Description
Delightful blueberry lemon dutch baby pancake combines zesty citrus with sweet berries in a puffy, golden skillet sensation. Crisp edges and custardy center make this breakfast treat a crowd-pleasing centerpiece you’ll want to savor slowly.
Ingredients
Scale
Blueberry Ingredients:
- 1/2 cup fresh blueberries
- Extra blueberries for topping
Main Ingredients:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 1 lemon
Topping Ingredients:
- Powdered sugar
- Maple syrup or honey
- Extra lemon zest
Instructions
- Position a 10-inch cast-iron skillet in the oven and heat to 425F (220C), allowing the pan to warm thoroughly for about 10 minutes.
- Blend eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest in a blender until completely smooth and uniform in texture.
- Allow the batter to rest and settle for 10 minutes, which helps develop a more consistent consistency.
- Remove the scorching hot skillet from the oven and quickly swirl melted butter across the bottom to create a non-stick surface.
- Gently pour the rested batter into the butter-coated skillet, ensuring even distribution.
- Scatter fresh blueberries across the surface of the batter, dispersing them evenly for consistent flavor in each slice.
- Slide the skillet back into the preheated oven and bake for 18-20 minutes until the edges rise dramatically and turn golden brown.
- Resist opening the oven door during baking to maintain consistent heat and allow proper rising of the Dutch baby.
- Once removed from the oven, immediately dust with powdered sugar and drizzle with maple syrup or honey.
- Garnish with additional fresh blueberries and a sprinkle of lemon zest for bright, citrusy notes.
- Serve the Dutch baby right away while it’s puffy, hot, and at its most impressive height.
Notes
- Ensure the cast-iron skillet is scorching hot before adding butter to achieve that signature crispy, golden-brown exterior.
- Rest the batter for exactly 10 minutes to allow flour to hydrate, creating a smoother, more consistent texture.
- Frozen blueberries work perfectly if fresh aren’t available, just don’t thaw them before adding to prevent excess moisture.
- For a gluten-free version, swap all-purpose flour with almond or oat flour, maintaining the same measurement.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 195 mg