Somewhere between a pancake, a popover, and a soufflé, Dutch Baby Pancakes are a unique, incredibly delicious and beautiful breakfast. Its gorgeous shape is perfect for either sweet or savory fillings. I make my Dutch Baby Pancake recipe with my Homemade Lemon Curd recipe, fresh berries and a dusting of powdered sugar.
While most pancakes have some form of leavening agent (typically baking powder) the Dutch Baby Pancake puffs up in the oven due to the batter being frothy from being mixed in a blender. The air bubbles in the batter expand dramatically in the hot oven, then collapse giving these pancakes their unique shape. My Dutch Baby Pancake recipe puffs up so dramatically in fact, you’ll think you’ll never be able to eat even a fraction of it. But once out of the oven, the Dutch Baby quickly collapses and is one of the most beautiful pancakes you could ever serve. Cooked in a preheated cast iron skillet, with lots of melted butter, this is going to be your new favorite breakfast.
Here’s my Homemade Lemon Curd Recipe and Dutch Baby Pancakes Recipe.
Homemade Lemon Curd recipe:
- ½ Cup Sugar
- 3 Lemons, zest, and juice
- 2 Eggs
- ¾ Cup Butter, cubed
-Add the eggs, lemon juice, zest and sugar to a double boiler (or a heatproof bowl over a saucepan of simmering water)
-Whisk constantly until mixture is 160F
-Whisk in butter
-Strain the curd through a sieve, cover with plastic wrap directly on the surface of the curd to prevent a skin from forming
-Let cool, slightly
-Store leftover Lemon Curd in the refrigerator for about one week.
Dutch Baby Pancakes recipe:
- 4 Tablespoons Butter
- ½ Cup All-Purpose Flour
- ¼ Cup Powdered Sugar
- ½ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 2 Large Eggs, room temperature
- ½ Cup Half and Half, at room temperature
- Powdered sugar and fresh berries for serving
I use either two 6-inch cast iron skillets or one 10-inch skillet
-Heat oven to 375F, place cast iron skillet in the oven to preheat for 10 minutes
-Melt two tablespoons of butter, set aside
-In a blender, add the dry ingredients and pulse to combine, add the wet ingredients and blend until smooth and frothy
-Place one tablespoon of butter in each 6-inch skillet, two tablespoons into a 10-inch skillet, let melt completely
-Pour into the center half the batter into each 6-inch skillet or all the batter into a 10-inch skillet
-Bake for approximately 20 minutes
-Serve warm with fresh berries, warm lemon curd, and powdered sugar