Go Back

Blueberry Lemon Dutch Baby (Skillet Pancake)

An easy yet impressive giant oven-baked pancake, this Dutch Baby is bursting with bright lemon zest and sweet, jammy blueberries. Perfect for a special weekend breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dutch Baby
  • 3 large eggs at room temperature
  • 3/4 cup milk at room temperature (whole milk recommended)
  • 3/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 2 tsp lemon zest from 1 lemon
  • 1 tbsp sugar
  • 1/4 tsp kosher salt
  • 3 tbsp unsalted butter
  • 1 cup blueberries fresh or frozen (don't thaw)
For Serving (Optional)
  • powdered sugar for dusting
  • lemon curd
  • maple syrup

Equipment

  • Blender
  • Oven-safe 10-inch Skillet

Method
 

  1. Step 1: Make the Batter. In a blender, combine room temperature eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until completely smooth and slightly frothy (about 30-60 seconds).
  2. Step 2: Let the Batter Rest. Pour batter into a pitcher or leave in the blender container. Let it rest at room temperature for at least 30 minutes. (Can rest in the fridge for a few hours, let sit out 15-20 mins before baking).
  3. Step 3: Heat the Skillet. While batter rests, preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet in the oven for 10-15 minutes as it heats.
  4. Step 4: Add Butter and Blueberries. Carefully remove the hot skillet. Add 3 tablespoons butter and swirl to coat the bottom and sides. Immediately toss blueberries into the skillet and swirl in butter.
  5. Step 5: Pour the Batter and Bake. Pour the rested batter directly over the blueberries and butter. Quickly but carefully return the skillet to the oven. Bake for 18-22 minutes until puffed and golden brown.
  6. Step 6: Serve Immediately. Carefully remove the hot skillet. Dust generously with powdered sugar and serve immediately from the skillet with desired toppings.

Notes

Room temperature ingredients and resting the batter are crucial for puff. A hot skillet is non-negotiable for crispy edges and rise. Avoid opening the oven during baking. Dutch babies deflate as they cool; serve immediately for best texture. Leftovers can be stored in the fridge for 1-2 days and reheated, but won't regain the puffy texture.