Dutch Baby with Whip Cream and Berries Recipe - A Blend of Breakfast and Dessert

dutch baby in a skillet

The dutch baby is the perfect hybrid of a pancake, crepe, and a popover, all in a single cast iron skillet. Usually only made with a few simple ingredients, we decided to up the ante by adding fresh lemon juice, zest, and poppy seeds into the mix. The nuttiness of poppy seeds complement the refreshing tart citrus flavor lemons offer, creating a pleasantly rich palate. Our Lemon Poppy Seed Dutch Baby will surely brighten anyone’s day.


Dutch Baby

  • 2 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 cup whole or 2% milk
  • 2 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon of poppy seeds
  • 1 lemon for juicing and zesting


  • 1/2 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1/2 teaspoon pure vanilla extract
  • Handful of fresh berries


dutch baby slice with berries


  1. Heat the oven to 425°F. Place a 10 inch  cast iron skillet on the middle rack to warm along with the oven.
  2. In a medium bowl, whisk together all of the dry ingredients: all-purpose flour,  sugar, salt, and zest one whole lemon into the mixture .
  3. Combine all of the wet ingredients in a separate bowl and whisk together: milk, lemon juice, eggs, and vanilla extract.
  4. All at once, add the wet ingredients to the dry ingredients and whisk until nearly smooth. A few small lumps are okay, but the batter should be thin.
  5. Mix in the poppy seeds and allow the batter to rest for 20 to 25 minutes so the flour has time to fully absorb the liquid.
  6. Meanwhile, make the fresh whipped cream topping. Add heavy cream, confectioner’s sugar and vanilla extract to a bowl. Using a hand-mixer, whisk together until soft peaks form.
  7. After 20 minutes of the oven heating up,  use a potholder or an oven mitt to remove the cast iron skillet from the oven and place it on top of the stove. Add the butter to the skillet and carefully swirl, coating the bottom and sides of the pan.
  8. Pour the batter on top of the butter tilting the pan so that the batter runs evenly to coat the sides of the skillet.
  9. Place the skillet in the oven and bake for 15 to 20 minutes. The Dutch baby is done when puffed, lightly browned across the top, and darker brown on the sides and edges. Once removed from the oven, the Dutch baby will stand tall but collapse quickly. No worries - it will still be delicious.
  10. Dutch babies are best served while hot. Enjoy it out of the skillet or carefully transfer the Dutch baby to a serving platter. Dollop the fresh whipped cream on top and sprinkle the berries. Cut into wedges and serve.


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