Blueberry Lemon Dutch Baby Pancake
Unlike the usual flapjacks flipped on a griddle, this oven-baked beauty puffs up like a golden cloud, kissed by lemon zest and swirled with blueberry jam. The Blueberry Lemon Dutch Baby Pancake is surprisingly easy to whip up, but it lands on your plate looking like something from a rustic European café.
Equipment
Ingredients
- 4 tablespoons salted butter
- 4 large eggs room temperature
- 2/3 cup whole milk room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2 –3 teaspoons lemon zest
- 2 –3 tablespoons blueberry jam
- 1/4 cup fresh or frozen blueberries
Instructions
Preheat the Oven
- Preheat your oven to 450°F (230°C).
Prepare the Batter
- In a blender, combine the eggs, whole milk, flour, salt, vanilla extract, and 2 tablespoons of melted butter. Blend for about 1 minute until the batter is smooth and no flour clumps remain. Add the lemon zest and swirl in the blueberry jam to create a marbled effect.
Cook the Blueberries
- In a 10-12 inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the blueberries to the skillet and allow the butter to brown slightly around the berries, about 3 minutes.
Bake the Dutch Baby
- Once the blueberries are cooked, pour the prepared batter into the hot skillet, ensuring any remaining jam is added.
Nutrition
Calories: 280kcal
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