Vanilla and Lemon Dutch Baby Recipe

Vanilla Lemon Dutch Baby
Leah Maroney
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
339 Calories
10g Fat
54g Carbs
7g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 339
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 158mg 53%
Sodium 69mg 3%
Total Carbohydrate 54g 20%
Dietary Fiber 0g 2%
Total Sugars 41g
Protein 7g
Vitamin C 1mg 4%
Calcium 62mg 5%
Iron 1mg 8%
Potassium 117mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

My mom would make Dutch baby pancakes on Sunday mornings when I was a kid. They were a delicious and easy pancake that she could make in under twenty minutes. She would pull the iron skillet out of the oven and their beautiful fluffy edges would balloon over the sides of the pan. They look so beautiful and impressive. They are kind of like a crepe and a popover had a baby. The Dutch Baby will start deflating almost immediately after you take it out of the oven, but the beautiful golden crust and fluffy interior will remain effortlessly delicious and will melt in your mouth. 

I love that it only takes one bowl and one pan to make this breakfast. It has the potential to feed four, but my husband and I usually finish it ourselves, it's just too good! You can serve it right out of the cast iron skillet. You can also make this pancake in a casserole dish or other oven proof pan. I think the cast iron lends to a nice flavor and helps create the beautiful golden crust, but it is not necessary if you do not have one. 

This Dutch Baby uses vanilla sugar, lemon zest and a tangy lemon glaze. The lemon really complements the eggy flavor of the pancake. You can easily make it with other flavors or add fresh fruit after it has cooked. But I just adore lemon pancakes. They just seem to go together so well! These pancakes are best served immediately. They do not reheat well and are not as good when served cold. Make sure you are ready to eat when you pop it in the oven. When you pull it out, serve it immediately with an extra helping of the lemon glaze and a little powdered sugar!


  • 3 large eggs

  • 1/2 cup whole milk

  • 1/2 cup all-purpose flour

  • 1 teaspoon pure vanilla extract

  • 1/4 cup vanilla sugar, or granulated sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon lemon zest

For the Glaze:

  • 1 teaspoon lemon juice

  • 1 teaspoon milk

  • 1 cup confectioners' sugar

Steps to Make It

  1.  Preheat oven to 450 F

  2. Beat the eggs and milk together until smooth.

  3. Add the flour, sugar, lemon zest, and vanilla and mix until there aren't any lumps.  Mix completely and quickly, trying to form a froth if possible. 

  4. Place a skillet in the oven with the butter while it heats.

  5. When butter is melted, pour the batter into the skillet. Bake for about 15 minutes until fluffy, golden, and not jiggly.

  6. Whisk together the ingredients for the glaze.  Pour the glaze over the hot dutch baby and serve immediately.  You can also top with more powdered sugar if you wish!