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Raspberry Lemon Dutch Baby Pancake

Raspberry Lemon Dutch Baby Pancake

Raspberry Lemon Dutch Baby Pancake


makes 2 servings

3 whole eggs, room temperature

1/2 cup flour

1/2 cup milk, room temperature

1 tablespoon vanilla extract

1 heaping tsp lemon zest

3 tablespoon Bonne Maman Raspberry Preserves

3-4 tablespoons butter

Powdered sugar (optional, for garnish)

Lemon wedges, for garnish


Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

First preheat your oven to 425 degrees F.

In a food processor or blender, add the eggs, milk, flour, lemon zest and vanilla extract and blend together until everything is smooth and combined.

In a small-medium cast iron pan, melt 2 tablespoons of butter, swirling around the pan to coat the bottom. Pour in the pancake mixture and place in the oven and cook for 20 minutes.

After 20 minutes, lower the oven to 300 degrees F and cook for an additional 5 minutes.

Once done, remove from the oven and top with raspberry jam, butter and a squeeze of lemon juice.

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