Raspberry lemon Dutch baby is a simple and impressive oven baked pancake that bursts with sweet raspberry jam and bright lemon zest. A Dutch baby pancake is a delightful treat that's perfect to serve for breakfast, brunch or even dessert!
Raspberry lemon Dutch baby also known as a German pancake or a Dutch puff, is a delicious and fluffy pancake that is easy to make and can feed a crowd! The Dutch pancake is made with a simple batter that bakes in a hot skillet until light, puffy and perfectly golden brown.
An extra scrape of lemon zest in the batter brightens up the dutch pancake nicely. Once done, swirl a dollop of sweet raspberry jam on top of the warm pancake, a final squeeze of fresh lemon juice and dusting of powdered sugar. Serve the lemon dutch baby alongside tomato cobbler with Gruyere biscuits or sweet potato frittata for a truly delicious meal!
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🍋 Recipe Highlights
- The lemon Dutch baby uses simple, easy to find staple ingredients, such as flour, eggs and milk.
- Versatile! Use any kind of berries that are in season and or your favorite fruit jam. (This homemade rose jam would be fantastic with the fresh raspberries!)
- Fluffy, light and slightly sweet. The sweetness comes from the raspberry jam and fresh berries.
📋 Ingredients
- Flour: All purpose flour is all you need for this recipe.
- Eggs: Leave the eggs out at room temperature for 20 minutes before adding to the batter.
- Milk: Any milk will work for a lemon Dutch baby, either cows milk, or dairy free milk such as oat milk.
- Vanilla Extract: A splash of vanilla extract works so well with the tart raspberries. You can also use a thicker vanilla bean paste which ahs lovely vanilla bean seeds.
- Lemon: Use a microplane to scrape the very outside of the lemon zest and add that to the batter. Save the rest of the emon and cut it into wedges to squeeze fresh lemon juice once the Dutch pancake is cooked.
- Butter: Use unsalted butter to melt in the hot skillet and save another tablespoon for the cooked Dutch pancake.
- Raspberry Jam and Fresh Raspberries: If you have extra raspberries left voer, save some for stuffed challah French toast.
- Powdered Sugar
See recipe card for full information on ingredients and quantities.
🍒 Substitutions and Variations
- Instead of lemon zest and lemon juice, substitute with orange for a slightly sweeter flavor that pairs well with raspberry.
- Spread the Dutch baby with a different fruit jam, such as blackberry jam, blueberry jam or dark cherry jam.
- Instead of fruit jam, spread a layer of sweet lemon curd or creamy Nutella.
- Garnish with different fruit, such as sliced strawberries, blackberries or pitted cherries.
- For a dairy free option, substitute the milk with unsweetened almond milk or oat milk.
⏲️ Instructions
Step 1: Preheat a cast iron in the oven and add the Dutch baby batter ingredients to a blender.
Step 2: Blend the batter until a smooth consistency, about 10-15 seconds.
Step 3: Remove the hot cast iron from the oven and melt 2 tablespoons of butter, coating the bottom and sides.
Step 4: Pour the pancake batter in and place it back in the oven to cook for 20-22 minutes, until puffed and golden.
Step 5: Spread another tablespoon of butter onto the warm Dutch baby pancake, raspberry jam and a squeeze of fresh lemon juice.
Step 6: Garnish the lemon Dutch baby with fresh raspberries and sprinkle of powdered sugar.
📍 Recipe Tips
- Use room temperature ingredients so the lemon Dutch baby can rise easily in the oven.
- Don't overmix the batter, but mix it enough so all of the flour is incorporated and there are no lumps in the batter.
- Preheat the cast iron in the oven for 15-20 minutes before pouring the batter in.
Recipe FAQs
Instead of cast iron, bake the Dutch baby pancake in a muffin tin or deep oven safe baking dish.
A Dutch baby pancake will rise when baking but will immediately begin to deflate as soon as it cools down. To make sure you get a good puffy outcome, make sure all of the ingredients are at room temperature and don't overmix the batter.
Yes, to re-heat, place the pancake in a 350 degree Fahrenheit oven and bake until warmed through.
More Breakfast Recipes to Try
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Raspberry Lemon Dutch Baby Pancake
LittleFerraroKitchen.com
Equipment
Ingredients
- 3 whole eggs room temperature
- ½ cup all purpose flour
- ½ cup milk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 3 tablespoon raspberry preserves or your favorite preserves
- 3 tablespoons unsalted butter divided
- Powdered sugar for garnish
- Lemon wedges for garnish
Instructions
- Preheat a cast iron in the oven at 425 degrees Fahrenheit.
- In a food processor or blender, add the eggs, milk, flour, lemon zest and vanilla extract and blend together until everything is smooth and combined.
- Once the cast iron is hot, carefully remove it from the oven and melt 2 tablespoons of butter, swirling around the pan to coat the bottom and sides.
- Pour the pancake batter into the hot cast iron and place it back in the oven to bake for 22-25 minutes until puffed up and golden brown.
- Once done, remove the cast iron from the oven and top with another tablespoon of butter, raspberry jam and fresh lemon juice. Garnish with fresh raspberries and dusting of powdered sugar.
Notes
- Use room temperature ingredients so the lemon Dutch baby can rise easily in the oven.
- Don't overmix the butter, but mix it enough so all of the flour is incorporated and there are no lumps in the batter.
- Preheat the cast iron in the oven for 15-20 minutes before pouring the batter in.
Nutrition
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