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Raspberry Lemon Dutch Baby Pancake
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Raspberry Lemon Dutch Baby Pancake

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Author: Samantha Ferraro


  • 3 whole eggs room temperature
  • 1/2 cup flour
  • 1/2 cup milk room temperature
  • 1 Tb vanilla extract
  • 1 heaping tsp lemon zest
  • 3 Tb Bonne Maman raspberry preserves
  • 3-4 Tb butter
  • Powdered sugar optional, for garnish
  • Lemon wedges for garnish


  • First pre-heat your oven to 425 degrees F.
  • In a food processor or blender, add the eggs, milk, flour, lemon zest and vanilla extract and blend togetehr until everything is smooth and combined.
  • In a small-medium cast iron pan, melt 2 Tb of butter, swirling around the pan to coat the bottom. Pour in the pancake mixture and place in the oven and cook for 20 minutes.
  • After 20 minutes, lower the oven to 300 degrees F and cook for an additional 5 minutes.
  • Once done, remove from the oven and top with raspberry jam, butter and a squeeze of lemon juice.


Recipe adapted from NY Times Food