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Lemon Lavender Dutch Baby

Lemon Lavender Dutch Baby

a beautiful and delicious dutch baby recipe

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1


  • 1/4 cup AP flour
  • 1/4 cup milk
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp lemon extract
  • 1 tsp edible lavender divided
  • pinch salt
  • 1 tbsp butter
  • 1 tbsp lemon curd


  • whipped cream optional


  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg, sugar, vanilla, 1 tsp of lavender and salt. Use a whisk to mix until the batter is well combined.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt and cover the pan.
  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
  10. 10. Transfer the pancake to a plate and top the pancake with lemon curd and whipped cream.