A light and fluffy German-style pancake is the perfect addition to any brunch spread. Introducing, the Dutch Baby, a pancake that is anything but ordinary. It’s loaded with butter and powdered sugar, and made in a cast iron skillet so it’s perfectly crispy on the edges. And when it comes to my Blueberry Lemon Dutch Baby? It’s also bursting with tender blueberries and a squeeze of fresh lemon for a truly unbeatable combination that is sure to delight all of the senses.
Friends, when it comes to breakfasts, I usually keep it pretty simple. Whether that means making a quick and easy smoothie or heating up a pre-made (but homemade 😉 ) breakfast sandwich, breakfast for me is whatever I can eat, in the car, while taking my boys to school. But on the days where I want a breakfast that is going to feel a little more luxurious, then I love taking the time to make a Dutch Baby.
My Strawberry Lemon Dutch Baby was my first take on the classic German pancake, but once I discovered how delicious this recipe is with then addition of blueberries, it was game over. Think: your classic diner blueberry pancake, but made in a cast iron skillet with crispy edges and a fluffy exterior that will leave you craving more. I love dousing mine in maple syrup, with a sprinkle of powdered sugar on top, of course. Is it the healthiest breakfast in the world? No, this is not your gluten-free, dairy-free, sugar-free recipe. But is it absolutely delicious? Heck yes.
I am a firm believer that intuitive eating is the BEST way to eat, because it allows room for all foods. Its why I spent so much of my book, LOVE TO EAT, explaining how to approach intuitive eating. When we allow our body to lead, we create the space for us to enjoy all foods, which is one of the best parts of life. So sure, you can have your morning protein smoothie. But on the days where you have a slice of warm and syrupy Dutch Baby? I promise you, you won’t regret it, even for a second.
What You Need to Make This Fluffy & Delicious Blueberry Pancake
- Eggs: Eggs are essential for giving this Dutch Baby its light and fluffy texture! You can use flax eggs or even substitute with Just Egg, but just note that the Dutch Baby may not puff up in the same way, without the eggs.
- Cane Sugar: Yes, I’m using real cane sugar in this recipe, and yes, I recommend that you do, too!
- Vanilla Extract: Vanilla extract is an essential ingredient when it comes to any pancake recipe!
- All-Purpose Flour: You will need all-purpose flour in order to make this Dutch Baby. This recipe has not been tested with gluten-free flour, so I cannot guarantee that it will turn out the same!
- Unsalted Butter: Unsalted Butter is my favorite for any pancake recipe! You can also use unsalted dairy-free butter, if you prefer- my favorite is by Miyokos.
- Sea Salt: A pinch of sea salt adds the perfect balance of flavors to this recipe.
- Lemon: We’ll be using the zest of one lemon to add brightness to this recipe.
- Milk: You can use any type of milk that you’d like, for this recipe!
- Blueberries: Fresh blueberries work best for this recipe, and add a burst of fresh and delicious flavor!
How to Make This Delicious Breakfast in 30 Minutes
To make this Blueberry Lemon Dutch Baby, start by adding all of your batter ingredients to a blender. Blend your ingredients together on low, for about 20 seconds, until just combined. Then, allow the batter to “rest” in the blender for about 10 minutes.
While the batter is “resting,” preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter. Then, wash and chop your strawberries and add them to the greased cast iron skillet, tossing them to coat them in the butter. Next, pour the batter on top of the strawberries, making sure that it is evenly dispersed across the skillet.
Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top. Once it’s done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
Ingredients
For the Batter:
- 4 Eggs
- 3 Tablespoons Cane Sugar
- 1 Teaspoon Vanilla Extract
- ½ Cup All-Purpose Flour
- 2 Tablespoons Unsalted Butter, melted
- 1 Pinch Sea Salt
- 1 Lemon, zested
- ½ Cup Milk of Choice
For the Topping:
- 1 Cup Blueberries
- 2 Tablespoons Unsalted Butter
Instructions
- To make this Dutch Baby, start by adding all of your batter ingredients to a blender.
- Blend your ingredients together on low, for about 20 seconds, until just combined.
- Then, allow the batter to "rest" in the blender for about 10 minutes.
- While the batter is "resting," preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter.
- Then, wash your blueberries and add them to the greased cast iron skillet, tossing them to coat them in the butter.
- Next, pour the batter on top of the blueberries, making sure that it is evenly dispersed across the skillet.
- Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top.
- Once it's done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Really delightful treat! Easy to whip up and a nice treat to add to a holiday breakfast!
Yay! I am so happy to hear that, Betsy! Thank you so much for making this recipe, and for leaving a review!
This Blueberry Lemon Dutch Baby looks absolutely delicious! I love how simple yet impressive it is, perfect for brunch or a cozy breakfast. Can’t wait to try it! 🍋💙
I hope you enjoy it! Let me know how it turns out for you!
OBSESSED 🫐😍
I am thrilled to hear that, Kathryn! Thank you for your review!
My family loved this!