Blueberry Lemon Dutch Baby – A Puffy Pancake Delight 🍽️
Delight in this fluffy pancake bursting with blueberry and lemon flavors!
📋 Ingredients
- 3 large eggs
- 2/3 cup milk
- 2/3 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp lemon zest
- 2 tbsp unsalted butter
- 1/2 cup fresh blueberries
- Powdered sugar (for topping)
- Fresh blueberries (for topping)
- Lemon slices (for topping)
- Maple syrup or honey (for serving)
📝 Instructions
1. Preheat oven to 425°F (220°C).
2. Place a cast-iron skillet (or oven-safe pan) inside while heating.
3. In a blender, mix eggs, milk, flour, sugar, vanilla, salt, and lemon zest until smooth.
4. Let batter rest for 5 minutes.
5. Carefully remove the hot skillet, add butter, and swirl until melted.
6. Pour in the batter, then scatter blueberries on top.
7. Bake for 15-18 minutes until puffed and golden brown.
8. Remove from oven, dust with powdered sugar, and top with fresh blueberries and lemon slices.
9. Serve immediately with syrup or honey!
A Prep Time: 5 mins | Cooking Time: 15 mins | Total Time: 20 mins | Kcal: N/A | Servings: 4