Mary White
@marcrunchywhi
Blueberry-Lemon Dutch Baby Pancake
This delightful Blueberry-Lemon Dutch Baby is a fluffy, oven-baked pancake that puffs up beautifully in the oven. Infused with fresh lemon zest and topped with juicy blueberries, it's a perfect dish for breakfast or brunch. Serve it dusted with powdered sugar for a sweet finish!
Details
- Cuisine:american
- Meal Type:breakfast
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:7
Recipe Information
- Prep time15 min.
- Cook time15 min.
- Total time30 min.
- Servings4
Ingredients
- 1/2 cup
- 1/2 cup
- 2
- 3 tablespoons
- 1
- 1/2 teaspoon
- 1/4 teaspoon
- 2 tablespoons
- 1 cup
- for serving
Cooking Instructions
Follow our step-by-step guide on how to make Blueberry-Lemon Dutch Baby Pancake.
Step 1
Start by gathering your ingredients and tossing them into a blender: flour, milk, eggs, Stevia, lemon zest, vanilla extract, and a pinch of salt.
Step 2
Blend everything together until you achieve a smooth and creamy batter.
Step 3
Once blended, let the batter rest in the blender for about 30 minutes—this helps create a fluffier pancake.
Step 4
While the batter is resting, preheat your oven to a toasty 425°F (220°C).
Step 5
Place a 9-inch cast iron skillet in the oven to warm up; this will give your pancake that perfect crispy edge.
Step 6
When the oven is ready, carefully add a generous pat of butter to the hot skillet, swirling it around to coat the bottom and sides.
Step 7
Now, it’s time to pour in your rested batter, and for a burst of flavor, sprinkle fresh blueberries evenly over the top.
Step 8
Slide the skillet into the oven and bake for 15 to 20 minutes, or until your pancake is beautifully puffed and golden brown.
Step 9
Once it’s out of the oven, let it cool for just a moment before serving.
Step 10
For a delightful finishing touch, dust it with powdered sugar, slice it up, and enjoy every delicious bite! This pancake is not just a treat; it’s a warm hug on a plate, perfect for any breakfast or brunch gathering.