Fluffy Blueberry Lemon Dutch Baby Pancake
A quick and easy fluffy Dutch baby pancake bursting with fresh blueberries and a bright lemon zing, perfect for a special breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 large eggs, room temperature
- 2/3 cup (85g) all-purpose flour
- 2/3 cup (160ml) whole milk
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons unsalted butter, melted (for the pan)
- 1 cup fresh blueberries
- Powdered sugar, for dusting (optional)
- Fresh lemon juice, for serving
Instructions
- Preheat your oven to 425°F (220°C). Place your cast iron skillet inside while the oven heats to get it nice and hot, about 10 minutes.
- In a mixing bowl, whisk 3 large eggs until frothy, about 1-2 minutes.
- Add 2/3 cup all-purpose flour, 2/3 cup whole milk, 1 tablespoon sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and the zest of 1 lemon. Whisk until smooth and slightly thinner than regular pancake batter.
- Melt 2 tablespoons unsalted butter in the hot skillet, swirling to coat bottom and sides evenly.
- Pour the batter immediately into the skillet; the butter will sizzle and start cooking the edges.
- Scatter 1 cup fresh blueberries evenly over the batter without pressing them in.
- Bake in the oven for 18-22 minutes until puffed and golden brown on the edges. Avoid opening the oven door during the first 15 minutes.
- Remove from oven carefully; it will deflate slightly, which is normal.
- Squeeze fresh lemon juice over the top and dust with powdered sugar if desired.
- Serve immediately while warm and fluffy.
Notes
Preheat the skillet thoroughly for the best puff. Use fresh blueberries for best flavor, but frozen can be used if thawed and drained. Avoid opening the oven door early to prevent collapse. Serve immediately for best texture. For gluten-free, substitute flour with a 1:1 gluten-free blend and use dairy-free milk and oil instead of butter.
Nutrition
- Serving Size: 1/4 of the pancake
- Calories: 235
- Sugar: 8
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
Keywords: Dutch baby pancake, blueberry pancake, lemon pancake, fluffy pancake, easy breakfast, brunch recipe