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Blueberry Lemon Dutch Baby Pancake

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Blueberry Lemon Dutch Baby Pancake is a puffed oven-baked pancake with crisp edges and a soft, custardy center, bursting with blueberries and bright lemon zest. It’s quick, impressive, and perfect for brunch or a cozy breakfast.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2–4 servings
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American-European Fusion
  • Diet: Vegetarian

Ingredients

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk (whole or 2%)
  • 1 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 tbsp butter
  • 1/2 cup fresh blueberries
  • Pinch of salt
  • Optional: powdered sugar and lemon wedges for serving

Instructions

  1. Place a 10–12 inch cast iron skillet in the oven and preheat to 425°F (220°C).
  2. In a blender or bowl, whisk together eggs, flour, milk, sugar, vanilla, salt, and lemon zest until smooth and frothy. Let rest for a few minutes.
  3. Carefully remove the hot skillet from the oven, add butter, and swirl to coat the pan.
  4. Pour the batter into the skillet and scatter the blueberries on top.
  5. Bake for 18–22 minutes, until puffed and golden around the edges. Do not open the oven during baking.
  6. Remove from oven, dust with powdered sugar, and serve immediately with lemon wedges, syrup, or whipped cream.

Notes

  • Substitute blueberries with raspberries or blackberries for variation.
  • Add lemon juice to the batter for extra tang.
  • Top with toasted almonds or ricotta for a richer twist.
  • Use a metal or ceramic pie dish if no cast iron is available.

Nutrition

Find it online: https://juliameals.com/blueberry-lemon-dutch-baby-pancake/