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Blueberry Lemon Dutch Baby

A fluffy, golden-brown pancake infused with the zesty brightness of lemon and the sweet burst of blueberries, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour Can substitute with gluten-free blend.
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons butter For melting in the skillet.
  • 1 cup blueberries (fresh or frozen)
  • Powdered sugar (for serving)
  • Lemon wedges (for serving)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and lemon zest until the mixture is completely smooth.
  3. In an oven-safe skillet (cast iron is best!), melt the butter over medium heat, ensuring it coats the pan evenly.
  4. Once the butter is melted, pour the batter into the skillet and sprinkle the blueberries evenly over the top.
Baking
  1. Carefully transfer the skillet to the preheated oven and bake for 20 minutes, or until the edges are puffed up and golden brown.
Serving
  1. Remove your Blueberry Lemon Dutch Baby from the oven. Dust it with powdered sugar and serve with lemon wedges on the side.

Notes

Ingredient substitutions and storing tips: You can swap all-purpose flour for a gluten-free blend and other fruits like strawberries or raspberries. Cool completely before storing for up to three days.