Blueberry Lemon Dutch Baby Pancake

Blueberry Lemon Dutch Baby Pancake is my favorite way to turn a simple breakfast into something that feels elegant and special. This puffed oven pancake is golden and crisp at the edges, soft and custardy in the center, and filled with bursts of fresh blueberries and bright lemon flavor. It’s quick to whip up in one pan and perfect for leisurely mornings or impressing weekend guests without any stress.

Why You’ll Love This Recipe

I love this recipe because it comes together in one bowl and one skillet, yet the result looks and tastes like something from a cozy brunch café. The combination of tart lemon and sweet blueberries is fresh and balanced, and the dramatic puff of the Dutch baby as it bakes always feels magical. Whether I’m making it for myself or to share, it’s a beautiful and delicious dish that’s deceptively easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs
• All-purpose flour
• Milk (whole or 2%)
• Sugar
• Vanilla extract
• Lemon zest
• Butter
• Fresh blueberries
• Pinch of salt
• Optional: powdered sugar and lemon wedges for serving

Directions

1. Preheat the oven and skillet:
   I place a cast iron skillet (10–12 inch) in the oven and preheat to 425°F (220°C). The hot skillet is key for that dramatic puff.
2. Make the batter:
   In a bowl or blender, I whisk or blend the eggs, flour, milk, sugar, vanilla, salt, and lemon zest until smooth and frothy. I let the batter rest for a few minutes while the oven heats.
3. Add butter and berries:
   Once the oven is ready, I carefully remove the skillet, add butter, and swirl it to coat the pan. I pour in the batter, then scatter the fresh blueberries evenly over the top.
4. Bake:
   I bake the Dutch baby for 18–22 minutes, or until puffed and golden brown around the edges. I avoid opening the oven door while it bakes to keep it from deflating.
5. Serve immediately:
   I remove it from the oven, dust it with powdered sugar, and serve with lemon wedges, maple syrup, or even a dollop of whipped cream.

Servings and timing

This recipe serves 2–4 and takes about 30 minutes from start to finish.

Variations

Sometimes I mix a bit of lemon juice into the batter for extra tang or swap the blueberries for raspberries or blackberries. I’ve also added a spoonful of ricotta or cream cheese for richness. For a nutty touch, I’ve sprinkled toasted almonds on top after baking.

Storage/Reheating

This dish is best enjoyed fresh from the oven while it’s puffed and crisp. Leftovers can be stored in the fridge for up to 2 days, but the texture softens. I reheat it in a 300°F oven for 5–8 minutes to warm through and slightly revive the edges.

FAQs

What makes a Dutch baby puff?

The steam from the eggs and milk hitting a hot pan and oven causes the dramatic rise. That’s why I always preheat both the oven and the skillet.

Can I make it in a regular baking dish?

Yes — if I don’t have a cast iron skillet, I use a metal or ceramic pie dish. The puff may be slightly different, but it still works well.

Can I make this dairy-free?

Yes — I use a non-dairy milk like almond or oat, and substitute the butter with plant-based butter or coconut oil.

Do I need to use a blender?

No — a whisk works fine as long as the batter is smooth and lump-free. Letting it rest for 5–10 minutes helps absorb the flour fully.

Can I use frozen blueberries?

Yes — I use them straight from the freezer. I avoid thawing to prevent the batter from getting watery or discolored.

Conclusion

Blueberry Lemon Dutch Baby Pancake is a beautiful blend of simplicity and elegance. With crisp edges, a soft center, and bright berry-lemon flavor, it’s a dish that always impresses without requiring much effort. Whether I’m sharing it for brunch or savoring it solo, this pancake brings comfort and joy with every bite.

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