This gorgeous Dutch baby pancake with lemon sugar puffs dramatically in a hot cast iron skillet! Made with simple ingredients in just 25 minutes, it's topped with fresh lemon sugar for a bright, citrusy flavor. Perfect for weekend brunch or special occasions!
If you love easy pancake recipes, try my Savory Sausage Dutch Baby, Buttermilk Sheet Pan Pancakes, or Fluffy Banana Pancakes next!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Dutch Babies, or German pancakes, are among my favorite things to make for weekend brunch. I've been making them for years, but this version with fresh lemon sugar is one of my favorites.
It always surprises me how easy it is to turn basic pantry ingredients into something that looks and tastes like it came from a fancy brunch restaurant. The dramatic puff as it bakes never fails to impress, and it's easier than flipping regular pancakes!
Jump to:
Ingredients & Substitutions
You'll need just a few basic ingredients to make this impressive breakfast:
- Eggs. Large eggs at room temperature help the pancake puff properly.
- Flour. All-purpose flour creates the perfect structure. For the best texture, measure your flour by spooning it into measuring cups rather than scooping.
- Milk. Whole milk gives the richest flavor and best texture, but 2% works as well.
- Butter. Unsalted butter adds richness and helps create those crispy edges.
- Sugar. Just a touch of granulated sugar in the batter, plus more for the lemon sugar topping.
- Lemon Zest. Fresh lemon zest mixed with sugar makes the perfect topping.
See the printable recipe card for exact measurements and a full list of ingredients.
How To Make A Dutch Baby Pancake with Lemon Sugar
Quick Overview
- Preheat oven with cast iron skillet inside.
- Blend batter ingredients.
- Add butter to hot skillet.
- Pour in batter and bake until golden.
- Top with lemon sugar and toppings.
Step by Step Instructions
- PREHEAT: Place a 10-inch cast iron skillet in the oven and preheat to 400°F. The hot skillet is crucial for the pancake to puff properly.
- PREPARE LEMON SUGAR: While the oven heats, mix ¼ cup granulated sugar with the zest of one lemon in a food processor. Pulse until combined and fragrant. Set aside.
- BLEND BATTER: Add 3 large eggs, ½ cup flour, ½ cup milk, 1 tablespoon sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt to a blender. Blend on high speed for 15 seconds, scrape down sides, then blend 5-10 seconds more until smooth.
- BUTTER SKILLET: Carefully remove the hot skillet from the oven. Add 3 tablespoons unsalted butter and swirl to coat the bottom and sides completely.
- BAKE: Immediately pour the batter into the hot buttered skillet and return to the oven. Bake for 15-20 minutes until puffed and golden brown.
- SERVE: Remove from oven and top with lemon sugar, fresh berries, maple syrup, and whipped cream if desired. Slice into wedges and serve immediately.
Top Tips
- Room temperature ingredients are crucial. Set eggs and milk out 30 minutes before starting for the best rise.
- Preheat the skillet thoroughly. A hot skillet creates that dramatic puff we're after.
- Watch through the oven door. Turn on the oven light to see the magical rise (but don't open the door until it's done).
- Serve immediately. The Dutch baby will start to deflate as it cools, so have toppings ready to go.
- Season your cast iron skillet. A well-seasoned skillet prevents sticking and creates better browning.
Variations
- Berry Dutch Baby: Add fresh blueberries or raspberries to the batter just before baking.
- Apple Cinnamon: Sauté thinly sliced apples with cinnamon in the butter before adding the batter.
- Savory Version: Skip the sugar and vanilla, add herbs, and top with eggs and bacon. Try my Savory Dutch Baby with Bacon recipe!
- Nutmeg Spice: Add a pinch of nutmeg to the batter for warm spice notes.
- Lemon Dutch Baby: Add lemon zest directly to the batter for extra lemon flavor.
Serving Suggestions
This Dutch baby is perfect with:
- Fresh berries (strawberries, blueberries, and raspberries).
- Lemon sugar or powdered sugar sprinkled generously over the hot pancake.
- Pure maple syrup drizzled over top with whipped cream.
- Lemon wedges on the side for those who want extra lemon flavor.
Storage and Reheating
Dutch babies are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a 350°F oven for 5-10 minutes (or air fryer for a few minutes) until warmed through and slightly crisp again. I would avoid microwaving it as the pancake may get soggy.
Recipe FAQs
The most common reasons are that the skillet wasn't hot enough, the ingredients were cold, or the oven temperature was too low. Ensure your skillet is thoroughly preheated, and your eggs and milk are at room temperature.
While cast iron works best for even heating and browning, you can use any oven-safe skillet or even a pie dish in a pinch. Metal conducts heat better than glass or ceramic for a better rise.
Yes! The batter can be made up to 24 hours in advance and stored in the refrigerator. Let it come to room temperature before baking.
Either the pan wasn't well-seasoned or there wasn't enough butter. Make sure to use the full amount of butter and properly season your cast iron skillet.
They're very similar! Both use a simple egg batter cooked in a hot pan. The main difference is Yorkshire pudding is typically savory and served with roast beef, while Dutch babies are usually sweetened and served for breakfast.
More Delicious Breakfast Recipes
Printable Recipe
Easy Dutch Baby Pancake with Lemon Sugar
Ingredients
For the Dutch Baby Pancake:
- 3 large eggs room temperature
- ½ cup all-purpose flour
- ½ cup whole milk or 2% milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
For the Lemon Sugar:
- ¼ cup granulated sugar
- zest of 1 lemon
Optional Toppings
- Fresh berries (blueberries, strawberries, raspberries)
- Maple syrup
- Whipped cream
- Powdered sugar
Instructions
- PREHEAT: Place a 10-inch cast iron skillet in the oven and preheat to 400°F.
- PREPARE LEMON SUGAR: Mix sugar and lemon zest in a food processor. Pulse until combined and fragrant. Set aside.¼ cup granulated sugar, zest of 1 lemon
- BLEND BATTER: Add eggs, flour, milk, sugar, vanilla extract, and salt to a blender. Blend on high speed for 15 seconds, scrape down sides, then blend 5-10 seconds more until smooth.3 large eggs, ½ cup all-purpose flour, ½ cup whole milk, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
- BUTTER SKILLET: Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides completely.3 tablespoons unsalted butter
- BAKE: Immediately pour batter into the hot buttered skillet and return to oven. Bake for 15-20 minutes until puffed and golden brown.
- SERVE: Remove from oven and top with lemon sugar, fresh berries, maple syrup, and whipped cream if desired. Slice into wedges and serve immediately. Enjoy!
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Room-temperature eggs and milk will help give you the best rise.
- A well-seasoned cast iron skillet will prevent sticking.
- Store leftover lemon sugar in an airtight container in the refrigerator.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Lindsey says
I’ll definitely give this recipe a try. Love that the ingredients are super simple but the end result is beautiful! Thanks for sharing!
Jeri Walker says
Thanks, Lindsey! I'm glad you're excited to try the recipe! Simple ingredients can create stunning results. Enjoy and let me know if you need any help!