Meyer Lemon Marscarpone Dutch Baby Cake

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

5 from 4 reviews

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!



Dutch Baby Cake



  1. Preheat oven to 475 degrees.
  2. Combine flour, milk, eggs, vanilla, salt, and lemon zest and blend until smooth.
  3. 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.
  4. 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.
  5. 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.


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