Meyer Lemon Dutch Baby Pancake |

Meyer Lemon Dutch Baby Pancake

This post was originally published here on January 23, 2015. I’ve updated the photographs and text to better showcase just how awesome this recipe really is! I hope you try it out!

I only have a handful of recipes that I consider my “go-to” recipes. You know what I mean, right? Those recipes that you always have all the ingredients for. And that you can make from memory.

For me in the Winter months, it’s either this baked gnocchi, this warm spinach salad or this butternut squash soup. That’s about it. Oh and of course, Dutch babies.

Dutch babies are one of my ALL TIME favorite things to make. They can be savory or sweet (the flavor combinations are endless!). They can easily be breakfast, brunch, lunch or dinner. They only take about 30 minutes from start to finish. AND I bet you already have all the ingredients in your kitchen.

Seriously. Go look in your refrigerator and pantry. Then come back and tell me if I’m wrong.

Meyer Lemon Dutch Baby Pancake |

Also, they perfectly feed two people. Which is why I’m updating this Meyer Lemon Dutch Baby Pancake post today. Because Valentine’s Day is approaching. And you might need an easy (but impressive!), sexy breakfast for you and your partner.

This Meyer Lemon Dutch Baby Pancake is flavored with, well, as the title might suggest: Meyer lemons. I patiently wait for Meyer lemons to arrive each year (their season is short!). And then I hoard them and put them in everything I possibly can. Here, I’ve infused the whipped cream topping with Meyer lemons (this takes a little advanced planning, so make sure you do this step several hours in advance) and I’ve added the zest to the batter as well.

While the Dutch baby bakes, it will puff up considerably (kind of like a popover or a soufflé). Then it will deflate as it cools. This makes the perfect little “nest” to hold ALL of your toppings. I love a mix of fresh berries and a sprinkle of powdered sugar to go along with the Meyer lemon whipped cream. But maple syrup, lemon curd, jam, peanut butter or chocolate hazelnut spread would all be welcome. You do you, honey.

Need more inspiration for your February cooking endeavors? I’m totally crushing on this Asian Quinoa Salad with Peanut Dressing from Laura at JoyFoodSunshine. And also this Broccoli Slaw with Creamy No Mayo Dressing (you guys know how I hate mayo!) from Marcie at Flavor the Moments. Both are going on my dinner menu this week!



Meyer Lemon Dutch Baby Pancake

Meyer Lemon Dutch Baby Pancake

At a Glance:
Yield: 2 servings
Prep Time: 1 days
Cook Time: 30 minutes
Total Time: 1 days 30 minutes


For the Whipped Cream:

  • 1 cup heavy whipping cream
  • Peel from 1 Meyer lemon
  • 1 tablespoon powdered sugar

For the Pancake:

  • 4 eggs
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • 2 tsp. Meyer lemon zest
  • 1 tablespoon granulated sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 3 tablespoons unsalted butter, cubed

For Topping:

  • Fresh berries
  • Meyer lemon zest
  • Powdered sugar


  1. To infuse the heavy cream, warm it in a small saucepan over medium heat until it starts to simmer. Remove the saucepan from the heat and add the Meyer lemon peel to the warmed cream. Let this steep for 45-60 minutes. Then remove and discard the peel. Cover and transfer the infused cream to your refrigerator to chill completely, at least 4 hours or up to overnight. Once the cream has completely chilled, whisk it on medium speed in the bowl of your stand mixer with the whisk attachment. As it starts to thicken, add the powdered sugar and increase the speed to high. Continue whisking until soft peaks form. Cover and refrigerate the whipped cream until you're ready to use it. Ideally, whipped cream should be used within 1-2 hours of making it.
  2. To make the Dutch baby, pre-heat your oven to 425 degrees. Add all of the ingredients, except for the butter, to your blender and blend on high until smooth. Set aside.
  3. Meanwhile, melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes.
  4. Remove the skillet from your oven. The Dutch baby will have puffed up significantly during baking, but it will deflate as it cools. Top with fresh berries, Meyer lemon zest and a dusting of powdered sugar. Slice and serve immediately.


The recipe works well with non-dairy milks, such as soy or almond milk.

Recipe adapted from The Corner Kitchen.






69 comments on “Meyer Lemon Dutch Baby Pancake”

  1. This looks gorgeous, Liz! I love this lemon dutch baby! I’ve never made one before, so I definitely need to change that. Looks delish!

  2. Ahm this is beautiful. And with Meyer lemons in season right now, I can’t think of a more perfect flavor. Can we make this next time we’re together? 🙂

  3. More Meyer lemon goodness! Beautiful. I love Dutch babies, even though I broke my arm photographing one once 😉 I don’t hold it against them.

    • I remember when you talked about breaking your arm, but I didn’t realize it was because of a Dutch baby. So sad. Glad you’re not mad though!

  4. Oh.My.Gosh. This is so amazing, Liz! I’m making this for breakfast and not sharing with anyone 🙂

  5. Liz, oh my gawd, you are hilarious! and this is the most beautiful dutch baby I’ve seen!!!! I need some meyer lemons stat!!!!

  6. You had me at no babysitting required. 😉 This is beautiful! And the Meyer lemon whipped cream sounds amazing. Happy weekend!

  7. Bahahaha! I love that your baby comes diaper-less and tastes divine! Can I…err…babysit? I can’t guarantee you’ll come home to a baby, but I can guarantee I’d be utterly enthused to oblige 😉

    Okay, seriously, I’ve never made a Dutch baby and have wanted to for just the longest time. I’ll surely put it on my to do list this weekend!

  8. This is gorgeous!!!

  9. This looks incredible! I have an obsession with dutch babies but don’t eat or make them enough! Read that as never….but how easy and delicious this one looks, I am adding it to our mix soon!

  10. Liz, this is by far the best kind of baby–especially since lemons are involved 🙂 And now I want to eat that entire skillet of dutch baby like nobody’s business. I should not read food blogs before eating!!

    • There is no crying with this baby! Ha ha ha! I crack myself up! Getting hungry while “working” is a serious work-related problem. Maybe we need a support group…:-)

  11. Such pretty presentation Liz. We love anything pancake inspired in this house and this looks amazing. And I’m right there with you on those Meyer lemons. Got me a bag because they look so pretty and now trying to figure out what to make with them 🙂

  12. HAHA! I was laughing out loud while reading this. You’re so cleaver.

  13. I’ve had a dutch baby once in my life and it was one of the best things I’ve ever had! I love the meyer lemons in this! I also am much more down with dirty dishes than dirty diapers, at least right now 🙂

  14. “this is an edible baby” lol! I’ve had making a Dutch Baby on my mind for ages – now I must!!!!

  15. I’ve never made a Dutch baby, and I need to change that! This looks delicious, and I have a ton of meyer lemon juice in the fridge! And that opening line cracked me up. 🙂

  16. Pingback: Weekend Things - The Corner Kitchen

  17. Having outgrown diapers and carseat and naptimes, this is my kind of baby, Liz! Seriously gorgeous, and now I’m off to bed so breakfast time can come sooner. The kids are off from school tomorrow, so I think I’ll surprise them with a baby 😉

  18. LOL! Edible babies are the best kind!! This looks soooooo delicious…. get in my belly, baby!!

  19. hahahhaa I just LOL’d reading this post. Too funny! Well, as weird as it sounds, you have convinced me to try babies for breakfast!!

  20. This Meyer Lemon Dutch baby looks so divine with the powdered sugar and fresh whipped cream. It would be so delicious with strawberries…Happy Thursday 🙂

  21. Meyer lemons are the best! I’ve never made a dutch baby before but that seriously needs to change. This one looks delicious!

  22. This is so gorgeous! I would have this for breakfast every day of the week and have zero regrets about it!

  23. Your opening line is priceless! I laughed hard. Great recipe. Pinned!

  24. My Mother was half german and we always had this for Christmas breakfast. We knew it as a “German pancake”, and it was served with wild berries. Can’t wait to make it as I lost the recipe years ago, thanks for sharing!

  25. I know I commented on this post the first time you posted it but I had to come back and tell you how beautiful the new photos are! This is making me want to make a dutch baby on the spot — so pretty Liz!

  26. I LOVE Dutch babies too Liz. And the meyer lemon flavor of this one sounds delicious. Love simple desserts/breakfasts like this. That Meyer lemon whipped cream sounds amazing!

  27. Beautiful update Liz! And such a puffy baby… indeed sexy enough for Valentines day! Meyer lemon is such a great pairing for a dutch baby… but then too, all the gorgeous berries! I think the whip on top makes it even more decadent! Totally drooling over here my dear! xo

  28. The perfect weekend breakfast!

  29. Love Meyer lemons!! This Dutch baby looks so gorgeous for Valentine’s Day!

  30. Okay, this looks seriously PERFECT!!!

  31. The best breakfast!!

  32. This is a brunch MUST-HAVE!!

  33. I’d never had a lemon dutch baby before and was a little nervous about the combination of flavors, but it was delicious!

  34. This looks gorgeous, Liz!

  35. Lovely. We made this for dessert tonight. 20 MInutes got it a bit too brown and I did something wrong with the whipped cream as it was more of a cream sauce. Because of that, I added a lemon syrup (meyer lemon juice and sugar) with the berries and it was actually very good. I would love to veganize this recipe so please do share if you have ideas.

    • Glad you tried it Tammy! Eggs are a big part of this recipe, so I can’t give you a recommendation on making it vegan.

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