Fluffy Lemon Blueberry Dutch Baby Pancake
A light, fluffy, and tangy Dutch baby pancake featuring fresh lemon zest and juicy blueberries, perfect for a quick and impressive 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, warmed slightly
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract (optional)
- Pinch of salt
- Zest of 1 lemon
- 1 cup (150g) fresh or frozen blueberries
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting (optional)
- Fresh lemon juice, to drizzle
Instructions
- Preheat oven to 425°F (220°C) and place a 10 to 12-inch cast iron or ovenproof non-stick skillet inside to heat for about 10 minutes.
- In a large mixing bowl, whisk together 3 large eggs and 3 tablespoons sugar until frothy, about 2 minutes.
- Add 2/3 cup warmed whole milk and 1 teaspoon vanilla extract; stir until combined.
- Sift in 2/3 cup all-purpose flour and a pinch of salt; whisk vigorously until smooth and lump-free, about 1-2 minutes.
- Fold in the zest of 1 lemon gently.
- Carefully remove the hot skillet from the oven using oven mitts; add 2 tablespoons unsalted butter and swirl to coat the bottom and sides.
- Pour the batter into the hot skillet and evenly sprinkle 1 cup fresh or frozen blueberries over the top.
- Return the skillet to the oven and bake for 18-22 minutes until puffed with golden edges and a slightly custardy center.
- Remove from oven and let settle for a minute; dust with powdered sugar and drizzle fresh lemon juice before serving.
Notes
Preheat the skillet to ensure a dramatic puff. Use room temperature eggs and milk for best results. If edges brown too quickly, cover loosely with foil. Frozen blueberries should be used straight from the freezer to avoid sogginess. The batter should be smooth and pourable; add a splash of milk if too thick.
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 325
- Sugar: 15
- Sodium: 150
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 9
Keywords: Dutch baby, lemon blueberry pancake, fluffy pancake, breakfast, brunch, easy recipe, cast iron skillet