Print

Blueberry Lemon Dutch Baby Pancake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Instructions

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

Notes

  • Use frozen blueberries straight from the freezer—no need to thaw.
  • Swap blueberries for raspberries or strawberries for a fruit variation.
  • Add a spoonful of ricotta to the batter for extra richness.
  • Serve with whipped cream or ice cream for a dessert version.
  • A hot pan is key—don’t skip preheating the skillet.

Nutrition

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