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Zesty Lemon Dutch Baby

A delightful fusion of fluffy pancake and custard with a refreshing lemon zest, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, German
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs Use room temperature eggs for better rise.
  • 1/2 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1/2 cup milk Use whole milk for richness.
  • 2 tablespoons sugar Adjust sweetness to your liking.
  • 1 teaspoon vanilla extract For enhanced flavor.
  • 1/4 teaspoon salt Enhances overall flavor.
  • 2 tablespoons unsalted butter Melted for greasing pan.
  • Zest of 1 lemon Provides the zesty flavor.
  • Powdered sugar for serving Use for dusting before serving.
  • Lemon wedges for serving For an extra zesty kick.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together the eggs until light and frothy.
  3. Add the flour, milk, sugar, vanilla extract, salt, and lemon zest to the eggs. Mix until just combined; it's okay if there are a few lumps!
  4. In a large oven-safe skillet, melt the butter over medium heat, ensuring it coats the bottom completely.
  5. Pour the batter into the skillet and quickly transfer it to the preheated oven.
Cooking
  1. Bake for about 20-25 minutes, or until the edges are puffed and golden brown.
  2. Remove from the oven and let cool for a minute before serving.
Serving
  1. Dust with powdered sugar, serve with lemon wedges, and enjoy!

Notes

For leftovers, store in the refrigerator for up to 3 days or freeze for about 1 month. Reheat in the oven at 350°F (175°C) for 10-15 minutes.