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Puffed lemon blueberry Dutch baby pancake fresh out of the oven in a cast iron skillet

Easy Lemon Blueberry Dutch Baby Pancake

A dramatic baked Dutch baby pancake with bright lemon zest and fresh blueberries. No flipping required, just blend, pour, and bake.
Print Recipe
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 3 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/2 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp lemon zest fresh
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp butter
  • 3/4 cup fresh blueberries

Equipment

  • Blender
  • 10-inch oven-safe skillet

Method

  1. Preheat the oven to 425°F and place a 10-inch oven-safe skillet inside while it heats.
  2. In a blender, combine the eggs, milk, flour, sugar, lemon zest, vanilla extract, and a pinch of salt. Blend until completely smooth, about 1 minute.
  3. Carefully remove the hot skillet from the oven and add the butter, swirling it around to coat the bottom and sides.
  4. Scatter the fresh blueberries evenly into the hot skillet.
  5. Pour the batter over the blueberries in the skillet.
  6. Return the skillet to the oven and bake for 18-20 minutes, until puffed and golden brown around the edges.
  7. Remove from the oven and serve immediately, before it deflates.
  8. Dust with powdered sugar and add a squeeze of fresh lemon juice before serving.

Notes

Make sure the skillet is fully preheated before adding batter for the best puff. Do not open the oven door while baking.