Lemon Dutch Baby with Fresh Blueberries

This lemon dutch baby with fresh blueberries, also known as german pancakes, are a special treat! Rich and fluffy, this popover style pancake is a delicious weekend breakfast or holiday brunch.

this recipe!

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 dutch baby 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 lemon 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

🥘 Alternative cooking methods

Double this recipe to make a giant lemon 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 lemon 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 lemon dutch baby with fresh blueberries recipe, check out these other fun breakfast ideas that I know you will love too!

• Strawberry Biscuits
• Maple and Bacon Sweet Rolls
• Breakfast Pizza with Ricotta

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 made

📖 Recipe

Lemon Dutch Baby with Fresh Blueberries

Amanda

This lemon dutch baby with fresh blueberries, also known as german pancakes, are a special treat! Rich and fluffy, this popover style pancake is a delicious weekend breakfast or holiday brunch.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Breakfast, Brunch

Cuisine American, European

Servings 4 servings

Calories 217 kcal

Ingredients

  

1x2x3x

• 3 large eggs room temperature
• ½ cup whole milk room temperature
• ½ cup all purpose flour
• 1 Tablespoon granulated sugar
• 1 Tablespoons fresh lemon juice approximately ½ lemon
• ¼ teaspoon lemon extract
• pinch kosher salt
• 3 Tablespoons unsalted butter room temperature
• fresh blueberries
• powdered sugar
• lemon zest

Instructions

 

• Preheat the oven to 425˚ with a 10 inch cast iron skillet. 
• In a blender or food processor, combine eggs, milk, flour, sugar, lemon juice, lemon extract, and salt and blend until smooth. Scrape down the sides and continue to blend to make sure everything is well combined.
• Place the butter in the preheated skillet in the oven and allow it to melt. Remove the skillet from the oven with oven mitts and tilt the pan to make sure the butter coats the entire bottom of the skillet.
• Pour the prepared batter into the skillet and return it to the oven to bake for 20-25 minutes, or until it is puffed up and golden brown.
• Remove the dutch baby from the oven and serve immediately topped with fresh blueberries, powdered sugar and lemon zest. 

Notes

This recipe has been adapted from The New York Times dutch baby recipe.

 

• Make sure the 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 from the batter to puff up the dutch baby.
• 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.

 

Substitutions and Variations

• Fruit - Instead of fresh blueberries, fresh strawberries or raspberries would also be good.
• Toppings - Whipped cream, lemon curd or blueberry jam would be other great toppings for this lemon dutch baby. 
• 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 jam.

 

Alternative Cooking Methods

• If a cast iron skillet is unavailable, an oven safe skillet, cake pan or a ceramic baking or casserole dish may be used.
• Make individual servings by baking the batter in mini cast iron skillets.
• Feed a larger group by doubling the recipe and using a large cast iron skillet.

 

Make Ahead and Storage Suggestions

• The batter can be made up to 24 hours ahead of time and stored in the refrigerator. Remove the batter from the refrigerator and preheat the oven with the cast iron skillet and proceed with the instructions for cooking the dutch baby. 
• Leftovers can be stored in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.

Nutrition

Serving: 1quarterCalories: 217kcalCarbohydrates: 17gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 165mgSodium: 78mgPotassium: 115mgFiber: 1gSugar: 5gVitamin A: 515IUVitamin C: 1mgCalcium: 61mgIron: 1mg

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