Dutch Baby Pancake with Lemon Curd and Blueberries

Make this Dutch Baby Pancake for a special breakfast or brunch! Fluffy, golden, and topped with tangy lemon curd and fresh blueberries

It’s a crowd-pleaser that’s sure to become a favorite in your kitchen.

Looking for a breakfast or brunch dish that’s both impressive and easy to make? This recipe combines a custardy texture with the perfect balance of tart and sweet flavors. It’s a crowd-pleaser that’s sure to become a favorite in your kitchen.

The secret to this dish lies in its simple yet effective process. A thin, airy batter made with fresh eggs, milk, and a touch of butter bakes in a hot skillet to create a dramatic rise. The result is a light and fluffy treat that’s as fun to make as it is to eat.

This dish is versatile and always a hit

Top it off with homemade lemon curd and fresh blueberries for a burst of flavor. Whether you’re serving it for breakfast, brunch, or even dinner, this dish is versatile and always a hit. Ready to master this recipe? Let’s dive in!

Getting Started: Gathering Ingredients and Tools

Ready to create a show-stopping dish that’s simple yet impressive? The key to success lies in having the right ingredients and tools on hand. Let’s break it down step by step.

Essential Ingredients for Your Dutch Baby

To make this recipe shine, you’ll need a few basic ingredients. Start with flour, eggs, and milk for the base. Add a touch of sugar, vanilla, and lemon zest for flavor. Fresh blueberries and a dollop of butter complete the dish.

Ingredients

Ingredients
• 3 eggs
• ½ cup all-purpose flour
• ½ cup whole milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon zest 1 small lemon
• Pinch kosher salt
• 4 tablespoons unsalted butter
• Confectioners sugar optional
For filling:
• ¼ cup homemade lemon curd or store bought
• ½ pint blueberries

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings Yield: 2–4 servings (depending on skillet size and appetite!)

How to Prepare Your Cast Iron Skillet

Your cast iron skillet is the star of this recipe. Preheat it in the oven at 425°F to ensure even heat distribution. Add a tablespoon of butter to the skillet just before pouring in the batter. This creates a golden, crispy edge that’s irresistible.

Instructions

Step 1: Preheat the Oven

First things first, preheat your oven to 425ºF (220ºC). This is the secret to getting that beautiful puff and golden crust on your Dutch baby. While the oven heats up, grab your blender—this is where the magic starts!

Step 2: Blend the Batter

In your blender, add 3 eggs, ½ cup all-purpose flour, ½ cup whole milk, 1 tablespoon sugar, 1 teaspoon vanilla extract, a pinch of kosher salt, and 2 teaspoons of finely grated lemon zest. Blend everything until it’s smooth and silky. Don’t worry if there are a few tiny lumps—they’ll disappear in the oven.

Tip: If you don’t have a blender, you can whisk the batter by hand, but make sure it’s really smooth. A blender just makes it easier!

Step 3: Melt the Butter

Now, grab your heavy skillet (or two smaller ones if you’re making individual servings). Place 4 tablespoons of unsalted butter in the skillet(s) and pop it into the oven. Let the butter melt completely—this should only take a couple of minutes.

Warning: Don’t wander off! Butter can go from melted to burnt in the blink of an eye.

Step 4: Pour the Batter

Once the butter is melted and slightly bubbly, carefully take the skillet(s) out of the oven. Pour half the batter into each skillet (if using two) or all of it into one large skillet. Swirl the batter around a bit so it spreads evenly.

Tip: The sizzle when the batter hits the hot butter is the sound of deliciousness starting!

Step 5: Bake to Puffy Perfection

Slide the skillet(s) back into the oven and bake for 20 minutes. Don’t open the oven door—this is crucial for that dramatic puff! You’ll know they’re done when the edges are golden and the center is set.

Once they’re puffed and gorgeous, lower the oven temperature to 300ºF (150ºC) and bake for another 5 minutes. This helps the pancakes stay tall and firm.

Step 6: Serve with Love

When the pancakes are done, take them out of the oven. They’ll deflate a little, but that’s totally normal—they’re still stunning! If you used mini skillets, serve them individually. If you made one big Dutch baby, cut it into wedges like a pie.

Now for the fun part: toppings! Dust the pancakes with a little confectioners’ sugar for a touch of sweetness. Then, add a spoonful or two of lemon curd (homemade or store-bought) and scatter some fresh blueberries on top. The combination of tangy lemon, sweet berries, and fluffy pancake is absolutely divine.

Step 7: Enjoy!

Grab a cup of coffee or tea, sit down, and savor every bite. These pancakes are perfect for a lazy weekend morning or when you want to impress guests without spending hours in the kitchen.

Pro Tip: If you have leftovers (which is rare in my house!), they reheat surprisingly well in the toaster oven. Just add fresh toppings when serving.

Final Thoughts

This recipe is one of my go-tos because it’s so versatile. You can swap the lemon curd for jam or the blueberries for strawberries—whatever you have on hand. Cooking is all about making it your own, so don’t be afraid to experiment.

I hope you love these Lemon-Blueberry Dutch Baby Pancakes as much as my family does. Happy cooking, and don’t forget to share a slice with someone you love!

Tips for Using Ingredients at Room Temperature

For a light and airy batter, make sure your eggs and milk are at room temperature. Cold ingredients can affect the texture. Combine everything in a blender for a smooth, lump-free mix. This simple step ensures your dish rises perfectly in the oven.

Mastering the Dutch Baby Pancake with Lemon Curd and Blueberries in iron skillets

Ready to elevate your breakfast game with a dish that’s both simple and stunning? This recipe relies on a few key techniques to achieve its signature rise and texture. Let’s break down the steps to ensure your creation turns out perfectly every time.

Blending the Perfect Batter

The secret to a light and airy texture lies in the batter. Start by combining flour, sugar, and a pinch of salt in a blender. Add eggs, milk, and a splash of vanilla for flavor. Blend until the mixture is smooth and frothy, ensuring no lumps remain.

For best results, let the batter rest for about 20 minutes. This allows the ingredients to fully incorporate, creating a consistent texture. A well-mixed batter is the foundation for that dramatic rise in the oven.

Achieving the Ideal Oven Rise

Preheat your iron skillet in the oven at 425°F. This step is crucial for even heat distribution. Once hot, add a tablespoon of butter to the skillet, letting it melt and coat the surface evenly.

Pour the batter into the skillet and bake for 15-20 minutes. The heat causes the egg proteins to expand, creating a dramatic puff. As it cools, the pancake will gently collapse, leaving a custardy center and crispy edges.

For added flavor, gently scatter blueberries into the skillet before baking. This ensures they’re evenly distributed without deflating the batter. The result is a visually stunning dish that’s as delicious as it looks.

Baking Techniques and Flavor Variations

Ready to impress your guests with a dish that’s as easy as it is delicious? This section dives into the baking process, creative toppings, and expert tips to ensure your creation turns out perfectly every time.

Step-by-Step Cooking Process in Your Skillet

Start by preheating your oven to 425°F. Place your skillet inside to heat evenly. While the oven warms up, prepare your batter. Combine flour, sugar, and a pinch of salt in a blender. Add eggs, milk, and a splash of vanilla for flavor. Blend until smooth.

Once the oven is hot, add a tablespoon of butter to the skillet. Let it melt and coat the surface. Pour the batter into the skillet and bake for 15-20 minutes. The heat will cause the batter to puff up dramatically, creating a light and airy texture.

Creative Toppings: Beyond Lemon and Blueberries

While lemon curd and blueberries are classic, there are endless ways to customize your dish. Try swapping blueberries for cranberries or adding sliced apples for a fall-inspired twist. Drizzle with maple syrup or top with flavored whipped cream for extra indulgence.

For a tangy kick, mix in a dollop of jam or a sprinkle of citrus zest. The key is to experiment and find combinations that suit your taste.

Expert Tips for a Fluffy, Custardy Texture

To achieve the perfect texture, make sure your eggs and milk are at room temperature. Cold ingredients can affect the batter’s consistency. Let the batter rest for 20 minutes before baking to ensure a smooth, lump-free mix.

Keep the oven door closed during baking to maintain consistent heat. This ensures a dramatic rise and a custardy center. Once baked, let the dish cool slightly before serving to preserve its delicate texture.

This recipe is more than just a dish—it’s an experience. The combination of sweet and tangy flavors makes it a standout for any meal. Whether it’s breakfast, brunch, or a cozy dinner, this dish is sure to impress.

Feel free to get creative with toppings. Add a drizzle of maple syrup or a sprinkle of powdered sugar for extra flair. Seasonal twists, like apple slices, can also bring a fresh touch to your creation.

Share your success with others! Post your unique variations on social media and inspire fellow food lovers. Your personal touches can make this recipe even more special.