I have only eaten Dutch Baby pancakes a couple of times and thought they were delicious. I love how the puff up above the pan while baking and they are so easy to make. I bought a new cast iron pan recently and wanted to make my own Dutch Baby recipe. I had never had any type of Dutch Baby other than a plain one with powdered sugar on top. I wanted to try a Dutch Baby with some additional ingredients. I had some blueberries in my fridge that were beginning to look not so plump and my eye spied a lemon on the counter. I thought, why the heck not! I’ll add blueberries and lemon and see what happens. Oh, my goodness! I was doing my happy dance in the kitchen when I tasted my pancake. It was a wonderful explosion of flavors in my mouth! Unfortunately, I ate so much of my Blueberry Lemon Dutch Baby that my tummy puffed up too! I’m going to have to work out doubly hard to make it disappear.
I usually associate lemons with spring/summer time. It’s feeling like fall so I wasn’t sure I was going to add lemon to the batter. Glad I overcame that bit of oddness and added some lemon zest. It really makes this Dutch Baby sing! And me too when I ate it!
I used a 10-inch cast iron pan for this recipe. I put the empty skillet in the pre-heated oven for 10 minutes to warm it up. I had already made my Blueberry Lemon Dutch Baby batter so it was ready to go. (This is a must for this recipe. You don’t want to make your batter after you heat up the skillet in the oven.) When I pulled the skillet out of the oven I quickly added softened butter to the skillet. There was a lot of sizzling going on so I had to work fast to spread the butter around the skillet before it burned. Then I poured the batter into the skillet sizzling with butter, dropped some blueberries in the batter and plopped it into the oven. Phew! Did it! I sat back to watch my beautiful Blueberry Lemon Dutch Baby puff up over the top of the skillet.
Once my pancake was done baking, I pulled it out of the oven. It fell a bit, as expected but tasted divine. I served each piece up with a drizzle of honey.
It’s not necessary to put a topping on this Blueberry Lemon Dutch Baby but if you feel inclined you could use honey, powdered sugar or a bit of lemon curd. Enjoy!
- 4 large eggs
- 1 cup milk I used coconut milk
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 cup all purpose flour
- ¼ cup of granulated sugar
- ½ teaspoon salt
- 4 tablespoons butter softened
- ½ cup of blueberries fresh or frozen
Preheat oven to 425 degrees.
Using a stand mixer, combine the eggs, milk, vanilla and lemon zest. Once the ingredients are combined add the flour, sugar and salt. Continue mixing on medium until all the ingredients are blended well together.
Set a 10-inch cast iron skillet in the preheated oven for 10 minutes. Make sure your butter is very softened (could even be melted) during this time. In your work area, have your batter and butter at the ready. Pull the skillet out of the oven when the 10 minutes are up and quickly add the butter to the skillet. Be careful when you add the butter as it will pop and sizzle in the skillet. Quickly spread the butter around the skillet then pour in the batter. Next, sprinkle the blueberries around in the batter and set the skillet in the oven.
Bake for 20 – 25 minutes. You’ll see the pancake puff up over the pan. The edges should turn brown. You’ll know it’s done when the toothpick comes out clean. Enjoy!
The pancake will settle, which is okay. This can be served with honey, lemon curd or powdered sugar.