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A delicious blueberry lemon Dutch baby pancake, dusted with powdered sugar, sits on a plate with a scenic mountain view in the background.

Blueberry Lemon Dutch Baby (Skillet Pancake)

A fluffy, flavorful skillet pancake bursting with blueberries and lemon zest, perfect for a quick breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs and Dairy
  • 3 large eggs (at room temperature)
  • 3/4 cup milk (at room temperature, whole milk recommended)
  • 3/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 2 tsp lemon zest (from 1 lemon)
  • 1 tbsp sugar
  • 1/4 tsp kosher salt
  • 3 tbsp unsalted butter
  • 1 cup blueberries (fresh or frozen, don't thaw)
  • to taste for dusting powdered sugar
  • to taste lemon curd
  • to taste maple syrup

Method
 

  1. Blend eggs, milk, flour, vanilla, lemon zest, sugar, and salt until smooth.
  2. Let batter rest at room temperature for at least 30 minutes.
  3. Preheat oven to 425°F (220°C) and heat a 10-inch skillet in the oven.
  4. Remove skillet, add butter, then blueberries, and swirl to coat.
  5. Pour batter over blueberries and bake for 18-22 minutes until puffed and golden.
  6. Remove from oven, dust with powdered sugar, and serve with lemon curd and maple syrup.

Notes

Serve immediately for best puffiness and flavor.