Can we just take a moment to fall in love with this Lemon Raspberry Dutch Baby Pancake? It’s got everything you could want in a brunch dish. It’s simple to make, smells heavenly, and tastes really, darn, splendidly, super good too.
If you’ve been my bestie for a while, you’ll know that I love rustic dishes. There’s just something charming about their simplicity. And this Lemon Raspberry Dutch Baby is a perfect example of simple rustic charm. I love that it looks great in a cast-iron pan. I love that the edge grows (and overflows!) in whatever direction it wants without even a hint of apology. I love love LOVE that you can dress it up any way you want, and each time you’ll get something that looks unique, and tastes fantastic.
Lemon Raspberry Dutch Baby Pancake VS Regular Pancakes
Well, in my previous Dutch Baby Pancake recipe post, I talked about how Dutch Babies have a greater ratio of eggs to flour when compared to your traditional pancake, resulting in a more custard-y final product. But that’s not all! Dutch Baby Pancakes are quicker, easier, and less messy to prepare. Score!
Dutch Baby Recipe Video (Because, guess who finally made a recipe video!)
Oh, wait! I totally forgot to tell you. I finally made a recipe video (okay, fine…I just told you in the header). It’s not brilliant, and it’s nowhere near where I ultimately want my videos to be, but I figured that if I don’t start making and sharing videos now, I never will. And that would be a shame, because videos can be quite beautiful and so very expressive in an entirely different way from words and photos. Let me know what you think of my Lemon Raspberry Dutch Baby Pancake video in the comments below! (Be gentle, tiger.)
And as always, you can find me through any of my social media channels – Facebook, Instagram, Twitter, Pinterest…and now YouTube! Come say hi. Or sign up to my mailing list in the sidebar (or way down below), and I’ll drop you an email tomorrow to say howdy!Print
This Lemon Raspberry Dutch Baby Pancake recipe is one you’re going to fall in love with. A crisp edge, custard-y centre, with tangy lemon curd, and fresh raspberries – it’s everything you could want in a brunch dish. It’s simple to make, smells heavenly, and tastes really, darn, splendidly, super good too!
- 3 Large Eggs, room temperature
- 2/3 cup milk, room temperature
- ½ cup All Purpose Flour
- 1 tbsp Lemon Zest
- ¼ tsp Vanilla Extract
- 2 tbsp White Sugar
- A pinch of Salt
- 3 tbsp Unsalted Butter
- Lemon Curd (to taste!)
- 1/3 cup Fresh Raspberries
- Icing Sugar, for dusting
- Blend together eggs, milk, flour, lemon zest, sugar, salt, and vanilla extract.
- Let blended batter rest 15-25 minutes.
- Melt butter in a hot non-stick baking-ready dish (I used a cast-iron pan). Pour batter into the centre of the dish, give it a gentle swirl to help it spread evenly, and place in oven.
- Bake at 425 degrees F for 20-25 minutes. 25 minutes will result in slightly browned edges for a bit more crunch, just the way I like it!
- Smear on lemon curd, garnish with raspberries and dust with icing sugar.
Pro Tip: Put your cast-iron pan (or ovenproof baking dish) in the oven while it’s warming up. That way your pan is hot and ready for when you melt the butter and pour in the batter.
Pro Tip 2: Room temperature ingredients are a must if you want your Dutch Baby to rise. (It will however deflate to some extent as it cools.)
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