Description
A light and fluffy Dutch Baby pancake, flavored with lemon zest and topped with fresh blueberries. Perfect for brunch or a special breakfast treat!
Ingredients
Units
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- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup fresh or frozen blueberries
- Powdered sugar, lemon curd, maple syrup (for serving)
Instructions
- Preheat Oven and Pan:
- Preheat oven to 425°F (220°C). Place an ovenproof skillet (cast iron works best) in the oven to heat while it preheats.
- Make the Batter:
- In a blender or food processor, combine eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until smooth and frothy.
- Prepare the Skillet:
- Remove the hot skillet from the oven and add the butter. Tilt the skillet to melt the butter and coat the bottom and sides.
- Add Blueberries:
- Pour the batter evenly into the hot skillet. Top with blueberries.
- Bake:
- Return the skillet to the oven and bake for 15-20 minutes, or until the edges are puffed and golden brown.
- Serve:
- Remove the Dutch Baby from the oven and immediately invert it onto a serving plate. Serve warm with powdered sugar, lemon curd, maple syrup, or a combination of your favorite toppings.
Notes
- Fresh vs. Frozen Blueberries: Both work well! If using frozen, thaw them slightly before adding to the batter.
- Other Fruit: Try using raspberries, blackberries, or peaches.
- Sweetener: Replace sugar with honey or maple syrup for a different flavor.
- Savory Dutch Baby: For a savory version, omit the sugar and add herbs like thyme or rosemary to the batter. Top with crumbled bacon and a fried egg.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125 mg