Description
This Lemon Dutch Baby with Berry Compote and Whipped Cream is a delightful, puffy oven-baked pancake bursting with bright lemon flavor. Topped with a luscious berry compote and freshly whipped cream, it’s a perfect brunch treat or a sweet breakfast to impress. The recipe features a simple batter blended smoothly, baked to golden perfection in a hot cast iron skillet, and finished with vibrant, juicy berries and creamy whipped topping.
Ingredients
Scale
Berry Compote
- 2 cups frozen berries (triple berry mix)
- Juice of 1 lemon
- 1 tablespoon sugar
- Zest of 1 lemon
Dutch Baby Batter
- 1 cup all-purpose flour
- 4 eggs
- 1 cup milk
- 3 tablespoons sugar
- 3 tablespoons unsalted butter (for batter)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter (for skillet)
Whipped Cream
- 1/2 cup heavy whipping cream (or whipped topping of choice)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Berry Compote: Remove frozen berries from the freezer. In a bowl, combine the berries with lemon juice and 1 tablespoon sugar. Toss well to mix and set aside to thaw, stirring occasionally while the Dutch Baby is baking.
- Preheat Oven and Skillet: Place a 12-inch cast iron or oven-safe skillet in the oven and preheat the oven to 425ºF (220ºC).
- Make the Batter: In a blender, add lemon zest, all-purpose flour, eggs, milk, 3 tablespoons sugar, 3 tablespoons unsalted butter, vanilla extract, and salt. Blend until the batter is smooth and combined.
- Butter the Skillet: When the oven is fully preheated and the skillet is hot, use oven mitts to carefully remove the skillet. Add the remaining 2 tablespoons of butter to the skillet and swirl it around until the butter melts and evenly coats the skillet’s bottom and sides.
- Pour and Bake: Pour the blended batter into the butter-coated skillet. Return the skillet to the oven and bake for 22-24 minutes until the edges puff up and turn golden brown.
- Whip the Cream: While the Dutch Baby bakes, prepare your whipped cream if making fresh. Add heavy whipping cream and vanilla extract to a mixing bowl or electric stand mixer. Beat on high speed for 1-2 minutes until stiff peaks form and the cream reaches your preferred texture.
- Finish and Serve: Give the berry compote a final stir. Once the Dutch Baby is done baking, remove it from the oven, spoon the berry compote generously over the pancake, and dollop with whipped cream. Serve immediately for best texture and flavor.
Notes
- Use a well-seasoned cast iron skillet for best results and to prevent sticking.
- For a dairy-free version, substitute milk and butter with plant-based alternatives, and use a non-dairy whipped topping.
- Fresh lemon zest and juice brighten the flavors, do not skip them.
- Serve immediately as the Dutch Baby will deflate as it cools.
- The berry compote can be made ahead and stored in the refrigerator for up to 2 days.
