Description
A light and fluffy oven-baked pancake with a delightful combination of juicy blueberries and zesty lemon, perfect for brunch or a cozy breakfast.
Ingredients
Scale
- 3 large eggs
- 1 cup whole milk
- 1/2 cup flour
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup fresh blueberries (or frozen if fresh isn’t available)
- 2 tbsp butter
- Powdered sugar (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet in the oven to heat up.
- In a blender, combine eggs, milk, flour, sugar, vanilla extract, and lemon zest. Blend until smooth.
- Once the skillet is hot, add butter to coat the bottom. Pour in the batter and scatter blueberries over the top.
- Bake for 20-25 minutes until golden and puffed up.
- Remove from the oven and dust with powdered sugar. Serve immediately with fresh fruit or syrup of your choice.
Notes
Ensure the pan is hot before adding the batter to achieve the signature puffy texture. Avoid opening the oven door during the first 15 minutes of baking to prevent deflation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
Keywords: Dutch Baby, blueberry, lemon, breakfast, brunch, oven pancake