Lemon Blueberry Dutch Baby

Oh my gosh, you have to try this Lemon Blueberry Dutch Baby! It’s like a giant fluffy pancake that pops right out of the oven. I promise, it looks super fancy but is so, so easy.

I just love how the sweet blueberries burst and the lemon makes it all bright and happy. It’s soft in the middle and crispy on the edges. Honestly, it’s one of my favorite things to make.

So come on, let’s whip this up together. I bet it’ll make your morning feel extra special!

Why You’ll Love This Recipe

• No-Fuss Breakfast: Unlike traditional pancakes, there’s no need to stand over a stove flipping each one.
• Light and Airy Texture: The combination of eggs and milk creates a delicate, soufflé-like pancake.
• Naturally Sweet and Tangy: Fresh blueberries and lemon zest add a bright, refreshing contrast to the rich batter.
• Quick and Easy: Ready in just 25 minutes, making it perfect for busy mornings or weekend brunches.
• Minimal Ingredients: You probably have everything in your kitchen already!

Required Kitchen Tools

Before we dive into the recipe, here are the essential tools you’ll need:

• Blender or Whisk – Helps achieve a smooth, lump-free batter.
• Ovenproof Skillet – A cast-iron skillet (10-12 inches) is best, but any oven-safe pan will work.
• Measuring Cups and Spoons – For precise ingredient portions.
• Zester or Microplane – To extract the fragrant lemon zest.
• Oven Mitts – The skillet gets very hot, so be careful!

Ingredients

Here’s what you’ll need for this fluffy, golden Dutch baby pancake:

• 3 large eggs – The secret to a puffed-up pancake with an airy texture.
• ½ cup whole or 2% milk – Adds moisture and richness.
• 1 medium lemon (zested and juiced) – Provides a bright, citrusy flavor.
• 2 tablespoons granulated sugar – Just enough to sweeten the batter.
• 1 teaspoon vanilla extract – Enhances the warm, cozy flavors.
• ¼ teaspoon kosher salt – Balances the sweetness.
• ½ cup all-purpose flour – Creates structure for the Dutch baby.
• 2 tablespoons unsalted butter – Melts in the skillet for crispy edges.
• ½ cup fresh or frozen blueberries (do not thaw if frozen) – Bursts of juicy sweetness in every bite.
• Powdered sugar or maple syrup, for serving – Optional but highly recommended!

Variations for the Best Dutch Baby

Want to put a unique spin on your Dutch baby? Try these variations:

• Use Buttermilk: Swap regular milk for buttermilk for a tangy twist.
• Go Nutty: Add sliced almonds on top before baking for extra crunch.
• Make it Spiced: Add ½ teaspoon cinnamon or nutmeg for warmth.
• Berry Swap: Substitute blueberries with raspberries, blackberries, or strawberries.
• Chocolate Lover’s Dream: Sprinkle in some mini chocolate chips for a dessert-like treat.

Step-by-Step Instructions

1. Preheat Your Oven

• Preheat your oven to 425°F (220°C).
• Place your cast-iron skillet (or oven-safe pan) inside the oven while it preheats. A hot skillet is crucial for getting those crispy, golden edges.

2. Blend the Batter

• In a blender, combine:
  • 3 large eggs
  • ½ cup whole or 2% milk
  • Zest of 1 lemon
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ½ cup all-purpose flour
• Blend for 20-30 seconds until the batter is smooth and airy. (Alternatively, whisk vigorously in a bowl.)
• Let the batter rest for 5-10 minutes. This allows the flour to hydrate and helps the Dutch baby rise better.

3. Melt Butter in the Skillet

• Carefully remove the hot skillet from the oven using oven mitts.
• Add 2 tablespoons unsalted butter and swirl it around until fully melted and bubbling.

4. Pour and Bake

• Immediately pour the batter into the hot skillet.
• Sprinkle ½ cup fresh or frozen blueberries evenly over the batter.
• Place the skillet back in the oven and bake for 18-22 minutes, or until the pancake is golden brown and puffed up in the center.

5. Serve Immediately

• Once baked, remove the Dutch baby from the oven. It will deflate slightly—that’s totally normal!
• Dust with powdered sugar and drizzle with maple syrup for the perfect finishing touch.
• Slice and serve warm!

How to Serve Lemon Blueberry Dutch Baby

This delicious oven pancake is perfect on its own, but here are some fun ways to elevate it:

• With Fresh Berries: Add extra blueberries, raspberries, or strawberries for a fruity burst.
• With Whipped Cream: A dollop of homemade whipped cream makes it even more indulgent.
• With Greek Yogurt & Honey: A healthier option that adds a creamy texture.
• With Lemon Curd: Double up on the lemon flavor with a spoonful of tangy lemon curd.
• With Nuts: Sprinkle toasted almonds or pecans for added crunch.

How to Store and Reheat a Dutch Baby

While a Dutch baby is best enjoyed fresh, you can store leftovers and reheat them later. Here’s how:

Storing Leftovers

• Refrigerate: Store in an airtight container or wrap in plastic wrap and refrigerate for up to 2 days.
• Freeze: While not ideal (as it may lose its airy texture), you can freeze it in a zip-top freezer bag for up to 1 month.

Reheating a Dutch Baby

• Oven Method (Best): Preheat your oven to 350°F (175°C). Place the Dutch baby on a baking sheet and warm for 5-7 minutes until heated through.
• Stovetop Method: Heat in a dry pan over medium-low heat for a few minutes until warm.
• Microwave Method (Quickest): Microwave on medium power for 20-30 seconds, but note that it may become softer.

Nutrition Information

Here’s an estimated breakdown per serving (1 of 4 slices):

Nutrient	Amount
Calories	180-200 kcal
Carbohydrates	26g
Protein	6g
Fat	7g
Saturated Fat	3.5g
Sugar	8g
Fiber	1g
Sodium	150mg

Note: Values may vary based on portion size and toppings.

FAQs

Why didn’t my Dutch baby puff up?

• Your skillet may not have been hot enough before pouring in the batter.
• Make sure your eggs are at room temperature for the best rise.
• Avoid opening the oven while baking—it needs consistent heat to puff!

Can I use a different fruit?

Yes! Try raspberries, strawberries, blackberries, or even thinly sliced apples.

Can I make this gluten-free?

Absolutely! Substitute ½ cup gluten-free all-purpose flour for the regular flour.

Final Thoughts – Why You’ll Love This Dutch Baby Forever

There’s something magical about a Dutch baby pancake—the way it puffs up in the oven, the crispy edges, and the soft, custardy center. This Lemon Blueberry Dutch Baby is the perfect balance of zesty citrus, juicy blueberries, and buttery goodness.

What Makes This Recipe a Winner?

✔ No flipping required – Just blend, bake, and enjoy!
✔ Ready in 25 minutes – Perfect for a quick and easy breakfast or brunch.
✔ Versatile & customizable – Swap in different fruits or spices to suit your taste.
✔ Restaurant-quality dish at home – Impress your guests with minimal effort!

If you’ve never made a Dutch baby before, this is your sign to try it! Whether for a weekend brunch, a cozy breakfast in bed, or a special treat for loved ones, this pancake will steal the show.

More Delicious Breakfast Ideas

• Fluffy Lemon Ricotta Pancakes – Light, airy, and full of citrusy goodness.
• Blueberry Muffins with Streusel Topping – Bakery-style muffins with a sweet crumbly topping.
• Strawberry French Toast Bake – The ultimate make-ahead brunch dish.

If you make this Lemon Blueberry Dutch Baby, let me know how it turned out! Tag me on social media and share your delicious creations. Happy cooking!