Posted November 2, 2023 by: Admin #Kitchen

This Blueberry Lemon Dutch Baby is the ideal way to kickstart your morning. Packed with plump blueberries and the zest of fresh lemons, this delightful creation, a hybrid of crepes, popovers, and pancakes, inflates magnificently in the oven, leaving a lasting impression.

We have a fondness for serving special breakfasts during weekends and festive brunches, ranging from Lemon Ricotta Pancakes to Blueberry Muffins. If you’ve cherished our classic Dutch Baby recipe, you’ll undoubtedly fall for this delightful Lemon Blueberry Dutch Baby.

Just like traditional pancakes, Dutch Babies can be served with a variety of fillings. However, we have a particular affection for the delightful combination of fresh blueberries and a hint of tangy lemon infused into the batter, dusted with a sprinkle of powdered sugar on top.

What is a Dutch Baby Pancake?

Dutch baby pancakes are, interestingly, not of Dutch origin at all. The name is likely derived from a mispronunciation of the word “Deutsch,” meaning German. This Americanized take on German pancakes has gained popularity as a delightful American breakfast treat. You’ll be enamored with this generous, oven-baked, puffy pancake featuring tall, crispy edges and a tender, custard-like base.

Ingredients

The batter ingredients are effortlessly blended in a blender, making this recipe remarkably simple to prepare, and cleanup is a breeze.

• Eggs – Essential for achieving the impressive rise of this recipe. To quickly bring them to room temperature, place the eggs in a cup of warm water for 5 minutes.
• Whole milk – Warm in the microwave for fifteen seconds to bring it to room temperature.
• Flour – We use all-purpose flour. You can make it gluten-free by using your favorite GF flour.
• Blueberries – Juicy berries that add just the right touch of sweetness to our traditional Dutch Baby recipe.
• Lemon – Add the zest of one lemon for a subtle hint of tanginess.
• Pinch of salt – To balance the flavor.
• Sugar – 1 Tbsp of granulated sugar to delicately sweeten the batter.
• Unsalted Butter – Coats the pan to prevent sticking.
• Vanilla – We recommend using homemade vanilla for the best flavor.

Pro Tip: Ensure that you use room-temperature ingredients. Using ingredients that are too cold can impede the signature rise of your Dutch Babies, including the blueberries, which is why we allow them to heat up in the pan for a minute.

How to Make Blueberry Lemon Dutch Baby Pancakes

• Preheat the Oven: Place a 10-inch cast iron skillet or oven-safe pan in the oven and preheat it to 425°F for at least 8 minutes.
• Blend the Batter: Add eggs, milk, vanilla, lemon zest, and dry ingredients to a blender, cover, and blend until smooth. Make sure to scrape the sides to ensure the flour is fully incorporated.
• Butter the Pan: Carefully remove the pan from the oven and add butter, brushing the melted butter onto the bottom and sides of the skillet.
• Add Blueberries: Add the blueberries to your buttered pan and shake to coat them. Place the pan with the blueberries in the oven for 1 minute to warm them and prevent them from hindering the pancake’s rise.
• Add Batter: Pour your batter over the blueberries.
• Bake: Return the pan to the oven and bake for 16-18 minutes, or until the pancake is puffed and golden brown around the edges.

Pro Tip: Avoid using an excessive amount of blueberries, as it can weigh down the pancake. You want to leave room for the pancake to rise. You can always top it with more fresh blueberries when serving.

Common Questions

Do I need a blender?

You can vigorously whisk the ingredients together in a bowl or use an electric hand mixer. The key is to ensure the batter is very smooth and airy.

Can I use frozen berries?

Due to their cold temperature, we do not recommend using frozen berries directly from the freezer.

Can I substitute the milk?

We tested this recipe using almond milk and achieved equally fantastic results.

Can I make this ahead of time?

While this recipe is best enjoyed fresh from the oven when the pancakes are delightfully puffed, you can prepare the batter in advance and refrigerate it until you’re ready to bake. Just give the batter a quick whisk with a whisk before pouring it into the pan.

Can I double this recipe?

Absolutely! Double the recipe and use a 13×9″ casserole dish to create a “Double Dutch.” After heating the dish, coat the bottom and sides with 4 tablespoons of butter, then pour in the batter. Bake for 20-23 minutes or until puffed and golden brown around the edges.

How to Serve Dutch Baby Pancakes

Dutch babies are not inherently very sweet, so you can tailor this recipe to your liking by adding:

• Berries (incorporate them into the batter or place them on top after baking)
• Confectioners’ sugar
• Pure maple syrup
• Honey
• Jam
• Strawberry Sauce
• Whipped cream

Use a knife or pizza cutter to slice the pancake, much like slicing a pie. This recipe yields 2-4 servings, depending on your desired portion size.

Pro Tip: Dutch Baby pancakes will naturally deflate as they cool, which is expected. Therefore, it’s best to serve them immediately for the most appealing presentation.

• Preheat the oven to 425°F with a rack in the center of the oven. Place a 10-inch, oven-safe skillet, such as cast iron, into the oven while it preheats.
• Meanwhile, in the jar of a blender, combine your eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Cover the blender and blend on high speed for about 30 seconds or until the mixture is completely smooth. Scrape down the sides of the blender if needed to make sure all of the flour is well incorporated.
• Carefully remove the hot pan from the oven using oven mitts. Add 3 tablespoons of butter to your hot pan. Melt and swirl to coat the bottom and sides of the pan. The butter will sizzle. Add the blueberries and shake the pan to coat them in butter, then return the skillet to the oven for one minute. You want to warm up the blueberries so they don’t hinder the rise of the pancake.
• Remove the skillet from the oven and pour the batter over your blueberries.
• Bake for 16 to 18 minutes or until the pancake is puffed and golden brown around the edges.
• Remove from the oven, dust with powdered sugar if desired, and cut into wedges. Serve with maple syrup or your favorite pancake toppings.