In The Kitchen - Dessert
June 9, 2020

Lemon Lavender Blackberry Dutch Baby

Lemon Lavender Blackberry Dutch Baby. This simple breakfast recipe is quick and easy yet tastes gourmet - my favorite kind of recipe!

10 min read

This simple breakfast recipe is quick and easy yet tastes gourmet - my favorite kind of recipe!  A dutch baby, or German pancake, is a bit of a blend between pancakes and crepes, and like both of those delicious dishes, doesn’t disappoint, offering a myriad of sweet and savory taste combinations - apple and cinnamon, peaches broiled in honey,  pear & thyme, or lemon, lavender and blackberry, to name just a few.  So for breakfast this week (or for dessert, because yes, I eat cake for breakfast so why not pancakes for dessert?) might I suggest filling your kitchen with the relaxing fresh scents of lemon, lavender and pancakes to help start the morning off right?

Lemon Lavender Blackberry Dutch Baby

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

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Pancake Batter

  • 3 Tablespoons butter, melted
  • 3 eggs, room temp
  • 2/3 cup heavy whipping cream, room temp
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar
  • 1/2 cup flour plus 2 Tablesoppons
  • 1/4 teaspoon vanilla
  • 2 Tablespoons lemon juice
  • blackberries (optional)

Lavender Icing

  • 1/2 cup powdered sugar
  • 1 teaspoon heavy whipping cream
  • 1 teaspoon lavender infused simple syrup (or Monin’s Lavender Syrup)


  • Preheat the iron cast skillet in an oven set at 400 degrees F for 8-10 minutes.
  • While it’s heating, in a blender, food processor or NutriBullet, combine the eggs, sugar, flour, vanilla, heavy whipping cream, salt, and 1 Tablespoon of butter, blending for ~ 30 seconds. Scrape down the sides to ensure ingredients are well incorporated.
Blackberry, lemon, and egg ingredients
  • Remove the skillet from the oven, and pour the remaining 2 Tablespoons of butter into the pan, swirling to cover the pan’s bottom and sides (watch out for butter splatter!)
  • Gently pour your batter directly into the center of the skillet, and then return the skillet to the oven.
  • Bake for 18-20 minutes (it will puff in the oven before deflating slightly).
Puffed dutch baby after cooking
  • Top with powdered sugar, fruit, syrup or icing.  For this bake, I added blackberries, powdered sugar and lavender icing.

Loving the lemon and lavender?  You might enjoy my recipe post for lemon lavender pound cake, lemon sourdough sweet rolls, or lavender infused honey.  And if you love brunch as much as I do, check out Brunch at Bobby’s by Bobby Flay or Brunch Life.  

Lemon lavender dutch baby final with lavender

What are some of your favorite brunch recipes?


A single slice of lemon lavender dutch baby