Blueberry Lemon Dutch Baby Pancake

A Dutch baby pancake, also known as German pancakes, is a large fluffy pancake baked in the oven. Even though they are called German pancakes, these pancakes originated in the US inspired from the German pancakes. The Dutch baby pancake is more like a cross of pancake and popover. Unlike the normal pancakes, a Dutch baby pancake is always baked in the oven, typically in hot cast iron or metal pan.

You don’t need any fancy ingredients to make a Dutch baby pancake; just your regular pantry staples are enough to whip up these delicious pancakes for breakfast. Dutch pancakes are made with eggs, flour, milk, butter and sugar and seasoned with vanilla or cinnamon. There are no leavening ingredients like baking powder like a regular pancake.

For this month’s Bread Bakers hosted by Wendy of A Day in the Life on the Farm, the theme is pancakes. I chose to make Dutch baby pancake with blueberries and lemon. I have used an 8 inch cast iron skillet but if you don’t have one use a oven safe container. These Dutch pancakes is puffed up when you take it out of the oven but soon falls down. I wish I had taken few photos as soon they were out of the oven – puffed up and golden. Dust with sugar and serve with cream or jam. Here I have served with fresh blueberries and a dollop of fresh cream.

Blueberry Lemon Dutch Baby Pancake

Golden Dutch baby pancakes, also called German pancakes made with fresh blueberries and lemon zest for a delicious and quick breakfast.

4.41 from 10 votes

Print Pin Recipe

Servings 4

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

• 2 tablespoon unsalted butter
• 2 large eggs
• ½ cup milk
• 2 tablespoon granulated sugar
• 2 teaspoon vanilla essence
• Zest and juice from ½ lemon
• ½ cup blueberry
• ½ cup all-purpose flour
• ½ teaspoon all spice
• Powdered sugar for serving
• Blueberry for serving

Instructions

• Preheat the oven to 220° C | 425° F.
• In a large mixing bowl, add eggs, milk, sugar, vanilla essence, lemon juice and whisk well.
• Add lemon zest, flour, all spice, salt and combine to form a smooth batter. Fold in the blueberries.
• Add the butter to a cast iron pan and place in the oven for 3-5 minutes or until butter is melted.
• Pour the pancake batter into the pan and bake for 20 minutes or until golden and puffed.
• Sprinkle the powdered sugar and top with the blueberries. Serve immediately.

Notes

• If using frozen blueberries no need to thaw them. Add directly to the batter.
• Instead of all spice, you can add cinnamon only.

Course: Breakfast, Dessert

Cuisine: American

Check out the lovely pancakes made by my fellow bread bakers!

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