Description
- Fluffy, oven-baked Blueberry Lemon Dutch Baby Pancake recipe with fresh flavor & easy steps for brunch bliss.
Ingredients
Scale
- 4 tablespoons salted butter
- 4 large eggs (room temperature)
- 2/3 cup whole milk (room temperature)
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2–3 teaspoons lemon zest
- 2–3 tablespoons blueberry jam
- 1/4 cup fresh or frozen blueberries
Instructions
- Preheat the Oven
- Preheat your oven to 450°F (230°C).
- Prepare the Batter
- In a blender, combine the eggs, whole milk, flour, salt, vanilla extract, and 2 tablespoons of melted butter. Blend for about 1 minute until the batter is smooth and no flour clumps remain. Add the lemon zest and swirl in the blueberry jam to create a marbled effect.
- Cook the Blueberries
- In a 10-12 inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the blueberries to the skillet and allow the butter to brown slightly around the berries, about 3 minutes.
- Bake the Dutch Baby
- Once the blueberries are cooked, pour the prepared batter into the hot skillet, ensuring any remaining jam is added. Transfer the skillet to the oven and bake for 15 minutes, or until the Dutch baby is puffed and golden on top. Avoid opening the oven during baking to prevent deflating the pancake.
- Serve
- Once the Dutch baby is done baking, remove it from the oven and top it with pats of butter. Drizzle with maple syrup and serve immediately.
- Enjoy this light and fluffy Dutch baby, a perfect blend of sweet blueberries and zesty lemon!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 280 kcal per serving
Keywords: #DutchBabyPancake #BlueberryLemon #BreakfastGoals #BrunchVibes #EasyRecipes #WeekendTreat #FluffyPancakes #FoodieFavorites #PancakeLovers