Imagine waking up to the delightful aroma of a fluffy Blueberry Lemon Dutch Baby Pancake, golden and puffy, ready to steal the show at breakfast! This American classic is not just a treat for the taste buds; it’s a show-stopping centerpiece that will impress your family and friends. With its vibrant blueberries and zesty lemon, this pancake is a perfect balance of sweetness and tang, making it an irresistible morning indulgence. Whether you're hosting a brunch or simply treating yourself, this recipe is quick, easy, and sure to become a favorite. Dive into our article to discover the secrets behind this delicious dish and elevate your breakfast game!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Powdered sugar for serving
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while it preheats to ensure the pan gets very hot.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until they become light and frothy, about 1-2 minutes.
- Add milk, granulated sugar, vanilla extract, and salt to the eggs. Whisk the mixture until all ingredients are well combined and smooth.
- Gradually sift the all-purpose flour into the wet ingredients, whisking continuously to prevent lumps from forming. Mix until the batter is completely smooth and has a silky consistency.
- Carefully remove the hot skillet from the oven using oven mitts. Add 2 tablespoons of butter to the skillet, swirling to coat the entire bottom and sides of the pan.
- Pour the prepared batter into the hot, buttered skillet. Quickly sprinkle fresh blueberries and lemon zest evenly across the surface of the batter.
- Return the skillet to the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and puffy, and the center is set.
- Remove from the oven and let the Dutch baby rest for 2-3 minutes. The pancake will slightly deflate during this time.
- Dust the top generously with powdered sugar using a fine-mesh sieve. Slice into wedges and serve immediately while warm.
Tips
- Use a Hot Skillet: Preheating your skillet is crucial for achieving that signature puffiness. Make sure it’s hot enough before pouring in the batter.
- Whisk Well: Take your time whisking the eggs until they are light and frothy. This aeration is key to a fluffy Dutch baby.
- Sift the Flour: Sifting the flour helps to eliminate lumps, ensuring a smooth batter that rises beautifully in the oven.
- Fresh Ingredients: For the best flavor, use fresh blueberries and a freshly zested lemon. The zest adds a fragrant citrus note that enhances the overall taste.
- Serve Immediately: Dutch babies are best enjoyed fresh out of the oven. Dust them with powdered sugar just before serving for that perfect finishing touch.
- Experiment with Toppings: While powdered sugar is classic, feel free to add whipped cream, maple syrup, or even a dollop of yogurt for extra indulgence!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 140mg
