Blueberry Lemon Dutch Baby Pancake is a delightful and fluffy breakfast dish that marries the sweet-tart flavor of fresh blueberries with the bright zest of lemon. This easy recipe not only tantalizes your taste buds but also brings a touch of elegance to your morning routine. Packed with protein and fresh ingredients, the Blueberry Lemon Dutch Baby Pancake is a health-conscious choice that will leave you feeling satisfied and ready to conquer the day.
Why make this Blueberry Lemon Dutch Baby Pancake recipe
- Protein-rich: This pancake is a great source of protein thanks to the eggs, providing a nutritious start to your day.
- Quick prep: Ready in under 30 minutes, making it a perfect choice for busy mornings.
- Meal-prep friendly: This dish can be made ahead and reheated for a seamless breakfast.
- Kid-approved: The fluffy texture and fruity flavors are sure to please the whole family.
- Budget-friendly: Simple ingredients make this dish easy on the wallet.
"This Blueberry Lemon Dutch Baby Pancake is a game-changer for our weekend brunches! It’s so easy to make and everyone loves it!" – Sarah, a satisfied home cook.
How to make Blueberry Lemon Dutch Baby Pancake
Making a Blueberry Lemon Dutch Baby Pancake is straightforward and doesn’t require a lot of fancy equipment. You’ll need a mixing bowl, an oven-safe skillet, and some basic measuring tools. The magic happens when the pancake puffs up in the oven, creating beautiful golden edges while remaining soft in the center. For a refreshing side dish, try our Creamy Chicken Casserole.
Ingredients
To make a delicious Blueberry Lemon Dutch Baby Pancake, you’ll need the following ingredients:
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- Powdered sugar for dusting
Note: You can substitute the all-purpose flour with a gluten-free blend if desired, and almond milk can be used for a dairy-free option. The fresh lemon zest and juice in this Blueberry Lemon Dutch Baby Pancake not only brighten the flavor but also add a huge health boost!
Directions
- Preheat the oven to 425°F (220°C). In a bowl, whisk together the eggs, milk, flour, granulated sugar, salt, vanilla, lemon zest, and lemon juice until smooth.
- In an oven-safe skillet, melt the butter over medium heat. Once melted, add the batter to the skillet.
- Sprinkle the blueberries evenly over the batter.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the pancake is puffed and golden.
- Remove from the oven, let cool slightly, then dust with powdered sugar before serving. Enjoy!
For a unique twist, check out our [Blueberry Cottage Cheese Breakfast Bake](https://tastyfitrecipes.com/blueberry-cottage-cheese-breakfast-bake-recipe/).
How to serve Blueberry Lemon Dutch Baby Pancake
Serve your Blueberry Lemon Dutch Baby Pancake warm, dusted with powdered sugar, and accompanied by a side of maple syrup or yogurt for an extra touch. Fresh mint leaves can add a pop of color and flavor. You can also pair it with crispy bacon or sausage for a complete breakfast experience. This dish is not only visually appealing but also provides a delightful balance of flavors and nutrients. Looking for more healthy meal ideas? Check out this Healthy Meal Prep for Weight Loss.
How to store
If you have leftovers, store the Blueberry Lemon Dutch Baby Pancake in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. To reheat, simply pop the slices in the oven at 350°F until warmed through. For safe storage timing, see USDA FoodData Central.
Tips to make
- Ensure your skillet is hot before adding the batter for maximum puffiness.
- Don’t skip the cooling step after baking; this helps maintain the pancake’s structure.
- Feel free to experiment with different fruits like raspberries or sliced bananas for variety.
Variations
- For a healthier twist, use whole wheat flour or almond flour.
- Add a splash of almond extract instead of vanilla for a nutty flavor.
- Incorporate spices like cinnamon or nutmeg for a warm flavor profile.
FAQs
Can I make Blueberry Lemon Dutch Baby Pancake ahead of time?
You can prepare the batter ahead of time and store it in the fridge, but it’s best to bake it fresh for optimum puffiness.
What can I use instead of blueberries?
You can use other fruits such as strawberries, blackberries, or even diced apples. Be mindful of the moisture content, as some fruits may need to be pre-cooked.
Is this Blueberry Lemon Dutch Baby Pancake gluten-free?
Yes, you can make a gluten-free version by using gluten-free flour in place of all-purpose flour.
The Blueberry Lemon Dutch Baby Pancake is perfect for brunch or a cozy breakfast. We hope you enjoy making and eating it as much as we do! Share your thoughts or variations in the comments below!
Blueberry Lemon Dutch Baby Pancake
Ingredients
Main Ingredients
- 3 large eggs Provides protein.
- 1/2 cup milk Can substitute with almond milk for dairy-free.
- 1/2 cup all-purpose flour Can substitute with gluten-free blend.
- 1/4 cup granulated sugar For sweetness.
- 1/4 teaspoon salt Balances flavors.
- 1 teaspoon vanilla extract Adds flavor.
- 2 tablespoons butter Used for melting in the skillet.
- 1 cup fresh blueberries For topping.
- 1 zest lemon Brightens flavor.
- 1 juice lemon Adds acidity and flavor.
- powdered sugar for dusting For serving.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together the eggs, milk, flour, granulated sugar, salt, vanilla, lemon zest, and lemon juice until smooth.
- In an oven-safe skillet, melt the butter over medium heat.
- Add the batter to the skillet.
- Sprinkle the blueberries evenly over the batter.
Baking
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the pancake is puffed and golden.
- Remove from the oven, let cool slightly, then dust with powdered sugar before serving.