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 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.
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🍋 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.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ 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 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!
📖 Recipe
Lemon Dutch Baby with Fresh Blueberries
Ingredients
- 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
- 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.
DebbieMW
Terrific Dutch Baby recipe (we enjoy Dutch Babies). Thanks. Super Easy & Delicious. I skipped the lemon extract and doubled the lemon juice (we are partial to the lemony taste of DB's). I also took one of the commentor's advice and just used the bowl to thoroughly whisk/mix all the ingredients. Used a 12-inch cast iron so it was done in a less than 20 minutes. My husband prefers this thinner version. I prefer as the recipe intended so next time will use a 10-inch.
Amanda
Thanks Debbie, I'm so glad you guys enjoyed it!
Addie
The lemon blueberry combo is so yummy!
Amanda
Thank you, it's on of my favorite combos.
Agnieszka
I've never had a dutch baby (only human babies ;-)) but I've always wanted to try one. This one looks insanely good. Trying it this weekend.
Amanda
LOL, thank you! I hope you enjoy it.
Ashley
Such a unique recipe to add to my weekend breakfast rotation!
Amanda
It's a fun recipe!
Jean
very tasty and delicious combo of lemon and blueberries, its so cute to make in my small skillet iron.
Amanda
Perfect for the small cast iron skillet!
Megan Ellam
It not only sounds amazing but it is soooo pretty too!
Amanda
awwww thank you!
Oscar
This was such a great way to make these pancakes in the oven. I usually mess them up on the stove so it was perfect for me. Plus I love the lemon and blueberry combo. Great recipe.
Amanda
It's a great alternative!
Anaiah
Loving this lemon blueberry dutch baby! It's so easy to make and sooo goooood.
Amanda
Thank you, I'm glad you enjoyed it!
Kayla DiMaggio
This lemon blueberry dutch baby is so delicious! I love all the flavors and it was so easy to make!
Amanda
Excellent! Thanks Kayla!
Lillian
I love how easy this recipe is and still how much flavor gets packed into it. Highly recommend.
Amanda
Thank you so much!