Description
A delicious and fluffy baked pancake filled with fresh blueberries and lemon flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F (220°C).
- In a blender, combine flour, milk, eggs, sugar, salt, vanilla, and lemon zest. Blend until smooth.
- In a cast-iron skillet, melt the butter over medium heat. Pour the batter into the skillet and sprinkle blueberries on top.
- Bake in the preheated oven for 20-25 minutes or until puffed and golden.
- Remove from oven, slice, and serve warm with lemon juice or powdered sugar if desired.
Notes
- This Dutch baby can be served with maple syrup or whipped cream for added sweetness.
- Feel free to substitute other berries if blueberry is not available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Lemon, Blueberry, Dutch Baby, Pancake, Breakfast