Lemon Dutch Baby with Strawberries & Blueberries
A light and airy Dutch Baby pancake infused with lemon zest, topped with fresh strawberries and blueberries for a delightful breakfast treat.
Ingredients
For the Dutch Baby
- 2 large large eggs
- 1/2 cup milk Can substitute with almond milk or any other milk alternative.
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest Freshly grated for best flavor.
- 1/4 teaspoon salt
- 2 tablespoons butter For greasing the skillet.
For the Topping
- 1 cup strawberries Hulled and sliced.
- 1 cup blueberries
- powdered sugar Powdered sugar Optional, for serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, lemon zest, and salt until smooth.
- In a large oven-safe skillet, melt the butter over medium heat and swirl it around to coat the skillet evenly.
Baking
- Once the butter is bubbling, pour in the batter and place the skillet in the oven.
- Bake for 20 minutes without opening the oven.
Serving
- While it’s baking, toss the strawberries and blueberries together in a bowl.
- When done, remove the Dutch Baby from the oven, top with fresh berries, and dust with powdered sugar if desired.
Notes
If the Dutch Baby sinks a little after baking, it will still taste amazing. You can customize with different fruits or add cinnamon for extra flavor. Leftovers can be reheated in the oven or microwave.