Blueberry Lemon Pancake

When I need to impress breakfast company without breaking a sweat, my blueberry lemon Dutch baby is the answer. This enormous, fluffy pancake does the tough job for you—it expands dramatically while baking as you enjoy your morning coffee, then collapses into a beautiful crater full of custard-like goodness dotted with soft, juicy blueberries. The bright lemon zest balances the sweetness just right.

I stumbled upon Dutch babies when my little ones were small and I got tired of standing there flipping regular pancakes while everyone else ate. The first time I pulled one from the oven, my husband actually gasped "wow" out loud. That hardly ever happens, so I've kept making them regularly ever since.

Ingredients You'll Want

• Eggs create that stunning rise—room temperature ones work much better than cold ones, as I found out through trial and error
• Milk creates the soft middle texture—we use whole at our house, but 2% does the trick too
• All-purpose flour gives it structure—nothing special required
• Sugar complements the tangy fruit and lemon—it's just sweet enough for morning eating
• Lemon zest adds brightness—skip this and you'll miss the punch it brings
• Fresh blueberries turn into sweet pockets throughout—frozen ones work too but they tend to color the batter
• Butter starts the sizzle that makes everything happen—either salted or unsalted is fine

Pin it

My Simple Process

Prepare Your Batter

I beat the eggs thoroughly first—more air means better rising. Next comes milk, sugar, vanilla, and salt. I add flour and lemon zest last, whisking until just the big lumps vanish. When I'm feeling extra lazy, I dump everything in the blender for a quick 10-second whirl.

Heat Your Pan Properly

I put my cast iron in the oven during preheating to 425°F. You can't skip this—a sizzling pan creates the magic. Once preheated, I throw in butter and swirl as it melts. It should fizz and bubble without turning brown.

Work Fast

This part needs speed. I dump the batter into the hot buttery skillet—it starts cooking at the edges right away. Then I quickly sprinkle blueberries across the top and rush it back into the oven. Any delay and you'll lose the dramatic puff.

Let It Bake

Now comes the tricky bit—don't peek for at least 15 minutes. My kids always want to watch it grow through the oven window. It needs about 20-25 minutes total, until the sides climb up the pan and turn golden. The middle should look firm but still wobble slightly.

The Big Moment

Once out, everyone crowds around to watch it slowly sink in the center—that's exactly what Dutch babies should do. I sprinkle powdered sugar while it's steaming hot, sometimes adding fresh lemon juice too. The mix of crunchy edges and soft middle makes it irresistible.

My mom couldn't see what the fuss was about until she visited one weekend. She kept talking up "regular pancakes" until I served this. After two bites, she put her fork down and said, "Looks like I've been making pancakes wrong for 70 years." Now she asks for it whenever she stays over, pretending she's doing me a favor by requesting it.

Ways To Enjoy It

I bring the skillet straight to the table for best effect. Everyone gets their own slice with the classic powdered sugar topping. My husband covers his in maple syrup, the kids go for whipped cream, and I prefer a spoonful of Greek yogurt with honey. For special occasions, I'll set out small dishes of lemon curd and extra berries.

Mix It Up

I often switch the fruit based on what's in season—summer peaches are fantastic, and pears with a touch of cinnamon work wonderfully in autumn. During festive times, I substitute orange zest for lemon and add a dash of Grand Marnier to the mix for fancy brunches.

Storing Extras

Truth be told—we rarely have any left. But when we do, I wrap individual pieces and stick them in the fridge. A quick warm-up in the toaster oven (never microwave—it makes them so rubbery!) brings them back pretty well. Not quite like fresh-baked, but still better than most breakfast choices.

Pin it

Smart Solutions

• When the dough rips while rolling, just push it back together with your fingers—it forgives easily
• Use a bit of flour on your countertop to stop sticking, but too much makes tough dough
• For neater slices when cutting the dough circle, cool it for 10 minutes after adding the filling

The rugelach battle between my Jewish grandma and Polish grandma became famous in our family. The Jewish version used sour cream instead of cream cheese; the Polish recipe added a hint of cinnamon to the dough itself. At holiday gatherings, both kinds would show up on the dessert table, and relatives would tactfully take one of each. I eventually came up with this combo version that takes elements from both family recipes—cream cheese for texture but with that touch of cinnamon in the dough my Polish grandma couldn't do without. Sometimes the finest traditions are ones that grow while still respecting their roots.

Frequently Asked Questions

→ Why didn't my pancake puff up much?

For the best puff, be sure your milk and eggs aren't cold, heat your skillet and oven well, and pour the batter into the sizzling butter. Cold ingredients or insufficient pan heat can mess it up.

→ Can I make this pancake without a cast iron pan?

Absolutely! A pie dish or ovenproof skillet also works. Just preheat it right. Metal pans tend to puff the best, while ceramic or glass may risk less rise.

→ Can I use frozen blueberries instead of fresh ones?

Sure thing! Use them straight from the freezer. No need to defrost, but your bake time might need an extra minute or two.

→ Can I prep the batter a few hours ahead?

You can mix it up ahead of time and stash it in the fridge for up to 4 hours. Let it warm to room temperature for half an hour before using to get the best fluffy results.

→ What other fruits work well in this dish?

Try peaches, raspberries, blackberries, apples, or even strawberries. Firmer fruits like apples might benefit from a quick sauté in butter and cinnamon first.

→ Where did the name Dutch baby come from?

It’s based on a misunderstanding. It’s really from German ‘Deutsch’ pancakes, but the word got mispronounced as Dutch over time and stuck.