Description
A light, airy Dutch baby pancake bursting with fresh lemon and blueberries, perfect for brunch.
Ingredients
Scale
- 4 Large Eggs
- 1 Cup Whole Milk
- 1 Cup All-Purpose Flour
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Vanilla Extract
- Zest of 1 Medium Lemon
- 1 Cup Blueberries
- 3 Tablespoons Unsalted Butter
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside.
- In a bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and lemon zest until smooth. Let the batter rest for about 10 minutes.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the pan.
- Pour the batter into the melted butter and scatter the blueberries on top.
- Bake for about 20 minutes or until puffy and golden.
- Dust with powdered sugar and drizzle with lemon juice before slicing. Enjoy warm!
Notes
This Dutch baby is best enjoyed fresh but can be stored in the fridge for up to 2 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg