Lemon Blueberry Dutch Baby Recipe
This Lemon Blueberry German Pancake recipe is the perfect weekend breakfast treat. These crepe-like pancakes puff in the oven staying fluffy on the inside with a delicious golden brown crust.
Servings: 8 people
Calories: 189kcal
Ingredients
- 5 Tablespoons Butter
- 6 large Eggs room temperature
- 1 cup Milk room temperature
- ½ tsp Salt
- 1 cup All-Purpose Flour
- 1 Tablespoon Lemon Zest
- 1 cup Blueberries fresh
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!
Nutrition
Calories: 189kcal | Carbohydrates: 15g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 296mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg