When I told Charles I was making a Dutch Baby for breakfast, he was confused until I explained it wasn’t about babies at all. A Dutch Baby is a puffy, oven-baked pancake—part pancake, part popover—with a tender, custardy center and crisp, golden edges. I started with a classic Dutch Baby base and added bright lemon and fresh raspberries to create a Lemon Raspberry Dutch Baby that’s easy to prepare and impossible to resist.
The center of this Dutch Baby is custardy and silky while the rim puffs up and crisps like a delicate pastry. I finish mine with a dusting of powdered sugar, a pat of butter, a few spoonfuls of lemon curd, and fresh raspberries. The lemon curd adds a bright, tangy contrast to the sweet, eggy custard, and the raspberries bring a fresh, fruity note that makes this dish feel light and lively—perfect any time of year.
If you enjoy pancakes, you’ll love this recipe. It’s simpler and less messy than cooking a stack on the griddle: combine the ingredients in a blender, pour the batter into a hot, oven-safe skillet, and bake. The entire process takes about 25 minutes from start to finish, and one Dutch Baby serves roughly three people. You can easily double the recipe to feed a larger crowd.
This makes an excellent weekend breakfast, a special brunch dish, or a cozy meal for a snow day. The ingredients are basic pantry staples, and if you don’t have lemon curd you can substitute jam or preserves for a similarly fruity finish. The ease of preparation and the dramatic puff of the finished pancake make it feel fancy without any fuss.
I took the photos for this post in January, on one of those typically gray Chicago days. The softer, moody light actually worked well for the images and highlights the vibrant color of the raspberries against the pale, lemony custard.
Lemon Raspberry Dutch Baby
Ingredients
- 3 tablespoons Salted Butter
- 3 Large Eggs
- ¾ cup Whole Milk
- ½ cup All-Purpose Flour
- ¼ teaspoon Salt
- ½ teaspoon Vanilla
- ¼ cup Granulated Sugar
- 1 tablespoon Powdered Sugar
- ¼ cup Raspberries (or strawberries)
- 3 tablespoons Lemon Curd
Instructions
- Preheat the oven to 425°F (220°C).
- Melt 2 tablespoons of the butter. In a blender, combine the eggs, milk, flour, salt, vanilla, sugar, and the melted butter. Blend on medium speed for about 1 minute, until the batter is frothy.
- Pour the batter into a nonstick, oven-safe skillet (you can add the remaining tablespoon of butter to the skillet first for flavor). Immediately place the skillet in the preheated oven and bake for 20 minutes, until the edges are puffed and golden.
- Remove the Dutch Baby from the oven and, while still hot, dust with powdered sugar and add the remaining butter. Serve slices topped with fresh raspberries and a dollop of lemon curd.
Adapted from Martha Stewart.
