This recipe has been adapted from The New York Times dutch baby recipe.
- Make sure the eggs, milk and butter are at room temperature to provide for optimal mixing and maximum fluffiness!
- Don't forget to preheat the pan in the oven. It needs to be super hot to create steam from the batter to puff up the dutch baby.
- The dutch baby will start to deflate after removing it from the oven so it's best to serve it hot and fresh out of the oven.
Substitutions and Variations
- Fruit - Instead of fresh blueberries, fresh strawberries or raspberries would also be good.
- Toppings - Whipped cream, lemon curd or blueberry jam would be other great toppings for this lemon dutch baby.
- Flavor - Replace the lemon juice and lemon extract with 1 teaspoon of vanilla extract for a more neutral flavor that can be paired with almost any topping. Try chocolate chips, sautéed apples, crispy bacon, maple syrup or jam.
Alternative Cooking Methods
- If a cast iron skillet is unavailable, an oven safe skillet, cake pan or a ceramic baking or casserole dish may be used.
- Make individual servings by baking the batter in mini cast iron skillets.
- Feed a larger group by doubling the recipe and using a large cast iron skillet.
Make Ahead and Storage Suggestions
- The batter can be made up to 24 hours ahead of time and stored in the refrigerator. Remove the batter from the refrigerator and preheat the oven with the cast iron skillet and proceed with the instructions for cooking the dutch baby.
- Leftovers can be stored in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.