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Zesty Lemon Dutch Baby

A delightful giant pancake that combines a crispy exterior with a fluffy interior, brightened by zesty lemon flavors, perfect for brunch or any cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large eggs Use eggs at room temperature for better incorporation.
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter Melt until sizzling in the skillet.
  • 1 lemon Zest of 1 lemon Adds brightness to the dish.
  • Powdered sugar for serving
  • Lemon wedges for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the eggs, all-purpose flour, milk, sugar, vanilla extract, salt, and lemon zest. Whisk until smooth, leaving a few small lumps.
  3. In a 10-inch cast-iron or oven-safe skillet, melt the unsalted butter over low heat until it's sizzling.
  4. Pour in the batter and quickly transfer the skillet to the preheated oven. Bake for 20 minutes without peeking.
  5. After 20 minutes, remove from the oven, dust with powdered sugar, and serve with lemon wedges.

Notes

For perfect results, ensure the butter is hot before pouring in the batter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated at 350°F (175°C) for 5-7 minutes.