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Lemon Raspberry Dutch Baby

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Lemon Raspberry Dutch Baby

When I told Charles that I was going to make a Dutch Baby for breakfast, he looked pretty confused. I told him not to worry, the meal didn’t involve Dutch babies. “I figured that”, he said. I explained that a Dutch Baby is a cross between a pancake and a popover, and it’s incredibly delicious. I took a classic Dutch Baby recipe and created a Lemon Raspberry Dutch Baby, and you will want to make it immediately. It is spectacular. I am not usually someone who likes sweet breakfasts, but this is impossible to resist.

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The middle of the Dutch Baby has a custardy consistency and taste, and the edges get slightly crisp and taste more like a pastry. I topped the Dutch Baby with powdered sugar, butter, lemon curd, and raspberries. The lemon curd and raspberries gave this meal a fresh and fruity taste that almost made me forget that it is still the dead of winter.

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If you like pancakes, you will love this Lemon Raspberry Dutch Baby. The best part of this recipe is that is it easier, faster, and less messy to prepare than traditional pancakes. You just throw the ingredients in a blender, mix then up, and then pour all of the batter into an oven safe skillet and let the Dutch Baby bake for 20 minutes. Each Dutch Baby serves about 3 people, but you could easily make two at a time.

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This recipe is the perfect thing to make on a weekend or a snow day. The ingredients are pantry items that you probably have on hand, and you could substitute the lemon curd for jam if you don’t have any in your fridge.

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I took these photos in January, and it had to be one of the grayest gloomiest Januarys that Chicago has ever seen. I do like how the darker days resulted in some moody photos.

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Serves 3

Lemon Raspberry Dutch Baby

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 3 tablespoons Salted Butter
  • 3 Large Eggs
  • 3/4 Whole Milk
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Vanilla
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Powdered Sugar
  • 1/4 cup Raspberries (or Strawberries)
  • 3 tablespoons Lemon Curd


  1. Heat your oven to 425 degrees.
  2. Melt 2 tablespoons of the butter. Then crack the eggs into a blender and add the milk, flour, salt, vanilla, sugar, and melted butter. Mix on a medium speed for 1 minute. You want the batter to be frothy.
  3. Pour the batter into a nonstick skillet, and place in the oven to bake for 20 minutes.
  4. As soon as the Dutch Baby has finished cooking top with the powdered sugar and the remaining butter. Serve each slice with raspberries and a dollop of lemon curd.

Adapted from Martha Stewart.

Ashley Uhl Interiors

Thursday 23rd of February 2017

Thank you for the description of what a Dutch baby is! I've always heard of it, but never really knew what it was and thought it was something kind of like a pie. Good to know it's more like a pancake. And umm, I'm definitely going to be finding a reason to make this asap!

Kit Graham

Thursday 23rd of February 2017

You are very welcome! You will love it!

Wednesday 22nd of February 2017

Looks really good. I have never heard of these before.Thanks for sharing at the Inspiration Spotlight Party @DearCreatives Pinned & shared.

Kit Graham

Wednesday 22nd of February 2017

Definitely try it - Dutch Baby Pancakes are SO amazing!

Karren Haller

Wednesday 22nd of February 2017

Kit your Dutch Baby looks out of this world delicious, great presentation too! Thank you for sharing on Oh My Heartise Girls Wonderful Wednesday last week and this week it is featured. I hope you will stop by and share another idea this week! Have an awesome day! -

Kit Graham

Wednesday 22nd of February 2017

Thank you Karren! I really appreciate the feature!

Miz Helen

Monday 20th of February 2017

I just pinned your beautiful Lemon Raspberry Dutch Baby and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon! Miz Helen

Kit Graham

Wednesday 22nd of February 2017

Thanks so much for pinning it!!!

Zeba Durrani

Sunday 19th of February 2017

This does look irresistible:)

Kit Graham

Tuesday 21st of February 2017

I couldn't resist it. Thanks Zeba!

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