Baked Lemon Pancake Recipe for Breakfast, Brunch or Dessert by Donna John
Any lemon recipe is going to get my attention. From lemon pie to lemon bars to lemon chicken to lemon sauces, it's a good assumption that I will love it. When my kids were little, I made them an apple Dutch baby pancake for breakfast often. When I saw this puffy baked pancake recipe, which is basically a lemon Dutch baby, I had to try it for breakfast. So glad I did!
This lemon baked pancake recipe is simple to prepare and bakes up in the oven while you brew a cup of tea or make a mean pot of coffee. All you need to make this pancake recipe is flour, butter, salt, granulated sugar, milk, vanilla, eggs, powdered sugar for the top and fresh blueberries for serving.
Serve this refreshing lemon pancake for breakfast or brunch. The fluffy pancake could also be a light dessert after dinner.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
- 2 tablespoons butter (divided)
- 1/3 cup flour
- large pinch of salt
- 1 teaspoon granulated sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 2 eggs
- 1 tablespoon lemon juice
- powdered sugar
- fresh blueberries
Helpful Products
- Round Cake Pan
- Cast Iron Skillet
- Mixing Spoon
- Lemon Juicer
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Mixing Bowl
Recipe Notes
- Be sure to use the right size pan. If it's too large it won't puff up.
- Use a mesh strainer to dust the powdered sugar over the baked pancake.
- Don't like blueberries? Serve the pancake as is or with your favorite fresh fruit.
- Fresh is best, so squeeze your own lemon juice.
- For more lemon flavor, stir some finely grated lemon zest into the batter.
Here's how to make it:
- Put 1 tablespoon of the butter into a 9-inch cast iron skillet or 8-inch round cake pan.
- Put it into the oven while it preheats to 425 degrees F. When the butter is melted, remove the pan from the oven.
- In a mixing bowl, whisk together the flour, salt and sugar. In another mixing bowl, stir together the milk, vanilla extract and eggs until combined.
- Add the wet ingredients to the dry ingredients. Stir until smooth. Melt the remaining 1 tablespoon of butter and stir into the batter.
- Bake in the preheated oven for about 15 to 20 minutes or until puffed up and golden brown.
- Take the pancake out of the oven and drizzle with the lemon juice. Dust with powdered sugar. Serve with fresh blueberries on top.
Nutrition Facts Per Serving
Calories: 268
Total Fat: 16.8g
Saturated Fat: 9.1g
Cholesterol: 197mg
Sodium: 160mg
Total Carbohydrate: 20g
Dietary Fiber: 0.6g
Total Sugars: 4.1g
Protein: 8.9g
Vitamin D: 24mcg
Calcium: 67mg
Iron: 2mg
Potassium: 113mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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