Description
This Blueberry Lemon Dutch Baby is a light and puffy oven-baked pancake with crisp edges, a custardy center, and bursts of juicy blueberries with fresh lemon zest. It’s the perfect fuss-free breakfast or brunch centerpiece that comes together in just minutes and always impresses.
Ingredients
3 large eggs
½ cup whole milk
½ cup all-purpose flour
1 tablespoon sugar
1 teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons unsalted butter
½ cup fresh blueberries
Instructions
1. Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet in the oven while it heats.
2. In a blender, add the eggs, milk, flour, sugar, lemon zest, vanilla extract, and salt. Blend until smooth (20–30 seconds), and let it rest while the oven preheats.
3. Carefully remove the hot skillet and add the butter. Swirl it around to coat the bottom and sides evenly.
4. Pour the batter into the skillet and top with fresh blueberries. Do not stir.
5. Bake for 18–22 minutes, or until the pancake is puffed and golden brown around the edges.
6. Remove from the oven and serve immediately. Optionally top with powdered sugar or a squeeze of fresh lemon juice.
Notes
Let your batter rest while the skillet preheats—this helps the flour hydrate and makes the pancake puff better.
Always use a hot pan when pouring in the batter to achieve that dramatic rise.
Don’t open the oven during baking; sudden temperature changes can cause deflation.
Nutrition
- Serving Size: 1 slice
- Calories: 178
- Sugar: 5g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Keywords: Dutch baby, oven pancake, blueberry lemon pancake