PrintImpressive Dutch Baby Pancake with Lemon and Blueberries
Make a visually stunning, puffy German pancake for your next brunch. This easy Dutch baby recipe bakes up tall in a cast iron skillet and is perfect served simply with fresh lemon and blueberries.
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 min
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar (optional, for dusting)
- 1 lemon, cut into wedges
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
- In a medium bowl, whisk the eggs until they are light and frothy.
- Add the flour and salt to the eggs, whisking until just combined. Do not overmix; a few small lumps are fine.
- Slowly whisk in the milk until you have a smooth batter.
- Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter to the skillet and swirl it around until the butter is melted and coats the bottom of the pan.
- Pour the batter directly into the hot, buttered skillet.
- Return the skillet immediately to the oven. Bake for 20 to 25 minutes. Do not open the oven door during baking, as this can cause the pancake to deflate.
- The Dutch baby is done when it is puffed high around the edges, golden brown, and set in the center.
- Remove from the oven. Dust lightly with granulated sugar, if using. Slice into wedges. Serve immediately with fresh lemon wedges and blueberries.
Notes
- For the tallest rise, make sure your eggs and milk are at room temperature before mixing the batter.
- This fluffy skillet pancake is best eaten right away while it is still puffed.
- If you do not have blueberries, sliced strawberries make a great alternative topping for this cast iron breakfast recipe.
Nutrition
- Serving Size: 1/2 pancake
- Calories: 350
- Sugar: 12
- Sodium: 250
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 15
- Cholesterol: 300