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A freshly baked Blueberry Lemon Dutch Baby with golden edges, topped with blueberries and powdered sugar
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Blueberry Lemon Dutch Baby – A Puffy Pancake Delight

A fluffy pancake delight bursting with blueberry and lemon flavor, perfect for breakfast or brunch!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy
Servings: 4 servings
Calories: 250kcal

Equipment

  • Blender
  • Cast-Iron Skillet

Ingredients

Ingredients

  • 3 large Eggs
  • 2/3 cup Milk
  • 2/3 cup All-Purpose Flour
  • 1 tbsp Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 tsp Lemon Zest
  • 2 tbsp Unsalted Butter
  • 1/2 cup Fresh Blueberries
  • Powdered Sugar (for topping)
  • Fresh Blueberries (for topping)
  • Lemon Slices (for topping)
  • Maple Syrup or Honey (for serving)

Instructions

  • Preheat oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
  • In a blender, blend eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest until smooth.
  • Let the batter rest for 5 minutes while the skillet heats up.
  • Remove skillet from oven, add butter, and swirl until melted.
  • Pour the batter into the skillet and sprinkle fresh blueberries on top.
  • Bake for 15-18 minutes until the pancake puffs up and turns golden brown.
  • Remove from oven, dust with powdered sugar, and garnish with fresh blueberries and lemon slices.
  • Serve immediately with maple syrup or honey.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free blend. You can also swap blueberries for raspberries or blackberries.

Nutrition

Calories: 250kcal | Fat: 12g