Puffed and golden Lemon Crackle Dutch Babies are a delicious treat for breakfast or brunch. A pancake-like batter is poured into hot buttered mini skillets and baked to perfection. Zesty lemon flavor paired with fresh berries and syrup come together in this irresistible treat. Lemon Crackle Dutch Babies are easy to make and ready to impress!
If you like pancakes, you’ll love Dutch babies. Also known as German pancakes, they’re best described as a cross between a popover and pancake. There’s no flipping involved, just a quick bake at high heat to puff up the middle and crisp the edges. Our foolproof recipe calls for a blender to get the batter silky smooth, with a touch of lemon juice and zest to give it some zing.
We love how these Dutch babies puff up in GoodCook Mini Cast Iron Skillets. A dollop of Challenge Butter browns the skillets as they get toasty in the oven, and the batter is poured into the piping hot skillets and baked until puffed and brown.
When it comes to the best butter for cooking and baking, we use Challenge butter. It’s all natural, made with real cream, and is made without the use of the synthetic hormone rBST. Quality ingredients make all the difference in taste for baking up these treats.
A dusting of powdered sugar, a heaping of fresh berries and a drizzle of syrup add a spectacular finish to these tasty little Dutch babies. GoodCook has all the bakeware and kitchen accessories you need to bake up your favorite recipes.
Get the Tools
Infuse lemony goodness into these Dutch babies with the GoodCook Citrus Squeezer and GoodCook Fine Zester Grater, perfect for extracting lemon juice from fresh lemons in seconds and finely zesting lemon peel. We’re head over heels for the cute GoodCook Mini Cast Iron Skillets, oven-safe and just the right size for individual portions of your favorite sweet or savory bite. Are you ready to gather up your ingredients and get baking?
Make & Share
Happy Dutch Baby Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Lemon Crackle Mini Dutch Babies
- 3 tablespoons Challenge butter
- 4 eggs
- 1 cup milk
- 3/4 cup flour
- 1/4 cup cornstarch
- 1/4 teaspoon sea salt
- 1/2 lemon, zest and juice
- 1/2 cup powdered sugar
Preheat oven to 425 degrees. Place 4 mini cast iron pans in the oven to heat.
Blend eggs, milk, flour, cornstarch, sea salt, and zest of ½ a lemon in a blender and allow to rest.
When oven is nearing temperature, divide the butter between the skillets and allow to begin browning. Then, when oven is hot and butter smells nutty and is lightly browned, pour in batter, dividing between the 4 skillets.
Bake for 12-15 minutes on the center rack, and then in the final 2-3 minutes dust each dutch baby with powdered sugar and move up to the top ⅓ of the oven. When the sugar is lightly toasted and the dutch baby pancake is puffed and browned it is ready. Pull from the oven and serve with a squeeze of lemon, fresh berries, and maple syrup or honey, if desired.