It’s definitely not a little known secret that we love breakfast in our house. Today I’m sharing another one of our family’s favorite breakfast recipes, the Dutch baby. This is a Summer version that I came up with recently for a Lemon Blueberry Dutch Baby that is tart and sweet and super fluffy.
If you have never had the pleasure of having a Dutch baby pancake, now is the time. A Dutch baby pancake, which is also sometimes called a German pancake, is a baked pancake that is both light and fluffy. We love Dutch baby pancakes, because of their flavor, texture and the ability to pair them with all sorts of different flavors and toppings.
Typically a Dutch baby pancake is made in a cast iron skillet or large metal pan and it poofs up in the oven and then falls when you remove it. They can be topped with butter, powdered sugar or even a little squeeze of lemon. We have also topped them with fruit or maple syrup, but they can be made savory too. They are a fun thing to serve for breakfast, brunch or even lunch. We make them in our house all the time for breakfast for dinner!
Lemon Blueberry Dutch Baby
- 6 large eggs
- 1 cup all-purpose flour
- 2 Tablespoons white sugar
- 1 cup whole milk
- 2 Tablespoons lemon juice
- 1/2 teaspoon lemon extract
- pinch kosher salt
- 6 Tablespoons unsalted butter
- fresh blueberries
- powdered sugar
- zest of a lemon
- Preheat oven to 425 degrees.
- In a blender or food processor, combine eggs, flour, sugar, milk, lemon juice, lemon extract, and salt. Blend till thoroughly combined.
- Place butter in a 12" cast iron skillet and place skillet in preheated oven. Once butter is melted, remove skillet and pour batter into the skillet.
- Return skillet to the oven and bake for 25-30 minutes until the Dutch baby is puffed up and golden brown.
- Top dutch baby with fresh blueberries, lemon zest, and powdered sugar.
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