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
Ingredients
- 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
Instructions
- 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! 🍓🍋