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Blueberry Lemon Dutch Baby Pancake

Okay, picture this: a golden, puffy pancake that looks like it got a little puffed up by some kitchen magic, filled with juicy blueberries, and kissed by a burst of fresh lemon zest. This Blueberry Lemon Dutch Baby Pancake has quickly become one of my all-time weekend favorites. It’s like a cross between a pancake and a popover, which means it’s crispy on the edges but tender and custardy in the middle. And oh, the way the lemon zest brightens the sweetness of the blueberries? Total game-changer. Plus, it comes together in one skillet and bakes in less than 20 minutes — perfect for when you want something impressive but without fussing forever. Ready to wow your taste buds (and maybe your brunch guests)? Let’s dive in!

Quick Facts

Yield: Serves 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

3 large eggs
2/3 cup whole milk
2/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
Zest of 1 lemon (about 1 tbsp)
2 tbsp unsalted butter
1 cup fresh blueberries

For the Garnish:

Powdered sugar, for dusting
Fresh lemon wedges (optional)
Maple syrup or honey (optional)

How I Make It

Step 1:

First up, preheat your oven to 425°F and place a 10-inch cast-iron skillet or oven-safe pan inside to warm up. Meanwhile, whisk together the eggs, milk, flour, sugar, salt, vanilla extract, and lemon zest in a medium bowl until smooth and free of lumps. The batter should be runny but creamy—think slightly thicker than heavy cream.

Step 2:

Carefully remove your hot skillet from the oven (it’ll be blazing hot, so grab with oven mitts!). Add the butter and swirl it around to melt completely, coating the bottom and edges. The butter sizzling in the hot pan is what gives that amazing crisp edge, so don’t skimp here!

Step 3:

Quickly pour the batter into the skillet over the melted butter, then scatter the blueberries evenly on top. Try not to stir; just let them nestle in as the batter starts to puff.

Step 4:

Pop the skillet back into the oven and bake for 18-22 minutes. You’re looking for the pancake to puff up dramatically and turn a beautiful golden brown with crispy edges.

Step 5:

Once done, carefully take the skillet out. The Dutch Baby will deflate slightly as it cools — totally normal and part of its charm!

Step 6:

Dust with powdered sugar, add a few lemon wedges on the side, and drizzle a little maple syrup or honey if you like. Slice and serve right away for the best texture.

Variations & Tips

You can swap blueberries for raspberries, blackberries, or even sliced strawberries.
Try adding a teaspoon of cinnamon or cardamom to the batter for a warm spice twist.
If you don’t have a cast iron skillet, any oven-safe skillet or pie dish works fine—just adjust baking time as needed.
To make it gluten-free, substitute with a 1:1 gluten-free flour blend.
For an extra lemon pop, add a tablespoon of fresh lemon juice to the batter.

How I Like to Serve It

This Dutch Baby is gorgeous for a weekend brunch with friends—serve it alongside crispy bacon or a fresh green salad to balance the sweetness. In spring and summer, it pairs wonderfully with a big pitcher of iced tea or sparkling lemonade. On chilly mornings, I love it with a warm cup of coffee and watch the steam dance off those edges.

Notes

Leftovers can be refrigerated and gently reheated in a skillet or oven; it won’t be as puffy but still delicious.
Use fresh blueberries for best flavor—frozen blueberries release too much juice and can make the batter soggy.

Closing: Once you master this Blueberry Lemon Dutch Baby, you’ll have a quick, show-stopping brunch recipe that feels fancy but is actually super easy every time.

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