Description
This Blueberry Lemon Dutch Baby Pancake is puffed, golden, and easy to make. With lemon zest, blueberry jam, and simple pantry staples, it's perfect for brunch or dessert.
Ingredients
Scale
- 4 tablespoons salted butter
- 4 large eggs (room temperature)
- 2/3 cup whole milk (room temperature)
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2 –3 teaspoons lemon zest
- 2 –3 tablespoons blueberry jam
- 1/4 cup fresh or frozen blueberries
- Powdered sugar (maple syrup, or extra jam (for topping))
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet in the oven to heat.
- In a blender, combine eggs, milk, flour, salt, vanilla, and lemon zest. Blend for 30 seconds until smooth and frothy. Let rest.
- Carefully remove the hot skillet. Add butter and swirl to coat the pan.
- Pour batter into skillet. Add dollops of blueberry jam and scatter blueberries.
- Return skillet to oven. Bake for 18–22 minutes, until puffed and golden.
- Remove and serve immediately with your choice of toppings.
Notes
-
Let eggs and milk come to room temperature for best rise.
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A cast iron skillet gives the best crisp and lift.
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Try different jams or fresh seasonal fruit.
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Gluten-free and dairy-free versions can be made with substitutions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250