Dutch Babies: The Fluffy Pancake Dream You’ve Been Waiting For

If you haven’t tried a Dutch baby yet, let me introduce you to the pancake of your dreams. Imagine a pancake that’s crispy on the edges, soft and airy in the middle, and so deliciously indulgent that it feels like you’re having dessert for breakfast. A Dutch baby is everything you want in a pancake, but better. And when you add in the sweet-tart combination of lemon and blueberries? Well, you’ve just taken breakfast to a whole new level of yum.

Whether you call them Dutch babies, German pancakes, or simply “puffy pancakes,” this easy-to-make dish is perfect for weekends, brunch with friends, or whenever you need a little extra special breakfast in your life. So, let’s dive into this Lemon Blueberry Dutch Baby recipe that’s about to steal the spotlight in your kitchen!

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Lemon Blueberry Dutch Baby

Yield: 4

Author: Jennifer Cartier

Prep time: 5 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 30 M

Get ready to bake up some fluffy, lemony goodness that will have everyone asking for the recipe!

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Ingredients

• 4 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk (whole or 2% works best)
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter(divided)
• Zest of 1 lemon
• 1 cup fresh blueberries (you can use frozen, too!)
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). A hot oven is essential for that dramatic puff that makes Dutch babies so irresistible!
2. Make the Batter: In a blender, blend together the 2 tablespoons of butter (melted), eggs, flour, milk, sugar, vanilla extract, lemon zest and salt until smooth. The batter should be thin, almost like a pancake batter.
3. Prepare the Pan: Put your cast-iron skillet (or oven-safe pan) on the stovetop over medium heat. Add remaining 2 tablespoons of butter and let it melt until it’s bubbly and slightly golden. Add blueberries to the pan and swirl it around to coat the bottom of the pan. The butter will warm the blueberries and help the Dutch baby get that crispy edge while baking.
4. Pour the Batter: Once the butter is melted, pour the prepared batter into the skillet. Don’t worry if it looks a little uneven—that’s just part of the magic.
5. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the Dutch baby is puffed up, golden brown on the edges, and set in the center. The pie crust-like edges should be crispy and the middle soft and custardy.
6. Garnish and Serve: Remove the skillet from the oven and let the Dutch baby cool for a minute or two. The puffiness will deflate a little as it cools, which is totally normal! Dust generously with powdered sugar, and if you’re feeling extra indulgent, drizzle with a little more lemon juice or a spoonful of maple syrup.
7. Slice it into wedges and serve with extra blueberries on top for an extra burst of fruitiness. Maybe add a dollop of whipped cream or a scoop of vanilla ice cream if you’re in the mood for something extra special!

Recommended Products

Cast Iron Skillet

Nutrition Facts

Calories

283

Fat

17 g

Sat. Fat

9 g

Carbs

22 g

Fiber

1 g

Net carbs

21 g

Sugar

9 g

Protein

9 g

Sodium

230 mg

Cholesterol

220 mg

Did you make this recipe?

Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen

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Why This Recipe is a Must-Try 

• Easy One-Pan Wonder: All you need is a skillet and a few simple ingredients. It’s a no-mess, no-fuss way to make a gourmet breakfast.

• Puff-tastic: Watching this Dutch baby rise and puff in the oven is one of the most satisfying sights ever. And when it’s ready to eat, the texture is absolutely perfect—crispy edges with a soft, custardy center.

• Bright & Fresh: The lemon zest adds a refreshing citrus punch, and the blueberries provide that burst of natural sweetness. It’s a simple flavor combination that never goes out of style.

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Tips for the Perfect Lemon Blueberry Dutch Baby 

• Use Fresh Blueberries: While frozen blueberries will work in a pinch, fresh ones will give you the juiciest, most flavorful bites. They also look beautiful on top!

• Get Your Pan Really Hot: For that signature puff, make sure your cast iron pan (or oven-safe skillet) is good and hot before adding the batter. The immediate heat helps create those crispy edges and airy texture.

• Customize Your Toppings: This Dutch baby is amazing on its own, but feel free to play with toppings! A drizzle of honey, a handful of toasted almonds, or even a spoonful of Greek yogurt would elevate the dish further.

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Final Thoughts

There’s just something magical about the simplicity and beauty of a Dutch baby, especially when it’s loaded with fresh blueberries and the bright flavor of lemon. It’s the kind of breakfast that feels like a special treat, but it’s easy enough to whip up any day of the week. Whether you’re making it for a lazy Sunday brunch or a special celebration, this Lemon Blueberry Dutch Baby will always be a crowd-pleaser.

So, go ahead—bake this beauty up, gather around the table, and watch your loved ones marvel at your breakfast-making skills. It’s a dish that’s sure to become a new favorite in your brunch rotation.

What’s your favourite Dutch baby variation? Drop your ideas or questions in the comments below—I’d love to hear how you make this classic dish your own!

Happy baking!