This Lemon Blueberry Dutch Baby is the perfect weekend breakfast treat. The crepe-like pancakes puff in the oven staying fluffy on the inside with a delicious golden brown crust.
These fluffy pancakes feel like such a special treat which is perfect because they only take about 20 minutes to make. Be sure to top this with our favorite Blueberry Syrup, Lemon Syrup, or our Buttermilk syrup, which is creamy, caramelly, and oh, so delicious!
Lemon Blueberry Dutch Baby Pancakes
Filled with fresh lemon zest and fresh blueberries, these crepe-like German pancakes are fluffy on the inside with a crisp golden brown exterior.
We’ve given you tips on how to make sure your Dutch babies puff to their full potential as well as ideas for pancake toppings and ingredient substitutions.
Key Ingredients
- Butter – the butter is added to your pan and placed into the oven as it preheats. It keeps the pancake from sticking and also adds flavor.
- Eggs – there are a huge amount of eggs in this recipe which creates the classic German Pancake texture, as well as help it to rise a bit. Pro tip: it helps the pancakes rise if they are at room temperature.
- Milk – whole milk is best, but 2% will also work. It’s best if your milk isn’t cold so you can either let it sit out at room temperature while the oven preheats or warm it in the microwave just for a few seconds until room temperature.
- Flour – I like to use all-purpose flour for this recipe. Cake flour would be too delicate and bread flour would be a little too “firm.”
- Lemon Zest – use fresh lemon zest. You could also use Meyer lemons or even oranges.
- Blueberries – I prefer using fresh blueberries rather than frozen. Frozen blueberries will keep the batter temperature too low in the oven, running the risk of flat German pancakes.
Recipe Variations
Here are just a few Dutch Baby recipe variations to get you started. Feel free to get creative and experiment with different ingredients and flavors.
- Sprinkle a mixture of cinnamon and sugar on top of your Dutch Baby before baking.
- If you prefer a savory option, experiment with ingredients like bacon, cheese, herbs, or vegetables. Sprinkle them on top of the batter just before baking.
- Try adding cocoa powder or chocolate chips to the batter and be sure to serve with a scoop of vanilla ice cream.
- Sprinkle chopped nuts, such as almonds, pecans, or walnuts, onto your Dutch Baby before baking. The nuts will toast in the oven, adding a delightful crunch to every bite.
More Topping Ideas
Here are some of my family’s favorite Dutch baby toppings:
- Mixed Berries
- Lemon Curd
- Blueberry Jam
- Whipped Cream
- Buttermilk Syrup
- Lemon Syrup
- Mixed Berry Syrup
- Blackberry Syrup
- Macerated Strawberries
- Nutella
How to Make Blueberry Dutch Baby Pancakes
- Preheat your pan. Preheat oven to 450 degrees F. While the oven preheats, add the butter to a 14″ cast iron pan or 9″ by 13″ baking dish and place in the oven.
- Blend the batter. In a blender, add the eggs, milk, salt, flour, and lemon zest. Blend until smooth – about 15 seconds. You just want for all ingredients to be well-combined and frothy. Remove from the blender and carefully add in the fresh blueberries.
- Add batter to the hot pan. Carefully remove the hot baking dish or pan from the oven and swirl to make sure all of the edges are covered in melted butter. Pour batter into the pan and place back into the oven.
- Bake. Bake for 12-14 minutes, or until puffed up and golden brown.
- Serve. Once cooked through, remove from the oven. Slice and serve with fresh berries, powdered sugar, and your favorite syrup. Enjoy!
Frequently Asked Questions
You can make Dutch baby pancake batter up to 24 hours ahead of time and store it in the fridge. Once you are ready to bake and serve, pull the batter out of the fridge while you preheat the oven and skillet so that it isn’t super cold when you go to bake.
While both are called pancakes, German pancakes and American pancakes are hardly the same breakfast food. They are both baked breakfast cakes that use flour and eggs, but that is where the similarities end.
American pancakes rely on baking powder for their rise while German pancakes rely on a hefty amount of blended eggs and a hot pan. German pancakes have more of a popover or thick crepe texture while American pancakes are soft, fluffy, and typically very light.
The most common reason why a Dutch baby did not puff is that you did not preheat your pan. The batter needs to be immediately placed into a sizzling hot skillet and baked at a high temperature for the steam to be able to work its magic.
If you are still having trouble, try letting the batter rest for a few minutes. This gives the glutens from the flour a chance to relax so that they can expand to their fullest potential once they hit the hot oven.
German pancakes and Dutch babies are basically the same exact thing, and the name is interchangeable. They both refer to custardy pancakes that puff in the oven, almost like a thick crepe or popover. The term “Dutch babies” seems to have originated in the United States and originally referred to mini German pancakes. However, you may hear full-sized German pancake be called by either name.
I love to use a large cast iron pan because it distributes the heat very evenly and gets nice and hot. However, any oven-safe pan will work. A 9” x 13” baking dish works great, or if you want to make mini German pancakes you could use greased muffin tins and just adjust the baking time.
Storing and Reheating Instructions
- Refrigerator: German Pancakes don’t store very well so it’s best to only make as much as you want to eat in one sitting. However if you do have any leftovers, store them in an airtight container in the fridge for up to 3 days.
- To reheat: you can reheat leftover German Pancakes in a microwave or in a preheated 350 degree oven until warmed through.
More Breakfast Recipes You’ll Love
Lemon Blueberry Dutch Baby Recipe
Ingredients
- 5 tablespoons butter
- 6 large eggs, room temperature
- 1 cup milk, room temperature
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon lemon zest
- 1 cup blueberries
Instructions
- Preheat oven to 450 degrees F.
- While the oven preheats, add the butter to a 14" cast iron pan or 9" by 13" baking dish and place in the oven.
- In a blender, add the eggs, milk, salt, flour, and lemon zest. Blend for about 15 seconds, or just until all ingredients are well-combined and frothy.
- Carefully remove the hot baking dish or pan from the oven and swirl to make sure all of the edges are covered in melted butter.
- Gently mix the blueberries into the batter, then pour into the pan and place back into the oven. Bake for 12-14 minutes, or until puffed up and golden brown.
- Once cooked through, remove from the oven. Slice and serve with fresh berries, powdered sugar, and your favorite syrup. Enjoy!
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
More Of The Best Breakfast Recipes
- Avocado Toast
- Homemade Belgian Waffles
- The Best Cinnamon Rolls
- How to Make Candied Bacon
- Mixed Berry French Toast Bake
- Easy Coconut French Toast Bake
- Ham and Cheese Easy Quiche
- Classic French Toast Bake
- Pumpkin Stuffed French Toast
- Cheesy Hash Browns with Bacon and Ham
- Easy and Healthy Homemade Granola Recipe
- Triple Berry Sweet Rolls
- Coconut Syrup and Coconut French Toast
- Sweet Potato Breakfast Casserole
- More Breakfast Recipes
- More Reader Favorites
This Lemon Blueberry Dutch Baby Pancakes Recipe is fluffy, delicious, and has a crisp golden brown crust. These German Pancakes also take just about 20 minutes to make and couldn’t be easier.
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
I love the lemon blueberry flavor combo so I knew I would just love this! Safe to say I will be making again!
This was such a hit! Thank you for loving all the ingredients, can’t wait to try this!