Description
A light and airy Dutch baby pancake baked until golden and puffed, filled with juicy blueberries and bright lemon flavor, finished with powdered sugar and a drizzle of maple syrup.
Ingredients
Scale
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 fresh lemon
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- 1 cup fresh blueberries
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place a 10 inch cast iron skillet inside the oven while it heats.
- In a blender, combine eggs, whole milk, flour, granulated sugar, salt, vanilla extract, lemon zest, and lemon juice. Blend until smooth and slightly frothy.
- Carefully remove the hot skillet from the oven and add unsalted butter. Swirl until melted and coating the bottom.
- Pour the batter into the hot skillet and immediately scatter fresh blueberries evenly over the top.
- Return the skillet to the oven and bake for 18 to 22 minutes until the Dutch baby is puffed and golden brown around the edges.
- Remove from oven and allow to cool slightly as it settles.
- Dust generously with powdered sugar and drizzle with maple syrup before serving.
Notes
- Make sure the skillet is fully preheated to achieve maximum puff.
- Do not open the oven during baking or the pancake may deflate.
- Serve immediately for the best airy texture.
- Add extra lemon zest on top for stronger citrus flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg