Blueberry Lemon Dutch Baby Pancake with Savory Steak and Shrimp Stir Fry Twist

Why You’ll Love This Blueberry Lemon Dutch Baby Pancake

  • Ease of preparation: This blueberry lemon Dutch baby pancake is remarkably simple and quick to prepare, requiring just a few common ingredients and less than 30 minutes from start to finish. It’s perfect for busy mornings or when you want a fuss-free, yet impressive breakfast or brunch.
  • Health benefits: Loaded with fresh blueberries and zesty lemon, this recipe provides a good dose of antioxidants, vitamin C, and fiber. It’s relatively low in added sugars and calories, making it a nutritious start to your day that supports immune function and digestion.
  • Versatility: The blueberry lemon Dutch baby pancake easily adapts to various dietary needs. You can swap regular milk for plant-based alternatives like almond or oat milk, use gluten-free or whole wheat flours instead of all-purpose flour, and omit sugar if preferred, all without compromising the dish’s delightful texture or flavor.
  • Distinctive flavor: The bright citrus notes of lemon zest combined with the natural sweetness of blueberries give this Dutch baby pancake a refreshing and unique taste. Paired with the light custardy texture and slightly crisped edges, this pancake stands out from traditional flat pancakes for a truly memorable meal.

Essential Ingredients for Blueberry Lemon Dutch Baby Pancake

  • 4 tablespoons butter, divided – Adds richness and helps achieve a golden crust
  • ½ cup whole or 2% milk (can substitute plant-based milks such as oat or almond milk) – Provides tenderness and moisture to the batter
  • ½ cup all-purpose flour (whole wheat flour or gluten-free flour can be used as alternatives) – Forms the structure of the pancake
  • 4 large eggs – Essential for the rise and custardy texture
  • 3 tablespoons granulated sugar (optional) – Balances the tartness of lemon and blueberries
  • 1 teaspoon vanilla extract – Adds subtle depth of flavor
  • ¼ teaspoon salt (kosher salt preferred) – Enhances overall flavors
  • Zest of one lemon – Provides fresh citrus brightness
  • 1 cup fresh or frozen blueberries (blueberry jam can be swirled into batter for added flavor) – Delivers natural sweetness and antioxidants
  • Confectioners’ sugar for dusting (optional) – Adds a decorative and sweet finish
  • Maple syrup for serving (optional) – A perfect complement for added sweetness

Special Dietary Options

  • Vegan: Substitute eggs with flaxseed eggs and milk with almond or oat milk; replace butter with coconut oil.
  • Gluten-free: Use gluten-free all-purpose flour blends in place of regular flour to suit gluten sensitivities.
  • Low-calorie: Use sugar substitutes, skim milk or plant-based unsweetened milk, and reduce butter for a lighter version.

How to Prepare the Perfect Blueberry Lemon Dutch Baby Pancake: Step-by-Step Guide

First Step: Preheat Oven and Skillet

Preheat your oven to 450°F (230°C) and place the oven rack in the center position. Heat a 9- to 12-inch cast iron skillet or ovenproof pan on low heat on the stovetop while you prepare the batter. Proper heat ensures even cooking and puffiness.

Second Step: Prepare the Batter

Melt 2 tablespoons of butter in a small skillet or microwave until fully melted. Transfer the melted butter to a blender or mixing bowl. Add 4 large eggs, ½ cup milk, ½ cup all-purpose flour (or alternate flour), 3 tablespoons sugar (if using), 1 teaspoon vanilla extract, ¼ teaspoon salt, and the zest of one lemon. Blend or whisk vigorously until the batter is smooth with no lumps, as this helps the pancake rise evenly and creates the signature custardy texture.

Third Step: Prepare the Skillet and Add Blueberries

Carefully place the remaining 2 tablespoons of butter into the hot cast iron skillet. Increase stovetop heat to medium-high and allow the butter to melt and brown slightly for nutty flavor. Add 1 cup of fresh or frozen blueberries to the skillet and gently toss to coat them evenly in the butter.

Fourth Step: Bake the Dutch Baby Pancake

Immediately pour the prepared batter over the blueberries in the skillet, then transfer the skillet to the preheated oven. Bake for approximately 15 minutes, or until the pancake puffs dramatically and turns a golden brown color. Avoid opening the oven door during baking to prevent the pancake from collapsing prematurely.

Final Step: Serve and Garnish

Remove the Dutch baby pancake from the oven and let it settle for a minute. Dust with confectioners’ sugar if desired and serve immediately with maple syrup on the side. The pancake is best enjoyed warm, as it starts to deflate after coming out of the oven.

Tip: For a delightful twist, swirl some blueberry jam into the batter before baking, but use sparingly to maintain puffiness.

Looking for more breakfast ideas? Check out Buttermilk Sweet Alabama Pecanbread for another sweet delight.


Dietary Substitutions to Customize Your Blueberry Lemon Dutch Baby Pancake

Protein and Main Component Alternatives

  • Replace eggs with flaxseed or chia seed eggs to create a vegan-friendly batter.
  • Use gluten-free flour blends such as almond or coconut flour for a gluten-free Dutch baby.

Vegetable, Sauce, and Seasoning Modifications

  • Add spices like cinnamon or nutmeg to the batter for warmth and complexity.
  • Substitute blueberries with raspberries, blackberries, or cranberries according to season or preference.
  • Use dairy-free butter alternatives like coconut oil and plant-based milks to suit vegan and lactose-free diets.

Mastering Blueberry Lemon Dutch Baby Pancake: Advanced Tips and Variations

  • Pro cooking techniques: Ensure skillet is thoroughly preheated for optimal puffiness. Whisk batter thoroughly to incorporate air.
  • Flavor variations: Add vanilla extract or swap lemon zest with orange zest for a different citrus note. Try cardamom or fresh mint for a refreshing change.
  • Presentation tips: Garnish with fresh mint leaves, extra lemon zest, and a dusting of powdered sugar for a beautiful finish.
  • Make-ahead options: Prepare batter the night before and refrigerate; stir gently before pouring into the skillet. Add blueberries just before baking to keep flavors fresh.

How to Store Blueberry Lemon Dutch Baby Pancake: Best Practices

Refrigeration: Store any leftover Dutch baby pancake in an airtight container and refrigerate for up to 2 days to retain freshness.

Freezing: Wrap individual portions securely in plastic wrap and foil and freeze for up to 1 month; thaw overnight before reheating.

Reheating: Use a toaster oven or conventional oven at 350°F (175°C) to warm pancakes while maintaining crisp edges and avoiding sogginess.

Meal prep considerations: Best served fresh, but batter can be prepped ahead and refrigerated. Avoid freezing after baking to preserve texture.

Blueberry Lemon Dutch Baby Pancake

FAQs: Frequently Asked Questions About Blueberry Lemon Dutch Baby Pancake

What ingredients do I need to make a Blueberry Lemon Dutch Baby Pancake?

To make a Blueberry Lemon Dutch Baby Pancake, you will need salted butter, large eggs, whole milk (or a non-dairy alternative like almond or oat milk), all-purpose flour (or whole wheat flour), kosher salt, vanilla extract, lemon zest, blueberry jam, and fresh or frozen blueberries. These ingredients combine to create the light, tangy batter and fruity topping that define this dish.

How do I prepare the batter for a Blueberry Lemon Dutch Baby Pancake?

To prepare the batter, blend the eggs, milk, flour, vanilla extract, melted butter, and a pinch of kosher salt until smooth. After mixing, gently fold in the lemon zest and swirl blueberry jam through the batter for added flavor. This method will produce a smooth, flavorful batter that puffs up beautifully in the oven.

What type of pan should I use to bake a Dutch Baby Pancake?

A 10 to 12-inch cast iron skillet is ideal for baking a Dutch Baby Pancake. Cast iron provides even heat distribution which helps the pancake rise evenly and develop crispy edges. If you don’t have cast iron, an oven-safe nonstick or stainless steel skillet of similar size can work, but cast iron is preferred.

Can I make the Blueberry Lemon Dutch Baby Pancake batter ahead of time?

Yes, you can prepare the batter the night before. Just make sure to bring it to room temperature before baking to get the best rise and texture from the pancake. This makes morning prep easier without compromising the puffiness or flavor.

How soon should a Dutch Baby Pancake be eaten after baking?

It’s best to serve and enjoy the Dutch Baby Pancake immediately after baking while it is still warm and puffed. The pancake will begin to deflate as it cools, so eating it fresh ensures the light, airy texture and vibrant flavors are at their peak.

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Blueberry Lemon Dutch Baby Pancake 2.png

Blueberry Lemon Dutch Baby Pancake


  • Author: Valentina Lewis
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegetarian

Description

🫐 Enjoy a deliciously light and fluffy pancake infused with the sweet-tart flavor of blueberries and lemon.
🍋 This quick breakfast option is perfect for wowing guests with minimal effort and maximum taste!


Ingredients

– 4 tablespoons butter

– 1/2 cup whole or 2% milk

– 1/2 cup all-purpose flour

– 4 large eggs

– 3 tablespoons granulated sugar

– 1 teaspoon vanilla extract

– 1/4 teaspoon salt

– Zest of one lemon

– 1 cup fresh or frozen blueberries

– Confectioners’ sugar for dusting

– Maple syrup for serving


Instructions

First Step: Preheat Oven and Skillet
Preheat your oven to 450°F (230°C) and place the oven rack in the center position. Heat a 9- to 12-inch cast iron skillet or ovenproof pan on low heat on the stovetop while you prepare the batter. Proper heat ensures even cooking and puffiness.

Second Step: Prepare the Batter
Melt 2 tablespoons of butter in a small skillet or microwave until fully melted. Transfer the melted butter to a blender or mixing bowl. Add 4 large eggs, ½ cup milk, ½ cup all-purpose flour (or alternate flour), 3 tablespoons sugar (if using), 1 teaspoon vanilla extract, ¼ teaspoon salt, and the zest of one lemon. Blend or whisk vigorously until the batter is smooth with no lumps, as this helps the pancake rise evenly and creates the signature custardy texture.

Third Step: Prepare the Skillet and Add Blueberries
Carefully place the remaining 2 tablespoons of butter into the hot cast iron skillet. Increase stovetop heat to medium-high and allow the butter to melt and brown slightly for nutty flavor. Add 1 cup of fresh or frozen blueberries to the skillet and gently toss to coat them evenly in the butter.

Fourth Step: Bake the Dutch Baby Pancake
Immediately pour the prepared batter over the blueberries in the skillet, then transfer the skillet to the preheated oven. Bake for approximately 15 minutes, or until the pancake puffs dramatically and turns a golden brown color. Avoid opening the oven door during baking to prevent the pancake from collapsing prematurely.

Final Step: Serve and Garnish
Remove the Dutch baby pancake from the oven and let it settle for a minute. Dust with confectioners’ sugar if desired and serve immediately with maple syrup on the side. The pancake is best enjoyed warm, as it starts to deflate after coming out of the oven.

Notes

🧊 Frozen blueberries are a convenient substitute; don’t thaw before adding to the skillet.
🥄 Consider swirling blueberry jam into the batter for increased flavor, but avoid overloading.
🌿 Experiment with different fruits like cranberries and orange zest for unique variations.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 204 calories per serving
  • Sugar: 10 g
  • Sodium: 160 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 150 mg

Keywords: blueberry, lemon, dutch baby, pancake

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