Name: Blueberry Lemon Dutch Baby Pancake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 large eggs; 2/3 cup whole milk; 2/3 cup all-purpose flour; 2 tbsp granulated sugar; 1/4 tsp salt; 1 tsp vanilla extract; 1 tsp lemon zest; 2 tbsp unsalted butter; 1 cup fresh or frozen blueberries; Powdered sugar, for serving; Lemon wedges or extra zest, optional for garnish

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This blueberry lemon Dutch baby pancake is a show-stopping yet surprisingly simple dish that puffs beautifully in the oven and delivers a balance of tart citrus and sweet blueberries in every bite. With crisp, golden edges and a custardy center, it’s the kind of breakfast or brunch that feels elegant without much effort.

Why You’ll Love This Recipe

I love how this pancake comes together in one pan and bakes into something so impressive. The fresh lemon zest brightens up the rich batter, and the blueberries add juicy bursts of sweetness. It’s perfect when I want something that looks and tastes special but doesn’t take a lot of hands-on time. Plus, it works just as well for a cozy brunch as it does for a quick breakfast-for-dinner.

Ingredients

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

Eggs
Whole milk
All-purpose flour
Granulated sugar
Salt
Vanilla extract
Lemon zest
Unsalted butter
Fresh or frozen blueberries
Powdered sugar (for serving)
Lemon wedges or extra zest (optional, for garnish)

Directions

I preheat the oven to 425°F (220°C) and place a cast-iron skillet (or oven-safe pan) inside to heat up.
In a blender, I combine eggs, milk, flour, sugar, salt, vanilla extract, and lemon zest. I blend until the batter is smooth and slightly frothy.
I carefully remove the hot skillet from the oven, add butter, and swirl it around until melted and bubbling.
I pour the batter into the hot skillet and immediately scatter the blueberries on top.
I bake for 18–22 minutes, until the pancake puffs up dramatically and turns golden brown around the edges.
I remove it from the oven and let it rest for a minute—it will deflate slightly. I dust it with powdered sugar and serve with a squeeze of lemon juice or extra zest.

Servings and timing

This recipe serves 2–4 people, depending on how hungry everyone is. Prep time is about 10 minutes, and baking takes 20 minutes. It’s ready in around 30 minutes total from start to finish.

Variations

I sometimes swap the blueberries for raspberries or sliced strawberries for a different fruit twist.
For extra richness, I add a spoonful of ricotta to the batter.
If I want a dessert version, I serve it with a dollop of whipped cream or vanilla ice cream.

Storage/Reheating

Dutch baby pancakes are best served fresh, but I store any leftovers in the fridge for up to 2 days. I reheat slices in the oven at 300°F (150°C) for about 8–10 minutes or warm them briefly in a skillet. They don’t stay quite as puffed, but the flavor and texture still hold up nicely.

FAQs

What is a Dutch baby pancake?

It’s a large, oven-baked pancake with a texture somewhere between a crepe and a popover. I love how it puffs up dramatically in the oven and has crispy edges with a soft, custardy center.

Can I use frozen blueberries?

Yes, I often use frozen blueberries straight from the freezer—no need to thaw. I just make sure they’re evenly scattered so they don’t clump.

Why didn’t my Dutch baby rise?

A hot pan and preheated oven are key. I always make sure the skillet is sizzling hot before adding the batter, and I don’t open the oven door while it’s baking.

Do I need a cast-iron skillet?

Cast iron works best for that crispy texture and even heat, but any oven-safe skillet or baking dish will do as long as it can handle high temperatures.

Can I make the batter ahead of time?

Yes, I’ve made the batter the night before and stored it in the fridge. I give it a quick blend or stir before pouring it into the pan, and it works beautifully.

Conclusion

This blueberry lemon Dutch baby pancake is one of my favorite ways to elevate breakfast without much effort. It’s light, airy, and bursting with citrus and berry flavors. Whether I’m cooking for guests or treating myself to something special, this recipe never fails to impress and satisfy.

Blueberry Lemon Dutch Baby Pancake

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This Blueberry Lemon Dutch Baby Pancake is an oven-baked delight with crisp, golden edges, a custardy center, and juicy bursts of blueberries. Infused with bright lemon zest, it’s a quick and elegant breakfast or brunch recipe that looks impressive with minimal effort.

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

Ingredients

3 large eggs
2/3 cup whole milk
2/3 cup all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp lemon zest
2 tbsp unsalted butter
1 cup fresh or frozen blueberries
Powdered sugar, for serving
Lemon wedges or extra zest, optional for garnish

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Instructions

Preheat oven to 425°F (220°C) and place a cast-iron or oven-safe skillet inside to heat.
In a blender, combine eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Blend until smooth and slightly frothy.
Carefully remove the hot skillet, add butter, and swirl to coat the pan as it melts.
Pour the batter into the hot skillet and quickly scatter blueberries on top.
Bake for 18–22 minutes, until puffed and golden brown around the edges.
Let rest for 1 minute (it will deflate slightly), then dust with powdered sugar. Serve with lemon wedges or extra zest.