon Dutch Baby that’s equally divine, packed with tangy blueberries that’ll make your taste buds dance!

Strawberry Lemon Dutch Baby

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Servings 4


  • 4 Eggs
  • 3 Tablespoons Cane Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup All-Purpose Flour
  • 2 Tablespoons Unsalted Butter melted
  • 1 Pinch Sea Salt
  • Zest of 1 Lemon
  • 1/2 Cup Milk of Choice

For the Topping:

  • 1 Cup Strawberries chopped
  • 2 Tablespoons Unsalted Butter


  • Blend all your batter ingredients in a blender until just combined.
  • Let the batter rest in the blender for 10 minutes.
  • Preheat your oven to 450°F and grease a 10-inch cast iron skillet with melted butter.
  • Toss the chopped strawberries in the skillet with butter.
  • Pour the batter over the strawberries evenly.
  • Bake for 17-18 minutes until golden brown and puffy.
  • Dust with powdered sugar and drizzle with maple syrup if desired.
  • Serve it up and savor every delicious bite! 🍓🍋

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