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+ servings
cast iron skillet with german pancake topped with powdered sugar and blueberries

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.
5 from 10 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Brunch
Cuisine American, European
Servings 4 servings
Calories 217 kcal


  • 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


  • 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. 


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.


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
Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!