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This lemon sugar dutch baby pancake with strawberries and chamomile cream is extra buttery, airy and light! Topped with fresh strawberries and chamomile cream- perfect for spring!
I am so excited to share this wonderful German pancake with you all today! Like really, really excited. It’s just too good not to share!
After taking two weeks off from blogging to recharge and spend extra time with my family on the California coast, I’ve been eager to get back to sharing some deliciousness with you all! And this recipe is one I have been so excited to share for weeks now. Now that spring is officially here, this Lemon Sugar Dutch Baby Pancake with Chamomile Cream is complete perfection. I mean, doesn’t that title just scream spring time?!
Have you ever had a Dutch baby pancake before? If not, than you’re definitely going to want to add these Dutch Baby Pancakes to your spring baking list as soon as possible! Trust me. I’m pretty much obsessed with how amazing these are.
Unlike traditional pancakes, Dutch Babies are even easier (say hello to no pancake flipping!), and are lighter and extra airy. When dreaming up a spring inspired breakfast, I knew I wanted to include chamomile, and this was the perfect fit.
The chamomile cream really puts this Lemon Sugar Dutch Baby over the top and I HIGHLY recommend not skipping it! It’s SO GOOD!
So, what is a Dutch baby pancake?
If you google the name ‘Dutch baby’, you will find these delicious pancakes go by many names, but most commonly they are referred to as a German pancake, a Bismarck, a Dutch puff, a Hootenanny, and of course- a Dutch baby.
Dutch baby pancakes are made from a simple buttery egg batter, and are very similar to an oven baked American popover in texture and taste.
So first, lets make some chamomile cream!
Like I mentioned above, the chamomile cream really puts this Lemon Sugar Dutch Baby way over the top! Adding just the right amount of bright floral notes, the cream pairs beautifully with the fresh strawberries and lemon. Big bonus? The chamomile cream is so easy! All you need is time to allow the cream to cool completely in the refrigerator.
With just a handful of ingredients, you will have the most delicious whipped cream that can also be used on so many spring and summer treats!
Here is a simple rundown on making the chamomile whipped cream..
In a medium saucepan, you will add the heavy cream and honey and heat over medium heat until bubbles appear around the edges. Remove from the heat and add the chamomile tea bags. Allow to steep for 20 minutes. Remove the tea bags and allow the cream to cool completely for at least 2 hours in the refrigerator. When the chamomile cream is ready, using an electric stand mixer, whisk the cream on high speed until stiff peaks form adding the vanilla and salt. Set aside or refrigerate while you make the Lemon Sugar Dutch baby!
How to make this lemon sugar dutch baby..
One of the great things about Dutch babies are how incredibly easy they are! With little prep time, these pancakes are pretty hands off once in the oven. So if you’re in the mood for some good pancakes but don’t want to stand in front of the stove flipping them all morning, then these Lemon Sugar Dutch baby pancakes are the perfect solution!
Another bonus? The toppings are endless! You can pretty much do anything with a Dutch baby, you could even make them savory! But when the weather warms up, strawberries and chamomile are two of my favorite flavor combos, so this Lemon Sugar Dutch baby definitely does not disappoint and is a must in my book!
To make this Dutch baby, you will start by making a simple batter made of flour, eggs, butter, milk and a generous amount of vanilla.
A key step to making the perfect Dutch baby is heat. After the oven has preheated to 450 degrees, you will carefully add the butter to the very hot skillet. Once the butter has melted, slowly pour in the batter, top with some lemon sugar (a simple combination of lemon zest and sugar), and bake! While the Dutch baby is baking, be sure to not to open the oven that way the Dutch baby doesn’t collapse while it’s rising.
When the Dutch baby is done baking, allow to cool for 10 minutes, top with fresh strawberries, chamomile cream, or even some powdered sugar or syrup, and serve!
And that’s it!! A super easy, completely delicious spring treat that would be absolutely perfect for breakfast or brunch!
As always, I would love to hear from you! Leave me a comment below if you make this and let me know how it turned out for you! 🙂
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On Instagram? Be sure to tag your creations at #butternutandsageblog! I would love to see what recipes you have tried!
Looking for more spring inspired recipes? Here are more of our favorites:
- Blueberry Croissant French Toast Bake
- Three Cheese Quiche with Shallots and Flakey Buttery Crust
- Vegetable Galette with Pesto and Mozzarella
Recipe
Lemon Sugar Dutch Baby Pancake with Strawberries & Chamomile Cream
Equipment
- cast iron skillet
Ingredients
Lemon Sugar Dutch Baby:
- ⅓ cup sugar
- 2 teaspoons grated lemon zest
- 4 large eggs, at room temperature
- ⅔ cups half and half or whole milk
- ⅔ cups all purpose flour
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- 8 tablespoons (1 stick) butter, divided
- 1 cup sliced fresh strawberries, for serving
Chamomile Cream:
- 1 cup heavy cream
- 1 tablespoon honey
- 2 chamomile tea bags
- 1 teaspoon vanilla
- dash of salt
Instructions
Chamomile Cream:
- Start by making the chamomile cream. In a medium saucepan, heat the heavy cream and honey over medium heat until steam just begins to form and small bubbles appear around the pan's edges. Immediately remove from the heat and add chamomile tea bags. Allow to steep for 20 minutes. Gently squeeze cream from tea bags and place the cream in a bowl. Allow to cool completely for at least 2 hours, or preferably overnight in the refrigerator. If the cream is not fully cooled, it won't whip up properly.
- When the cream has cooled, using an electric mixer, beat the cream, vanilla and a dash of salt over high speed until thick peaks form. Set aside or refrigerate while you make the Lemon Sugar Dutch Baby.
Dutch Baby:
- Place a large 10-12 inch cast iron skillet in the middle of the oven and preheat to 450°F.
- Zest the lemon in a bowl and add the sugar. Using a fork mix the lemon zest and sugar together until fully combined, using the back of the fork to press the zest into the sugar to release the oils. Set aside.
- Using an electric stand mixer, whisk together the room temperature eggs, half and half (or whole milk), flour, salt, vanilla, and 4 tablespoons melted butter. Beat until the batter is smooth, about 2 minutes. Make sure there are no large clumps of flour at the bottom of the bowl. The batter will be thin.
- Once the oven has preheated with the skillet, carefully add the remaining 4 tablespoons of butter, swirling to coat the bottom of the pan. It will bubble and brown. Immediately add the batter and return skillet to oven. Top with 3 tablespoons of the lemon sugar and bake until puffed and golden-brown, 13-15 minutes. Do not open the oven for the first 10 minutes of baking, or you may deflate the dutch baby.
- Serve with fresh sliced strawberries, chamomile cream, remaining lemon sugar, or a light dusting of powdered sugar or pure maple syrup! ENJOY!
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