Forget the days of flipping pancakes and say hello to skillet-sized pancakes or as they're commonly known by: Dutch Baby. This sweet Lemon Dutch Baby recipe will be your newest breakfast craving as it may just be the easiest breakfast you could make! Blend, pour, bake and watch it puff in the oven. Top with your favorite fruit and syrups to truly make this recipe your own!
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3 tablespoons unsalted butter, divided
½ cup whole milk
½ cup all-purpose flour
2 teaspoons vanilla extract
1 tablespoon sugar
¼ teaspoon salt
1 lemon, zested
Lemon juice, optional garnish
Powdered sugar, optional garnish
Blueberries, optional garnish
Preheat your oven to 450º F. Place your Larder & Vine Skillet in the oven to heat it up while the oven warms.
Melt 2 tablespoons of butter in the microwave.
Add eggs, flour, lemon zest, milk, sugar, salt, vanilla, and the melted butter into a food processor and blend until smooth.
Take the skillet out of the oven and add 1 tablespoon of butter to the hot skillet to coat.
Pour the batter into the skillet and bake for about 13 to 15 minutes, or until it’s golden brown.
Squeeze fresh lemon juice on top and garnish with extra lemon zest, powdered sugar, and blueberries, or your favorite toppings combination!