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Fluffy Mixed Berry Dutch Baby Pancake Recipe with Easy Lemon Zest Twist

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A light and airy Dutch baby pancake bursting with mixed berries and brightened with fresh lemon zest, perfect for a quick and delicious brunch.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 2/3 cup (85g) all-purpose flour
  • 2/3 cup (160ml) whole milk, room temperature
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1 1/2 cups mixed berries, fresh or frozen (blueberries, raspberries, blackberries)
  • 2 tablespoons unsalted butter
  • Powdered sugar, for dusting (optional)
  • Fresh lemon wedges, for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Place your cast iron skillet in the oven as it heats to get it nice and hot.
  2. In a mixing bowl, whisk together 3 large eggs until frothy, about 1-2 minutes. Add 2/3 cup (85g) flour, 2/3 cup (160ml) whole milk, 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and the zest of 1 lemon. Whisk until smooth with no lumps. For a super smooth batter, pulse in a blender for 20 seconds.
  3. Carefully remove the hot skillet from the oven using oven mitts. Add 2 tablespoons unsalted butter, swirling to coat the bottom and sides as it melts and bubbles.
  4. Pour the batter into the hot skillet immediately. It should sizzle slightly as it hits the pan. Quickly scatter 1 1/2 cups of mixed berries evenly over the batter.
  5. Bake for 18-22 minutes until the Dutch baby puffs dramatically and turns golden brown around the edges. The center should be set but still tender.
  6. Remove from the oven and let it cool for a minute or two. The pancake will deflate slightly.
  7. Dust generously with powdered sugar and serve with fresh lemon wedges. Optionally, squeeze fresh lemon juice over the top before eating.

Notes

Use room temperature eggs for better fluffiness. Preheat the skillet to get crispy edges. Scatter berries on top instead of mixing into batter to avoid sogginess. Frozen berries should be patted dry. Serve immediately as the pancake deflates upon cooling. Leftovers can be reheated gently in a skillet to regain crispness.

Nutrition

Keywords: Dutch baby pancake, mixed berries, lemon zest, brunch recipe, fluffy pancake, easy breakfast, cast iron skillet

Find it online: https://milacook.com/fluffy-mixed-berry-dutch-baby-pancake-recipe-with-easy-lemon-zest-twist/