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.

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

INGREDIENTS

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

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.

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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.

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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.

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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.

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Once cooked through, remove from the oven. Slice and serve with fresh berries, powdered sugar, and your favorite syrup. Enjoy!

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