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A cast iron skillet, filled with the strawberry lemon dutch baby, sitting on a countertop
  • Nut Free

5 from 1 vote
Home | Recipe | Breakfast

Strawberry Lemon Dutch Baby

Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Protein 3g
Carbs 26g
Fats 13g
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.

Recipe by:

Nicole Modic

May 29, 2023
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    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.

    A cast iron skillet, filled with the strawberry lemon dutch baby, sitting on a countertop

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    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!

    All of the ingredients needed to make this strawberry lemon dutch baby, laid out on a countertop
    To make this Dutch Baby, you will need eggs, cane sugar, vanilla extract, all-purpose flour, unsalted butter, sea salt, lemon, milk, and strawberries
    A blender, with all of the ingredients needed to make the dutch baby batter, with the milk actively being poured into it
    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.

    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?!
    A cast iron skillet, filled with the strawberries, with the batter actively being poured on top of it
    Add your strawberries to a cast iron skillet, then pour the batter on top of the strawberries and bake your Dutch Baby for 17-18 minutes.

    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
    A cast iron skillet, filled with the strawberry lemon dutch baby, sitting on a countertop

    Home | Recipe | Breakfast

    5 from 1 vote

    Strawberry Lemon Dutch Baby

    • Nut Free
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    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.
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    Servings: 4 Servings
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    Equipment

    • 1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!

    Ingredients

    For the Batter:
    • 4 Eggs
    • 3 Tablespoons Cane Sugar
    • 1 Teaspoon Vanilla Extract
    • ½ Cup All-Purpose Flour
    • 2 Tablespoons Unsalted Butter, melted
    • 1 Pinch Sea Salt
    • 1 Lemon, zested
    • ½ Cup Milk of Choice
    For the Topping:
    • 1 Cup Strawberries, chopped
    • 2 Tablespoons Unsalted Butter

    Instructions 

    1. To make this Dutch Baby, start by adding all of your batter ingredients to a blender.
    2. Blend your ingredients together on low, for about 20 seconds, until just combined.
    3. Then, allow the batter to "rest" in the blender for about 10 minutes.
    4. While the batter is "resting," preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter.
    5. Then, wash and chop your strawberries and add them to the greased cast iron skillet, tossing them to coat them in the butter.
    6. Next, pour the batter on top of the strawberries, making sure that it is evenly dispersed across the skillet.
    7. Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top.
    8. Once it's done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!
    Nutrition Hide Nutrition
    Calories: 230kcalCarbohydrates: 26gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 24mgPotassium: 123mgFiber: 1gSugar: 13gVitamin A: 406IUVitamin C: 21mgCalcium: 51mgIron: 1mg
    Hey I’m Nicole!

    Founder of Kale junkie

    Your go-to girl for bold, nourishing eats that actually taste good.

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    What others are saying

    1. Miriam Lois
      May 6, 2024

      I just made this and it has to be one of the best and easiest to cook! I love it so much, it tastes and looks amazing. Thank you so much!

      Reply
      1. kalejunkie
        May 16, 2024

        I am so thrilled you loved this recipe, Miriam! Thank you so much for your review!

    2. Paige
      July 4, 2024

      5 stars
      So good! I used to make Dutch babies in high school with my friend in the summer so this brought me back, but always plain and definitely not as good. This one is nicely fluffy and the strawberries are the perfect addition! I liked with sprinkled powdered sugar, and kids loved it with a little syrup drizzle.

      Reply
      1. kalejunkie
        July 6, 2024

        I am so glad that you enjoyed this recipe, Paige! Thank you so much for your review!

    Delicious, nourishing
    and totally doable!

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