This Lemon Blueberry Dutch Baby, also known as German Pancakes, are a special treat! Rich and fluffy, this popover style pancake is flavored with lemon and topped with fresh blueberries for a delicious breakfast or brunch.
This post was originally published in June 2018 and has been updated for content.
It's definitely not a secret that we love breakfast in our house. Dutch babies are one of our favorite things to make on the weekends or for breakfast for dinner. They are fun and unique and can be flavored just about any way you like!
This recipe has been adapted from my favorite dutch Baby recipe from the New York Times. The lemon flavored version is great to serve alongside banana bread, soft scrambled eggs or freshly baked cheddar chive biscuits.
🍋 Ingredient notes
- Eggs, Milk and Butter - One of the secrets to making a beautifully fluffy dutch baby is to make sure your ingredients are room temperature. Let the eggs, milk and butter sit out for a bit to help them mix together and puff up properly in the pan.
- Blueberries - I love topping this lemon flavored dutch baby with fresh blueberries, however it would also be great with fresh raspberries or strawberries too.
📋 Substitutions and Variations
- Flavor - Replace the lemon juice and lemon extract with 1 teaspoon of vanilla extract for a more neutral flavor that can be paired with almost any topping. Try chocolate chips, sautéed apples, crispy bacon, maple syrup or your favorite jam.
- Toppings - Whipped cream, lemon curd or blueberry jam would be other great toppings for this lemon dutch baby.
🔪 Step by step instructions
First, preheat the oven with the cast iron skillet inside. Combine the eggs, milk, flour, sugar, lemon juice, lemon extract and salt in a blender and blend until smooth. Make sure to scrape down the sides and blend again so everything is well combined.
Next, add the butter to the cast iron skillet in the oven and let it melt completely. Make sure the butter covers the entire bottom of the skillet.
Pour the batter into the hot pan with the butter and return it to the oven. Let the dutch baby cook for about 20-25 minutes or until it's puffed up and golden brown.
Serve the freshly baked dutch baby immediately topped with powdered sugar, lemon zest and fresh blueberries.
⭐ Expert tips
- Make sure your eggs, milk and butter are at room temperature to provide for optimal mixing and maximum fluffiness!
- Don't forget to preheat the pan in the oven. It needs to be super hot to create steam when you pour the batter into the pan. That steam will help puff up these german pancakes.
- The dutch baby will start to deflate after removing it from the oven so it's best to serve it hot and fresh out of the oven.
💭 Frequently asked questions
A cast iron skillet is typically used to make a dutch baby or german pancakes. Cast iron heats evenly and gets super hot. This will help create steam from the batter to puff up the german pancakes. An oven safe skillet, cake pan or ceramic baking or casserole dish will work as alternatives.
🥘 Alternative cooking methods
Double this recipe to make a giant dutch baby in large cast iron skillet to serve a crowd or use mini cast iron skillets to make individual servings. Cooking times may vary depending on the size of the skillet, so it's best to keep a close eye on them to prevent burning.
⏲️ Make ahead instructions
The batter for this dutch baby can be made up to 24 hours ahead of time and stored in the refrigerator. When you are ready to cook it, simply take it out of the fridge and proceed with preheating the oven and your skillet.
🥡 Storage suggestions
Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in a pan in the oven or in the microwave.
🍳 More breakfast recipes
If you loved this recipe for lemon blueberry dutch baby, check out these other fun breakfast ideas that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have madePrint