Description
A beautifully puffed oven-baked pancake with crispy edges, a soft custard-like center, and a refreshing blend of blueberries and lemon zest. Perfect for breakfast or brunch!
Ingredients
Scale
- 3 large eggs (room temperature)
- 3/4 cup whole milk
- 1/2 cup all-purpose flour
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- Zest of 1 lemon
- 1 tbsp melted butter
- 2 tbsp unsalted butter (for the skillet)
- 1/2 cup fresh blueberries
- 1 tbsp powdered sugar (for dusting)
- 1 tbsp lemon juice
- Maple syrup or honey (optional, for serving)
Instructions
- Preheat oven to 425°F (220°C) and place a cast iron skillet inside to heat for at least 10 minutes.
- In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, lemon zest, and melted butter. Blend for 30 seconds until smooth. Let batter rest for 5-10 minutes.
- Carefully remove the hot skillet from the oven and add 2 tbsp butter, swirling to coat.
- Sprinkle blueberries evenly over the melted butter.
- Pour batter into the skillet and immediately return it to the oven.
- Bake for 18-22 minutes, until golden and puffed.
- Remove from oven, squeeze fresh lemon juice over the pancake, and dust with powdered sugar.
- Serve immediately with maple syrup or honey.
Notes
For a dairy-free version, substitute almond milk and use vegan butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg
Keywords: Dutch baby, oven pancake, blueberry lemon, breakfast, brunch