Al's Lemon Vanilla Dutch Baby with Blueberry Sauce
Al Roker makes a blueberry Dutch baby pancake for Mother's Day
Patty Lee / TODAY
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One of the things my wife, Deborah, loves to make is a Dutch baby. If pancakes and popovers had a baby, it would be a Dutch baby! Hers is savory with lots of cheese. I decided to switch it around and make her a dessert, taking out the cheese and replacing it with vanilla and lemon. I think the best part is when you take it out of the oven... it's like a mutant soufflé!


  • Batter

    • 1 cup flour
    • 1 tablespoon sugar
    • 4 eggs, room temperature
    • 1 cup whole milk, room temperature
    • 1 tablespoon lemon zest
    • 1 teaspoon vanilla paste
    • 4 tablespoons butter
    • 1 teaspoon salt
  • Blueberry sauce

    • 4 cups blueberries
    • 2 tablespoons water
    • ½ cup of sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon zest
    • Pinch salt
  • For serving

    • 1 tablespoon powdered sugar


Preheat oven to 425F.

Add eggs, milk, flour, sugar, salt, lemon zest, and vanilla paste to blender. Blend to combine all ingredients.

Heat a cast iron skillet on the stove top until hot. Add butter and melt completely. Pour batter into the hot pan, and place in oven. Cook for 15-20 minutes until it is golden brown and puffed up. Remove from oven and top with blueberry sauce and powdered sugar. 

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Lemon vanilla Dutch babies: Al Roker makes his wife's favorite

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