Lemon Blueberry German Pancake

This Lemon Blueberry Dutch Baby recipe 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.

Filled with fresh lemon zest and fresh blueberries, these crepe-like German pancakes are fluffy on the inside with a crisp golden brown exterior.


– Butter – Eggs – Milk – All-Purpose Flour – Lemon Zest

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!


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