Strawberry Lemon Dutch Baby

If you’re looking for a breakfast that is sure to impress, then look no further than the Dutch Baby. This light and fluffy German pancake is reminiscent of the American popover, and practically melts in your mouth. And when it comes to Dutch Babies, my Strawberry Lemon Dutch Baby is the perfect way to enjoy this delicious breakfast treat, this summer. It’s loaded with fresh strawberries and a burst of tart lemon for a delectable treat that will elevate any brunch or breakfast spread.

Friends, when it comes to breakfast, there is truly nothing that feels more nostalgic nor luxurious than pancakes. Whether I’m making my classic Vegan Buttermilk Pancakes or my veggie-packed Spinach Banana Blender Pancakes, I am always in the mood for pancakes. Which is why, when I had my family over for Mother’s Day brunch, I knew I needed to make a delicious yet elevated form of pancakes. That’s where this recipe was born.

Dutch Babies are a thick, fluffy, German-style pancake that I first had at The Original Pancake House back when I was a kid. I remember being amazed at how fluffy these pancakes were… and by the fact that they were served in a cast iron skillet. Once I doused them with powdered sugar and maple syrup, it was game over- I had officially found my new favorite recipe.

This Dutch Baby is perfect for a celebratory brunch, or even just an extra-special weekday breakfast. You truly can’t go wrong with this recipe! And if strawberries aren’t your thing, then you have to try my Blueberry Lemon Dutch Baby. It’s just as delicious, but is filled with tart blueberries for a recipe that’s reminiscent of your classic blueberry pancakes!

What You Need to Make This Light & Fluffy Skillet Pancake

• Eggs: Eggs are essential for giving this Dutch Baby its light and fluffy texture! You can use flax eggs or even substitute with Just Egg, but just note that the Dutch Baby may not puff up in the same way, without the eggs.
• Cane Sugar: Yes, I’m using real cane sugar in this recipe, and yes, I recommend that you do, too!
• Vanilla Extract: Vanilla extract is an essential ingredient when it comes to any pancake recipe!
• All-Purpose Flour: You will need all-purpose flour in order to make this Dutch Baby. This recipe has not been tested with gluten-free flour, so I cannot guarantee that it will turn out the same!
• Unsalted Butter: Unsalted Butter is my favorite for any pancake recipe! You can also use unsalted dairy-free butter, if you prefer- my favorite is by Miyokos.
• Sea Salt: A pinch of sea salt adds the perfect balance of flavors to this recipe.
• Lemon: We’ll be using the zest of one lemon to add brightness to this recipe.
• Milk: You can use any type of milk that you’d like, for this recipe!
• Strawberries: Of course, it wouldn’t be a Strawberry Lemon Dutch Baby without the strawberries! Fresh strawberries are in season right now, and what better way to take advantage of it?!

How to Make This Delicious Breakfast in 30 Minutes

To make this Strawberry Lemon Dutch Baby, start by adding all of your batter ingredients to a blender. Blend your ingredients together on low, for about 20 seconds, until just combined. Then, allow the batter to “rest” in the blender for about 10 minutes.

While the batter is “resting,” preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter. Then, wash and chop your strawberries and add them to the greased cast iron skillet, tossing them to coat them in the butter. Next, pour the batter on top of the strawberries, making sure that it is evenly dispersed across the skillet.

Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top. Once it’s done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim