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

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Blueberry Lemon Dutch Baby Pancake is a puffed, golden-brown oven pancake with crispy edges and a custardy center bursting with juicy blueberries and fresh lemon flavor. It’s baked in a hot skillet and served warm — perfect for breakfast, brunch, or even dessert.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and yet feels so impressive when it comes out of the oven, all puffed and golden. The combination of blueberries and lemon gives it a bright, fruity flavor that balances beautifully with the soft, eggy texture of the pancake. It all comes together in one skillet, with no flipping or babysitting on the stovetop — which makes it a win in my kitchen.

Ingredients

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

Eggs
All-purpose flour
Milk
Sugar
Vanilla extract
Lemon zest
Fresh lemon juice
Salt
Unsalted butter
Fresh or frozen blueberries
Powdered sugar (for dusting, optional)

Directions

I preheat the oven to 425°F (220°C) and place a cast iron or oven-safe skillet inside to heat up.
In a mixing bowl, I whisk together eggs, flour, milk, sugar, vanilla, lemon zest, lemon juice, and salt until smooth. I let the batter rest while the oven heats — about 10–15 minutes.
Once the skillet is hot, I carefully remove it from the oven, add the butter, and swirl it around to coat the pan.
I pour the batter into the hot skillet and quickly scatter the blueberries over the top.
I return the skillet to the oven and bake for 18–22 minutes, or until the pancake is puffed and golden brown around the edges.
Once out of the oven, I dust it with powdered sugar and serve it right away — either as is or with a drizzle of maple syrup, lemon glaze, or whipped cream.

Servings and timing

This recipe serves 2–4 people and takes about 10 minutes to prep and 20 minutes to bake — ready in around 30 minutes total.

Variations

Sometimes I swap blueberries for raspberries or blackberries, or use a mix of berries. I’ve also added a handful of sliced almonds or a sprinkle of cinnamon sugar on top for a twist. If I want a richer flavor, I use half-and-half instead of milk. And for a more dessert-style version, I top it with lemon curd and whipped cream after baking.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop a slice in the oven or toaster oven at 300°F (150°C) for a few minutes. I avoid the microwave since it softens the crispy edges.

FAQs

What is a Dutch baby pancake?

It’s an oven-baked pancake that puffs up dramatically while baking, then settles into a tender, slightly custardy center with crispy edges.

Can I use frozen blueberries?

Yes, I use them straight from the freezer — no need to thaw. I just make sure they’re spread evenly so the pancake bakes uniformly.

Why didn’t my pancake puff up?

I make sure the skillet is preheated and the oven is hot before pouring in the batter — that’s what creates the big puff.

Can I make the batter ahead?

Yes, I often make it the night before and store it in the fridge. I give it a quick whisk before baking.

What kind of pan should I use?

A cast iron skillet is ideal, but any oven-safe skillet (9–10 inch) works well. The hot pan is key to that dramatic rise.

Conclusion

Blueberry Lemon Dutch Baby Pancake is one of my favorite go-to recipes when I want something quick, beautiful, and absolutely delicious. It’s got the wow-factor of a soufflé, the ease of a one-pan meal, and the comforting flavor of a classic breakfast — all in one golden puff of joy.