Dutch Baby with Lemon Curd


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Photographer Hector Sanchez, Food Stylist Katelyn Hardwick, Prop Stylist Missie Crawford

© Paden Reich

It was spring break, and I wanted to make the kids a special breakfast, but something besides French toast or pancakes—I don’t know if they were tired of them, but I was. I went on the Internet in search of ideas and a Dutch Baby caught my eye. A cross between a crepe, a pancake, a soufflé, and a popover, it was not in my repertoire, and I wanted to try it. It turned out beautifully and I impressed even myself. The kids, of course, devoured it. Since then, I came up with my own version. A quick tip: Before you make this, read the recipe all the way through. It’s important to know all the steps ahead of time and you have to do them in order. The last step, though, is the best: You get to eat it. Serve it straight from the oven and get ready to fall in love.


1. Make the Lemon Curd: Beat the granulated sugar and butter in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add the eggs and the egg yolks; beat until combined, about 1 minute. Add the lemon juice; beat until combined, about 1 minute (the mixture will look curdled).

2. Pour the mixture into a medium heavy-bottomed saucepan; cook over low until smooth, about 2 minutes. Increase the heat to medium; cook, stirring constantly, until the mixture coats the back of a spoon, 5 to 7 minutes. (Do not let the mixture come to a boil.) Remove from the heat; stir in the zest. Transfer the mixture to a shallow dish. Place plastic wrap directly on the warm curd (to prevent a film from forming); chill until cold, about 2 hours.

3. Make the Pancake: Place a medium cast-iron skillet in the oven; preheat the oven to 425°F. (Do not remove the skillet while the oven preheats.) Process the flour, milk, eggs, granulated sugar, zest, vanilla, and salt in a blender until smooth and slightly foamy, about 1 minute.

4. Remove the skillet from the oven; melt the butter in the skillet and tilt in all directions to coat the bottom of the skillet. Pour the batter into the skillet; bake until puffed and golden, about 10 minutes. Reduce the temperature to 300°F, and bake until set, about 8 minutes.

5.Remove from the oven. Sprinkle with the powdered sugar. Top with the Lemon Curd and fresh berries. Serve immediately.


 You definitely need a cast-iron skillet. Put it in the oven and get it nice and hot while you make the batter. Then pour the batter into the hot skillet, place it back in the oven, and watch it puff up like a soufflé. It deflates when you pull it out, but you’ll have the best pancake you’ve ever tasted.

Make Ahead

The lemon curd can be made in advance and kept up to 5 days in the refrigerator.

Cooking Tip

Place your skillet in the oven while you preheat, then add the butter to the pan while the pan is hot—ta-da! A quick trick to melting butter fast.


1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
2⁄3 cup fresh lemon juice (from about 6 lemons), plus 1 teaspoon lemon zest

1/2 cup all-purpose flour
1/2 cup whole milk
3 large eggs
1 tablespoon granulated sugar 1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons unsalted butter

Powdered sugar
Fresh berries

serving size

4 People

Hands on time

30 Minutes

Total time

50 Minutes Plus 2 Hours Chilling time


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