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!
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.
Keywords: dutch baby cake recipe, marscarpone dutch baby cake, breakfast recipe, brunch recipe