Strawberry Dutch Baby

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 323kcal

This lemon strawberry dutch baby pancake has delicious crispy edges & a puffy center. Topped with a tangy lemon sugar that's not to be missed!

Place a 10-inch cast iron skillet into the oven and preheat to 450-degrees.
In a bowl, combine the 1/4 cup sugar and lemon zest. Toss 2 TBSP lemon sugar with the strawberries. Set aside.
In a blender, combine 4 large eggs, 2/3 cups whole milk, 2/3 cup flour, 1/2 teaspoon kosher salt, and 2 teaspoons vanilla extract, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.
Add 3 Tablespoons butter to the hot skillet and place back in the oven.
When the butter has melted, carefully pour dutch baby batter into the skillet. Sprinkle with ½ cup strawberries and the remaining lemon sugar. Place in the oven and bake for 15 minutes, until golden and puffy.
Serve with additional strawberries. Enjoy!

Make Ahead

You can make the batter up to two days ahead of time and refrigerate until ready to bake. Give the batter quick whisk to combine just before baking, then bake as directed below.