This post contains affiliate links, please read our disclosure policy.
This lemon blueberry dutch baby is a light and fluffy baked pancake with lemon zest and warm blueberries. Perfect pancake recipe for breakfast or brunch.
This lemon blueberry dutch baby is bright, flavorful and easy to make. The blueberries will burst in your mouth and the bright flavor of lemon will transport you to Summer no matter what time of year it is.
Growing up my mom always made dutch babies or as she called them german pancakes. It was always a good weekend when you woke up to the smell of a dutch baby in the oven. She would often switch up the flavors. My favorite was lemon blueberry or apple cinnamon.
Looking for other breakfast recipes? How about sheet pan pancakes, lemon blueberry muffins, French toast muffins or breakfast casserole with biscuits.
Table of Contents
What is a Dutch Baby?
A dutch baby is a baked pancake made with milk, eggs, butter and flour. The batter is light, smooth and has a great custard flavor once baked. Dutch babies are also known as German pancakes, a Dutch puff, a Bismarck, or a Hooligan. Different from traditional pancakes, Dutch babies are baked, instead of being fried on the stove.
Lemon Blueberry Dutch Baby Ingredients
- Butter– Unsalted butter.
- Milk– Whole milk works best but I use 1%. It’s what I have on hand and it still comes out great!
- Flour– All purpose flour.
- Eggs– Large eggs.
- Sugar– White granulated sugar.
- Vanilla– Vanilla extract or imitation vanilla extract.
- Salt– kosher salt, sea salt or Himalayan pink salt.
- Lemon Zest– Zest of one lemon. Use a microplaner to zest
- Blueberries– Fresh blueberries work best but froze will work in a pinch.
- Confectioner’s Sugar and/or Maple Syrup– Optional but these make great toppings to finish off your dutch baby. Confectioner’s sugar is also known as powdered sugar.
How To Make A Lemon Blueberry Dutch Baby
- Preheat your oven to 450ºF. On the stove place your cast iron skillet (or pan that is oven safe) on low heat. Add two tablespoons of butter into the pan and let it melt.
- Once melted place butter into the blender with milk, flour, eggs, sugar, vanilla extract, salt and lemon zest. Blend until smooth. Make sure to use a blender it’s the best way to get a smooth batter.
- Turn the stove top to medium heat and melt remaining 2 tablespoons of butter. Add blueberries to your pan.
- Let blueberries cook for 2-3 minutes until the they are starting to bubble.
- Pour batter over blueberries into your skillet and immediately transfer onto the middle rack of the oven.
- Bake for 15 minutes. Best served immediately with either maple syrup or a dusting of confectioner’s sugar.
Lemon Blueberry Dutch Baby
Equipment
- Cast Iron Frying Pan (Oven safe pan)
Ingredients
- 4 TBSP Butter, Divided
- ½ Cup Milk
- ½ Cup Flour
- 4 Eggs
- 2 TBSP Sugar
- 1 TSP Vanilla Extract
- 1/4 TSP Salt
- 2-3 TSP Lemon Zest
- 1 Cup Blueberries
- 2 TBSP Confectioner's Sugar, Optional
Instructions
- Preheat oven to 450ºF.
- Place cast iron skillet on the stove top on low heat. Melt 2 tablespoons of butter in the pan.
- Place melted butter into a blender with milk, flour, eggs, sugar, vanilla extract, salt and lemon zest.
- Blend until smooth with no clumps.
- In your cast iron skillet set it to medium heat and melt remaining 2 tablespoons of butter.
- Add blueberries let them cook about 3-4 minutes.
- Pour batter over blueberries into your skillet and immediately transfer onto the middle rack of the oven.
- Bake for 15 minutes.
- Serve immediately with either maple syrup or a dusting of confectioner's sugar.
How funny it is called Dutch. It is nothing like we make our pancakes here 😊
That is too funny! What are your pancakes like?