Meyer Lemon Marscarpone Dutch Baby Cake
Meyer Lemon Marscarpone Dutch Baby Cake, a sweet and tangy take on the traditional puffed pancake recipe. Baked in a cast iron skillet then topped with marscarpone cheese, Meyer lemon zest, fresh blueberries, and powdered sugar, this dutch baby pancake recipe is perfect for weekend brunch!
Are you a dutch baby pancake fan? I didn’t grow up eating them, but after tasting the puffed pancake at a restaurant I was instantly a devoted fan. I’m a sucker for any type of dough smothered in powdered sugar (see also: funnel cakes, beignets, donuts), so dutch babies are right up my alley.
While savory breakfasts are usually more my style, from time to time a weekend brunch with friends or family calls for a sweet American-style breakfast. And if there is a dutch baby pancake on the menu then you know I will order it.
Yet while my love of dutch baby cakes is strong, I never tried making them on my own until I picked up Chrissy Teigen’s Cravings cookbook and realized that my usual aversion to all things involving flour and water should be set aside for dutch babies.
Because dutch babies are nothing if not easy, once you get down a few simple rules. And then the topping possibilities are endless!
This Meyer Lemon Marscarpone Dutch Baby Cake recipe is a take on the classic dutch baby recipe and adds meyer lemon zest, vanillas, melted marscarpone cream, fresh blueberries, and a generous dusting of powdered sugar. This recipe is definitely on the indulgent side, but is perfect for sharing for your next Mother’s Day brunch feast.
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.
How to make dutch baby cakes
The secret to a perfect dutch baby cake is to blend the pancake ingredients first for a uniform and lump-free consistency, then pour into a hot cast iron skillet before immediately transferring to a hot oven.
The pancakes are baked just shy of twenty minutes and then removed and topped with fresh fruit, sauces, or syrup and served immediately.
Meyer Lemon Marscarpone Dutch Baby Cake: Tips, Tricks & Tools
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This Meyer Lemon Marscarpone Dutch Baby Cake recipe is a simple take on the classic, however a few kitchen tools are needed to make the perfect dutch baby pancake every time.
- An oven-proof skillet: A cast iron skillet is the usual go-to pan to cook dutch baby pancakes, but it is not required. Any oven-proof pan or skillet will yield the same result, and even a glass pie dish will do the trick.
- A blender or hand mixer: While you can simply mix the batter by hand, using a blender or bullet mixer will ensure the batter is completely blended and uniform, which will make for a better dutch baby pancake in the end.
This Meyer Lemon Marscarpone Dutch Baby Cake recipe is one of my favorite takes on a dutch baby pancakes and I hope you enjoy it as much as we do! If you’re looking for more regionally-inspired pancake recipes, try out our hearty Pluot Brown Sugar Buckwheat Pancakes or our Southern-inspired Black Cherry Hoecakes.
Did you try this Meyer Lemon Marscarpone Dutch Baby Cake recipe? Leave a comment and rating below to share how it turned out, pin it to your favorite breakfast or brunch Pinterest board, and tag me on Instagram so I can see your dutch baby creations!
Dutch Baby Cake
- 1 cup all purpose flour
- 1 cup milk
- 4 eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- Zest of 1 Meyer lemon
- 1 tablespoon butter
- Preheat oven to 475 degrees.
- Combine flour, milk, eggs, vanilla, salt, and lemon zest and blend until smooth.
- 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.
- Meanwhile, heat marscarpone 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.
- 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!
- Leftovers and storage: If you have leftovers (we never do), they can be kept in the refrigerator for up to five days and reheated. The marscarpone cream will harden when chilled.
- Nutrition: This Meyer Lemon Marscarpone Dutch Baby Cake is an indulgent dish. If you are watching sugar, fat, or sodium content, keep portion sizes small and balance it with fresh fruit or yogurt for a lighter breakfast.
- Adapted from: Chrissy Teigen's Dutch Baby Pancake recipe. I reduced the amount of butter and salt, and added cheese and fruit topping.
Serving Size:1 serving
Amount Per Serving: Calories: 391Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 255mgSodium: 497mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 22g