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Lemon Dutch Baby with Fresh Berries and Mascarpone

  • Author: Christine Skari
  • Yield: 4 servings 1x


Step up your breakfast game with this tart, filling dutch baby pancake complete with sweet vanilla mascarpone and fresh summer berries.



Vanilla Mascarpone

  • ¼ cup heavy cream
  • ¼ cup mascarpone cheese
  • 1 tsp vanilla extract
  • 2½ tbsp sugar

Dutch Baby:

  • 3 eggs
  • 2/3 cup nonfat milk
  • ½ tsp vanilla extract
  • 1 tbsp lemon juice
  • ¼ cup + 1 tbsp sugar
  • 2/3 cup flour
  • pinch cinnamon
  • pinch salt
  • 2 tbsp butter
  • 1 cup berries
  • optional: powdered sugar and for dusting


  1. First, make the vanilla mascarpone by combining the heavy cream, mascarpone, vanilla extract, and sugar in a stand mixer. Set aside.
  2. Preheat oven to 450.
  3. Put the skillet in the oven and let heat up while you mix together the dutch babies.
  4. In a medium-size bowl, mix together the eggs, milk, vanilla, lemon juice, and sugar. Stir in the flour, cinnamon, and salt.
  5. Remove the skillet from the oven and melt the 2 tbsp of butter evenly. Add in the batter and bake for around 20 minutes or until golden-brown. If the top begins to burn, place foil over the top for the remainder of the baking time.
  6. Serve topped with the vanilla mascarpone whipped cream, berries, and lemon slices to garnish.
  • Category: Breakfast, Brunch
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