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Dutch Baby With Lemon Sugar

This is a Dutch Baby pancake, or sometimes called a German pancake. The pancake is oven-baked in a skillet until it puffs-up and turns golden brown in color. Serve this Dutch Baby straight from the oven with some lemon sugar and some fresh berries. It’s like a sweet breakfast version of Yorkshire pudding. Simply delicious!

Recipe adapted from Gourmet-August 2009

Dutch Baby With Lemon Sugar
(Printable Recipe)


1/3-Cup (65 g) Sugar
2 tsp Grated Lemon Zest
3 Large Eggs, at room temperature
2/3 Cup (160 ml) Whole Milk, at room temperature
2/3 Cup (80 g) All-Purpose Flour
¼ tsp Pure Vanilla Extract
1/8 tsp Ground Cinnamon
1/8 tsp Grated Nutmeg
1/8 tsp Sea Salt
½ Stick (55 g) Unsalted Butter, cut into pieces

Equipment: A 10-inch (25 cm) Cast-Iron Skillet


Put the skillet on middle rack of the oven and preheat oven to 450˚F or 225˚C.

In a small bowl, rub the lemon zest with sugar.

Beat the eggs with an electric mixer at high speed until pale and frothy then beat in milk, flour, vanilla, cinnamon, nutmeg, and sea salt until smooth, about 1 minute.

Remove the skillet from oven and melt the butter. Tilt the pan so that the butter coats the sides and pour in the batter. Return the skillet to the oven and bake until puffed and golden brown, 18 to 25 minutes.

Serve immediately, topped with lemon sugar and fresh berries, if desired.

Serve 2-4


  1. I am making this today. Thanks.


  2. This looks great. I make mine in a muffin tin:

  3. These are wonderful, very easy to make, and an extremely showy crowd pleasing breakfast. You can dust with confectioners sugar if you don't have the fresh berries (or use maple syrup),

  4. I recently became fascinated by skillet bakes... this skillet pancake looks so rustic and wholesome!

  5. This is almost too beautiful to eat. (Almost!)

  6. @Sophia: Thanks.Ina Garten's Lemon Yogurt Cake sounds good to me. Thanks for the link.


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