Blueberry Lemon Dutch Baby Pancake

There’s something wonderfully comforting about pulling a puffed, golden pancake straight from the oven. This Blueberry Lemon Dutch Baby Pancake has become a weekend favorite in our house — and not just for breakfast! I first made it on a quiet Sunday morning when I wanted something cozy and easy but a little more special than our usual stack.

With its crispy edges, custard-like center, and bright citrusy flavor from lemon zest and blueberry jam, this oven-baked pancake is as beautiful as it is delicious. It’s perfect for brunches, slow mornings, or even a quick dessert. Bonus: it comes together with pantry staples and zero flipping required!

What makes this Dutch baby stand out is how incredibly versatile it is. It feels fancy but takes less than 30 minutes start to finish, and the flavor combinations are endless. The burst of blueberries with the lemony brightness and soft, eggy interior will have you making this again and again. It’s a crowd-pleaser and a brunch table centerpiece — just wait for the oohs and aahs when it comes out of the oven puffed to perfection.

Why You’ll Love Blueberry Lemon Dutch Baby Pancake

• Quick and easy to make — just blend, pour, and bake.
• No flipping or babysitting needed — the oven does all the work.
• Light, fluffy texture with crispy edges and custardy center.
• Bright, fruity flavor from lemon zest and juicy blueberries.
• Perfect for brunch or a sweet breakfast-for-dinner.
• Customizable toppings — use what you love or have on hand.
• Minimal ingredients — mostly pantry staples.
• Beautiful presentation — looks impressive with little effort.

Ingredients You’ll Need

• 4 tablespoons salted butter — for that rich, golden crust.
• 4 large eggs (room temperature) — helps the pancake rise.
• ⅔ cup whole milk (room temperature) — warm slightly if chilled.
• ⅔ cup all-purpose flour — sift for a smoother batter.
• ½ teaspoon kosher salt — balances sweetness.
• 1 tablespoon vanilla extract — adds warmth and depth.
• 2–3 teaspoons lemon zest — fresh is best for zing.
• 2–3 tablespoons blueberry jam — swirl for sweet-tart flavor.
• ¼ cup fresh or frozen blueberries — adds juicy bursts.
• Powdered sugar, maple syrup, or extra jam — for topping.

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C): Place a 10-inch cast iron skillet or oven-safe pan in the oven while it heats. This step ensures a hot surface to kickstart the puff.
2. Blend the batter: In a blender, combine eggs, milk, flour, salt, vanilla, and lemon zest. Blend until smooth and frothy, about 30 seconds.
   • Let the batter rest for a few minutes while the skillet heats to let the flour absorb the liquid.
3. Melt the butter: Carefully remove the hot skillet and add the butter. It should melt quickly — swirl to coat the entire surface, including up the sides.
4. Pour and fill: Pour the batter into the pan. Quickly dollop blueberry jam across the surface and gently swirl it in. Sprinkle the blueberries evenly on top.
5. Bake: Return the skillet to the oven and bake for 18–22 minutes, or until puffed and golden brown around the edges.
   • Avoid opening the oven door too early — it needs the heat to rise.
6. Serve immediately: The pancake will deflate slightly once out of the oven — this is completely normal. Dust with powdered sugar, spoon on extra jam, or drizzle with maple syrup.

Serving and Storage Tips

Serve the Dutch baby hot from the oven for best results. It pairs beautifully with sweet toppings like maple syrup, honey, or whipped cream. Fresh berries, lemon slices, or a scoop of Greek yogurt can elevate it even more.

Hosting brunch? This makes a lovely centerpiece — bring the skillet right to the table for a dramatic reveal. Add a side of bacon or sausage for a savory balance.

If you have leftovers, allow the pancake to cool completely. Wrap it tightly or store in an airtight container in the fridge for up to 2 days. Reheat in a 300°F oven for 5–7 minutes to revive the texture. It won't puff again, but it will still be soft, custardy, and delicious.

Helpful Notes

• Room temperature ingredients are key for maximum puff.
• Blend gently — overblending can deflate the batter.
• Cast iron skillet works best for retaining heat and crisping the edges.
• Experiment with fillings — try raspberry jam, chopped apples, or even Nutella.
• Dust with cinnamon sugar for a cozy fall twist.
• Gluten-free option: A 1:1 gluten-free flour blend will work, though the puff may be slightly reduced.
• Dairy-free version: Use plant-based milk and vegan butter. The result may be less rich but still tasty.

Frequently Asked Questions

1. Can I make this ahead of time?
   You can prepare the batter ahead and refrigerate it for up to 6 hours. Stir before using. For best texture, bake it fresh.
2. Can I use a different fruit or jam?
   Yes! Peach, raspberry, strawberry, or even fig jam work well. Match with seasonal fruits for variety.
3. Why didn’t my Dutch baby rise?
   Ensure your eggs and milk are at room temperature, the pan is hot, and the oven is fully preheated. Also, don’t open the oven door too soon.
4. Can I make this dairy-free?
   Yes, swap the milk and butter with dairy-free alternatives. Coconut milk and vegan butter work well.
5. What’s the best pan to use?
   A 10-inch cast iron skillet is ideal, but any oven-safe skillet with high sides can work. Metal pans are better than glass or ceramic for rising.
6. Is this suitable for dessert?
   Absolutely! Serve with ice cream, caramel sauce, or lemon curd for a decadent finish.

Final Thoughts

The Blueberry Lemon Dutch Baby Pancake is more than just a breakfast dish — it’s a celebration of simple ingredients transformed into something stunning and delicious. With its puffed edges, warm lemon-blueberry aroma, and soft custard center, it’s sure to win hearts at your table.

Whether you're impressing guests or treating yourself on a cozy morning, this Dutch baby is a guaranteed success. Don’t forget to take a picture — it’s too pretty not to share. And if you make it, tag me on social media — I’d love to see your creations!

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