I love this lemon strawberry dutch baby! It is so easy and the perfect dish when you don’t want to make a bunch of pancakes. Perfect for breakfast, brunch and why not dinner? This is not hard to make but so delicious and looks great!
Who doesn’t love dishes that are loaded with fresh berries in the summer? The berries are tossed with sugar and the zest of a lemon and added to the final dish after it has cooked in the oven.
easy lemon strawberry dutch baby with whipped cream
I made these in a small iron skillet I’ve had for years. I think the iron skillet is perfect to make these in because you heat the butter on your stovetop, pour the batter in then place it in the oven. The iron skillet holds the heat beautifully that helps the pancake puff up. Here’s the 10 inch skillet I use: https://amzn.to/2D5nRMc.
easy lemon strawberry dutch baby with whipped cream
Here’s a similar recipe on the blog, my Blueberry Banana Lemon Ricotta Pancakes! They are delicious too. Here’s the link: https://the2spoons.com/blueberry-banana-lemon-ricotta-pancakes/
Here’s the new recipe for this delicious Dutch baby.
Ingredients
Method
- Preheat oven to 425 degrees. In a bowl, combine the sugar and lemon zest. Toss the sliced strawberries and blueberries with 2-3 tablespoons of the lemon sugar and set aside.
- Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth.
- Melt 2 tablespoons butter in a 10 inch skillet, preferably cast iron, over medium heat allowing it to brown a little. Pour the batter into the skillet. Arrange 4-5 strawberries and some of the blueberries over the batter, then sprinkle with 1 – 2 teaspoons of the lemon sugar.
- Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven while cooking and cook for 12-15 minutes.
- Serve with the remaining berries, the lemon sugar and the whipped cream. Serve with syrup if you like.