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Dutch Baby
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5 from 1 vote

Dutch Baby Pancakes with Lemon Curd

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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Course: Breakfast
Cuisine: American
Keyword: Dutch Baby Pancakes, Lemon Curd
Servings: 2
Calories: 672kcal

Equipment

  • Cast-Iron Skillet

Ingredients

Lemon Curd Ingredients

  • 1/2 Cup Granulated Sugar
  • 3 Large Lemons Zest and juice
  • 2 Eggs Beaten
  • 3/4 Cup Unsalted Butter 1/2-inch dice

Dutch Baby Pancakes

  • 4 Tablespoons Unsalted Butter
  • 1/2 Cup All-Purpose Flour
  • 1/4 Cup Confectioners Sugar
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 2 Eggs
  • 1/2 Cup Half & Half

Garnish

  • Fresh Berries
  • Mint Leaves
  • Confectioners Sugar

Instructions

Lemon Curd Instructions

  • Add the eggs, lemon juice, zest, and sugar to a double boiler, or a heatproof bowl over a saucepan of simmering water. Makes sure the boiling water does not touch the bottom of the bowl.
  • Whisk constantly until mixture is 160°F. Remove from the heat and whisk in butter, 1-cube at a time.
  • 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 before serving.

Dutch Baby Pancake Instructions

  • I use either two 6-inch cast-iron skillets or one 10-inch skillet
  • Heat oven to 375°F, place cast iron skillet in the hot 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 half of the batter into the center of each 6-inch skillet or all the batter into a 10-inch skillet
  • Bake for approximately 20 minutes. The pancake will puff up dramatically in the oven, then collapse when removed. This is normal.
  • Serve warm with fresh berries, warm lemon curd, and dusted with confectioners sugar sugar
Nutrition Facts
Dutch Baby Pancakes with Lemon Curd
Amount Per Serving
Calories 672 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 24g150%
Cholesterol 343mg114%
Sodium 708mg31%
Potassium 427mg12%
Carbohydrates 63g21%
Fiber 5g21%
Sugar 25g28%
Protein 15g30%
Vitamin A 1481IU30%
Vitamin C 86mg104%
Calcium 149mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.