Lemon Blueberry Dutch Baby Pancake

This lemon blueberry baked dutch baby pancake recipe is simply delicious.  A combination of sweet and tart with an oven-baked spin on a stovetop favorite. 

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lemon blueberry dutch baby pancake

Y’all know how much I love breakfast right? And pancakes?  And the only thing that makes them better is when you can cook enough for everyone all at once and in less time than it takes to say “I’m hungry”.

I lived a lot of years before I knew a baked pancake was even a thing.  As much as I love pancakes, I do not know how this secret was kept.

But lucky for you, I am not the keeper of food secrets.  The secret of the Lemon Blueberry Dutch Baby Pancake is absolutely NOT safe with me.  Sorry, not sorry!

blueberries and confection sugar

Ingredients Need For Lemon Blueberry Dutch Baby

  • eggs
  • milk
  • flour
  • sugar
  • lemon flavoring
  • salt
  • unsalted butter
  • blueberries
  • confectioners' sugar

How To Make A Dutch Baby Pancake

Start out by preheating the oven to 400 degrees.  And placing the skillet in the oven to melt the butter and warm the skillet.

eggs in blender

Blend together the eggs, milk, flour, granulated sugar, lemon flavor, and salt in a blender.

Put your berries in the skillet, after heating it with butter.

pouring dutch baby pancake batter in skillet

The batter is thin and added to a hot skillet and placed in an even hotter over. It gets poured into the skillet, all at once, over the berries, before being put in the oven.

Before long, the batter puffs around the edges of the skillet.  It continues to do this until it resembles a lumpy, but super soft pillow.

It is ready once the edges turn a nice, almost crispy, golden brown.  The sweet smell will permeate the air throughout your kitchen, and beyond.  All of those things combined is how you know it’s ready.

When you pull it out of the oven, the Dutch baby will seemingly collapse.  And while normally things collapsing is a problem, this is a sign of greatness.  Because you are left with the most amazing, but easy, version of a pancake your stomach and tastebuds will ever know!

Top with a few leftover fresh berries and some confectioners sugar.

Cut it up however you see fit and enjoy it drizzled with some delicious maple syrup or even some homemade butter syrup!

Can I Make Individual Dutch babies?

This can be made with small 6-inch cast-iron skillets, or you can do it in a larger skillet and cut it into slices.  Or even just dive in with a fork, leaving every man for themselves.

Pro Tips or Making Your Lemon Blueberry Dutch Baby Pancake

  • Do not try to hand mix the batter.  Use a blender or immersion blender to make a well-blended batter that is not lumpy.
  • Allow the batter to sit for a few minutes before you pour it to let the flour fully absorb the liquid and help it to cook more evenly.
  • Heat the skillet before you pour in the batter to help it to puff up and give you beautifully soft, but crispy, edges.
  • Putting the fruit in the skillet first, before pouring the batter, will allow it to rise more beautifully.
dutch baby pancakes

Lemon Blueberry Dutch Baby Pancake

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A combination of sweet and tart with an oven-baked spin in a stovetop favorite. This lemon blueberry baked pancake is simply delicious.


  • 4 large eggs
  • 1 cup milk
  • 1 cup All Purpose Flour
  • ¼ cup granulated sugar
  • 1/2 teaspoon lemon flavoring
  • 1/4 teaspoon salt
  • 2 tablespoons Unsalted butter
  • 1 cup blueberries, plus more for topping
  • Confectioners' sugar, to sprinkle on top


  1. Preheat oven to 400 degrees.
  2. Blend together eggs, milk, flour, granulated sugar, lemon flavor, and salt in the blender.
  3. Let batter sit for a few minutes, roughly five.
  4. Divide butter among 4 small 6-inch cast-iron skillets, and place them in the oven to melt it.
  5. Place berries in the bottoms of the skillet, dividing them evenly.
  6. Divide batter among skillets, pouring from blender.
  7. Bake until puffed and cooked through and tops are formed. Roughly 15 to 18 minutes.
  8. Sprinkle with confectioners' sugar.
  9. Serve immediately.


Adapted from Martha Stewart

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 206mgSodium: 238mgCarbohydrates: 75gFiber: 2gSugar: 46gProtein: 12g

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lemon blueberry dutch baby pancakes

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