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–+ servings

Lemon Blueberry Dutch Baby (Oven Pancake)

A fluffy, oven-baked pancake infused with lemon zest and studded with fresh blueberries, perfect for brunch or a special breakfast.
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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: 220
Ingredients Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 3 large Eggs at room temperature
  • 1 cup Milk whole or 2%
  • 1 cup All-purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Lemon Zest freshly grated
  • 1/2 cup Blueberries fresh or frozen
Toppings
  • 1 tablespoon Powdered Sugar for dusting
  • 1 cup Whipped Cream optional
  • 1 tablespoon Lemon Juice freshly squeezed

Method
 

Prepare the Oven and Skillet
  1. Preheat the oven to 425°F (220°C). Place a cast iron skillet in the oven to heat up.
Make the Batter
  1. In a mixing bowl, whisk together the eggs, milk, flour, sugar, salt, and lemon zest until smooth.
Bake the Dutch Baby
  1. Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom.
  2. Pour the batter into the skillet and sprinkle the blueberries on top.
  3. Return the skillet to the oven and bake for 20 minutes, or until the pancake is puffed and golden brown.
Serve
  1. Remove from the oven, dust with powdered sugar, and drizzle with lemon juice. Serve immediately with whipped cream if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

This Dutch baby can be customized with other fruits like strawberries or peaches. Serve immediately for the best texture.

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