Meyer Lemon Dutch Baby Cake, a Meyer lemon-flavored dutch baby pancake cooked in a cast iron skillet and topped with a homemade cream sauce and fresh blueberries.

Dutch baby pancake with blueberries in a cast iron skillet on a blue table with pink flowers.

Love dutch baby pancakes? So do we! This Meyer Lemon Dutch Baby Cake recipe is a take on the classic dutch baby recipe and adds Meyer lemon zest, vanilla, melted mascarpone cream, fresh blueberries, and a generous dusting of powdered sugar.

👉 Ready to learn how to make a lemon dutch baby pancake? Let's do it!


🥞 What are dutch baby pancakes?

Dutch baby pancakes are an American popover that is a take on German pfannkuchen, which are flat, eggy pancakes topped with fruit and honey that are served for breakfast.

Dutch babies cakes gain their height and puffed appearance from the addition of eggs, which allow the dough to rise while baked.

Dutch baby pancake with blueberries in a cast iron skillet on a blue table with pink flowers.

🥚 Ingredients

  • Flour: the base of the pancake batter, we used all-purpose flour but other flours can be subtituted
  • Milk: adds liquid to the batter; a creamy plant-based milk can substitute cow’s milk
  • Eggs: helps the batter to bind and also helps the pancake to bubble up and become puffy
  • Vanilla: adds a touch of flavor to the pancakes and the cream sauce
  • Salt: key in adding flavor as well as helping to form the pancake
  • Butter: greases the skillet and adds a depth of flavor to the pancake
  • Mascarpone cheese: a rich and soft cheese that is used to make a drizzling sauce
  • Meyer lemon and blueberries: zest sweet Meyer lemons and whole blueberries are used for garnish
  • Maple syrup: a classic pancake topping, a little goes a long way on this rich recipe
  • Recommended tools: cast iron skillet, handheld mixer or blender

🥣 How to make (step-by-step photos)

1️⃣ Step One: Prep oven and pancake batter

The first step to make a dutch baby pancake is to preheat the oven to 475 degrees F so it’s nice and hot once you’ve cooked the batter in a cast iron skillet.

Then prepare the pancake batter by combining flours, milk, eggs, vanilla, salt, and lemon zest. Then mix until the batter is smooth, though we recommend using a blender or handheld mixer to get a batter with a very smooth consistency. Once the batter is done, set aside.


2️⃣ Step Two: Cook the dutch baby cake

Once the oven is preheated and the batter is done, it’s time to start the two-step process of cooking the dutch baby cake by heating the batter in a cast iron skillet.

To do this, heat butter in your cast iron skillet over medium-high heat on the stovetop. When the butter is hot and sizzling, pour the batter into the skillet and then immediately put the entire skillet into the oven.

Bake the pancake for about 16-19 minutes, or until it is puffed on all sides.

Dutch baby pancake batter on a table with a Meyer lemon and pink flowers.
Meyer lemon zest adds a citrus tart flavor.

3️⃣ Step Three: Make the vanilla cream

While the pancake is cooking, make the mascarpone cream.

Start by heating a small saucepan over medium-low heat, and then add the mascarpone cheese and vanilla extract. Whisk consistently until the cream is well combined, adding a small amount of water if needed for a thinner consistency.


4️⃣ Step Four: Drizzle the cream and serve

When the dutch baby is done, remove it from the oven (but keep it in the skillet). Drizzle the mascarpone cream over the pancake and top with lemon zest, blueberries, and powdered sugar.

Then serve the pancake from the skillet by cutting and adding maple syrup. Enjoy!

Dutch baby pancake with blueberries in a cast iron skillet on a blue table with pink flowers.

🧊 How to store

  1. Refrigerator storage: Store leftover pancake in an airtight container in the refrigerator for up to 4 days. Store the cream sauce for up to 3 days.
  2. Freezer storage: We do not recommend freezing dutch baby pancakes because of their thin consistency, the texture will not hold after thawing.
Dutch baby pancake with blueberries in a cast iron skillet on a blue table with pink flowers.

👉 More pancake recipes

Want more seasonal pancake recipes? We've got you covered:

Meyer Lemon Mascarpone Dutch Baby Cake

Meyer Lemon Dutch Baby Cake, a Meyer lemon-flavored dutch baby pancake cooked in a cast iron skillet and topped with a homemade cream sauce and topped with fresh blueberries.
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Ingredients

Dutch Baby Cake

Toppings

Instructions 

  • Prep oven: Preheat oven to 475 degrees.
  • Make dutch baby batter: Combine flour, milk, eggs, vanilla, salt, and lemon zest and blend until smooth. Set aside.
  • Cook dutch baby pancake: Heat butter in a skillet over medium-high heat. When butter is sizzling and starting to brown, pour batter into hot skillet and immediately transfer to oven. Bake 16-19 minutes, or until dutch baby cake is puffed on all sides.
  • Make cream sauce: Meanwhile, heat mascarpone cheese and vanilla in a small sauce pan until creamy (you may add a small amount of lemon juice or water to get a more liquid consistency.
  • Garnish and serve: After removing dutch baby from the oven, top with cream, lemon zest, blueberries, and powdered sugar. The pancake can be eaten directly from the skillet, just cut and enjoy!

Notes

  • Leftovers and storage: Store leftover pancake in an airtight container in the refrigerator for up to 4 days. Store the cream sauce for up to 3 days. We do not recommend freezing.
  • Adapted from: Chrissy Teigen's Dutch Baby Pancake recipe. I reduced the amount of butter and salt, and added cheese and fruit topping.

Nutrition Information

Serving: 1serving, Calories: 353kcal, Carbohydrates: 44g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 40mg, Sodium: 628mg, Potassium: 203mg, Fiber: 2g, Sugar: 16g, Vitamin A: 528IU, Vitamin C: 6mg, Calcium: 144mg, Iron: 2mg

UPDATE: This recipe was originally published in May 2018 and was updated for clarity in May 2022.