Lemon Lavender Dutch Baby
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A Dutch baby is a big, puffy oven pancake that rises dramatically and falls the minute it leaves the oven. Bring it to the table in the skillet, squeeze on lemon and snip a honey stick over the top. Perfect for breakfast in bed.
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Why this pairing works
Blending a pinch of lavender into the batter perfumes the whole pancake. Lemon juice and honey on top add brightness and sweetness right where the crispy edges meet the custardy middle.
Serves 2 to 3 Prep 10 min Cook 20 min
Ingredients
- 3 large eggs, room temperature
- 1/2 cup flour
- 1/2 cup whole milk, room temperature
- 1 Tbsp Lavender Sugar
- 1/4 tsp Culinary Lavender Buds, finely crushed
- 1 tsp lemon zest, plus a pinch of salt
- 3 Tbsp butter
- 1 lemon, cut into wedges
- 4 Lavender Honey Sticks (Lemon), for drizzling
- 1 cup fresh berries, plus powdered sugar for dusting
Directions
- Set a 10-inch cast iron or oven-safe skillet in the oven and heat to 425°F for 10 minutes.
- Blend or whisk the eggs, flour, milk, Lavender Sugar, crushed lavender, lemon zest and salt until very smooth, about 30 seconds.
- Carefully add the butter to the hot skillet and swirl until melted and foamy. Pour in the batter.
- Bake 18 to 20 minutes, until puffed and deep golden. Don't open the oven for the first 15 minutes.
- Squeeze lemon over the top, dust with powdered sugar, add berries and snip the honey sticks over it. Serve right away.
Serve it with: Lavender Ground Coffee (Vanilla)
Why didn't my Dutch baby puff?
- The skillet was not hot enough. Heat it in the oven for the full 10 minutes.
- The eggs and milk were cold. Bring them to room temperature.
- The oven door was opened early, letting steam escape.
- The batter was not smooth. Blend or whisk until no lumps remain.
Even a flat Dutch baby tastes great; it just looks more like a crepe.
What pan do you need?
A 10-inch cast iron skillet gives the best puff and crispiest edges. Any oven-safe skillet, a 9-inch round cake pan or a pie dish also works. For a 12-inch skillet, double the recipe.
What do you top a Dutch baby with?
- Lemon, powdered sugar and honey, as in the recipe.
- Warm lavender maple syrup and berries.
- Sautéed apples with cinnamon in fall.
- A spoonful of whipped honey ricotta.
- For savory, skip the sugar and top with ham, Gruyère and chives.
Make it your own
- Drizzle with warm Lavender Maple Syrup instead of honey.
- Add 1/2 teaspoon vanilla or cinnamon to the batter.
- Fold a handful of blueberries into the batter right before pouring.
Frequently asked questions
Is a Dutch baby the same as a German pancake?
Yes. It is also called a German pancake: a puffy, eggy batter baked in a hot skillet.
Can I make the batter ahead?
Yes. Blend it the night before and refrigerate. Let it sit out 30 minutes and whisk again before baking.
Can I make it dairy-free?
Use oat milk and a dairy-free butter. It puffs slightly less but still tastes great.
Made it? Rate this recipe below and tell us how you topped it.
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