This Blueberry Lemon Dutch Baby is the perfect way to start your morning. Loaded with juicy blueberries and fresh lemon zest, this cross between a crepe, popover, and pancake puffs up beautifully in the oven and is sure to impress.

We love to serve special breakfasts on the weekends or for a holiday brunch, from Lemon Ricotta Pancakes to Blueberry Muffins. If you loved our classic Dutch Baby recipe, then you’ll love this Lemon Blueberry Dutch Baby.

blueberry lemon dutch baby in skillet sprinkled with powdered sugar

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Like traditional pancakes, Dutch Babies can be served with a variety of fillings but we especially love this popular flavor combination with fresh blueberries and a hint of tangy lemon baked right into the batter, dusted with powdered sugar on top.

What is a Dutch Baby Pancake?

Dutch baby pancakes are not actually Dutch at all. The name likely comes from a mispronunciation of the word “Deutsch”, meaning German. This Americanized version of German pancakes has become a popular breakfast treat in America. You’ll love this large, oven-baked puff pancake with tall, crisp edges and a tender, custard-like base.

dutch baby baked with fruit in skillet with powdered sugar sprinkled on top

Ingredients

The ingredients for the batter are mixed together in a blender making this recipe super easy to make and cleanup is a breeze.

  • Eggs – Help to create the impressive rise of this recipe. To quickly bring to room temperature, place eggs in a cup of warm water for 5 minutes.
  • Whole milk – microwave for fifteen seconds to bring to room temperature
  • Flour – we use all-purpose flour. Make it gluten-free by using your favorite GF flour
  • Blueberries – juicy berries add just the right touch of sweetness to our traditional Dutch Baby recipe
  • Lemon – add the zest of one lemon for just a hint of tanginess
  • Pinch of salt – to balance the flavor
  • Sugar – 1 Tbsp granulated sugar to lightly sweeten the batter
  • Unsalted Butter – coats the pan to prevent sticking
  • Vanilla – We love homemade vanilla for the best flavor.
ingredients to make a lemon blueberry dutch baby with vanilla and powdered sugar

Pro Tip: Be sure to use room-temperature ingredients. Using too-cold ingredients will prevent your Dutch Babies from creating that signature lift. This includes the blueberries (which is why we let the blueberries heat up in the pan for a minute).

How to Make Blueberry Lemon Dutch Baby Pancakes

  1. Preheat Oven. Place a 10-inch cast iron skillet or oven-safe pan into the oven to preheat at 425°F for at least 8 minutes.
  2. Blend Batter. Add eggs, milk, vanilla, lemon zest, and dry ingredients to a blender, cover, and blend until smooth, scraping the sides to make sure the flour is fully incorporated.
  3. Butter the Pan. Carefully remove the pan from the oven and add butter, brushing the melted butter onto the bottom and sides of your skillet.
  4. Add Blueberries. Add blueberries to your buttered pan and shake to coat the blueberries. Place blueberries into the oven for 1 minute to warm the blueberries so they do not hinder the rise of the pancake.
  5. Add Batter. Pour your batter over the blueberries.
  6. Bake. Return the pan to the oven and bake for 16-18 minutes, or until your pancake is puffed and golden brown around the edges.
dutch baby ingredients in a blender and cooking in a cast iron skillet

Pro Tip: Avoid using too many blueberries or it can weigh down the pancake. You want to leave room for the pancake to rise. You can always top it with more fresh blueberries to serve.

Common Questions

Do I need a blender?

You can vigorously whisk the ingredients together in a bowl or use an electric hand mixer. The key is to get the batter very smooth and airy.

Can I use frozen berries?

Because of the cold temperature, we do not recommend using frozen berries directly from the freezer.

Can I substitute the milk?

We tried this recipe using almond milk and got the same great results.

Can I make this ahead of time?

This recipe is best enjoyed straight from the oven when the pancakes are nicely puffed, but you can make the batter ahead of time and refrigerate until you are ready to bake. Give the batter a quick stir with a whisk before it goes into the pan.

Can I double this recipe?

Yes, make it a “Double Dutch” by doubling the recipe and using a 13×9″ casserole dish. After heating the dish, use 4 Tbsp of butter to coat the bottom and sides, and pour the batter in. Bake for 20-23 minutes or until puffed and golden brown around the edges.

blueberry lemon dutch baby pancake with crispy edges in skillet

How to Serve Dutch Baby Pancakes

Dutch babies are not naturally very sweet, so adjust this recipe to your preference by adding:

  • Berries (add them right into the batter or layer on top after baking)
  • Confectioners’ sugar
  • Pure maple syrup
  • Honey
  • Jam
  • Strawberry Sauce
  • Whipped cream

Use a knife or pizza cutter to cut right into the pancake, similar to how you would slice a pie. This recipe makes 2-4 servings, depending on how big of a slice you want.

blueberry lemon dutch baby pancake sliced on plate with maple syrup

Pro Tip: Dutch Baby pancakes will deflate as they cool. This is normal and expected, so you will want to serve them right away for the best presentation.

More Breakfast Recipes

If you love this Blueberry Lemon Dutch Baby recipe, then you won’t want to miss these other flavorful breakfast recipes:

Natasha's Kitchen Cookbook

Blueberry Lemon Dutch Baby

5 from 22 votes
Author: Natasha Kravchuk
dutch baby pancake in skillet with powdered sugar
This Blueberry Lemon Dutch Baby is loaded with juicy blueberries and tangy lemon zest. This cross between a popover and pancake puffs up beautifully in the oven.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients 

Servings: 4 slices
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/2 cup all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • Pinch of salt
  • 3 Tbsp unsalted butter, cut into pieces
  • 3/4 cup blueberries, rinsed and dried

Instructions

  • Preheat the oven to 425°F with a rack in the center of the oven. Set a 10-inch, oven-safe skillet, such as cast iron, into the oven while it preheats.
  • Meanwhile, in the jar of a blender, combine your eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Cover the blender and blend on high speed for about 30 seconds or until the mixture is completely smooth. Scrape down the sides of the blender if needed to make sure all of the flour is well incorporated.
  • Carefully remove the hot pan from the oven using oven mitts. Add 3 tablespoons of butter to your hot pan. Melt and swirl to coat the bottom and sides of the pan. The butter will sizzle.  Add the blueberries and shake the pan to coat them in butter, then return the skillet to the oven for one minute. You want to warm up the blueberries so they don’t hinder the rise of the pancake.
  • Remove the skillet from the oven and pour the batter over your blueberries.
  • Bake for 16 to 18 minutes or until the pancake is puffed and golden brown around the edges.
  • Remove from the oven, dust with powdered sugar if desired, and cut into wedges. Serve with maple syrup or your favorite pancake toppings.

Nutrition Per Serving

1slice Serving228kcal Calories21g Carbs7g Protein13g Fat7g Saturated Fat1g Polyunsaturated Fat4g Monounsaturated Fat0.4g Trans Fat149mg Cholesterol60mg Sodium133mg Potassium1g Fiber8g Sugar505IU Vitamin A3mg Vitamin C63mg Calcium1mg Iron
Nutrition Facts
Blueberry Lemon Dutch Baby
Serving Size
 
1 slice
Amount per Serving
Calories
228
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
149
mg
50
%
Sodium
 
60
mg
3
%
Potassium
 
133
mg
4
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
7
g
14
%
Vitamin A
 
505
IU
10
%
Vitamin C
 
3
mg
4
%
Calcium
 
63
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: German
Keyword: blueberry, blueberry lemon dutch baby, dutch baby pancake
Skill Level: Easy
Cost to Make: $
Calories: 228

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Linda Hess
    February 14, 2024

    Natasha,
    I made the Blueberry Baked Pancake for my husband and mother today on Valentine’s Day. So delicious! We all loved the Dutch Baby … your recipes are always just what we needed. Thank you, Linda

    Reply

    • Natashas Kitchen
      February 14, 2024

      The perfect pancake to serve on Valentin’es day! I’m so glad you all loved it!

      Reply

  • Peggy
    October 24, 2023

    Hubby: This is great!! Where did you get the recipe?
    Me: At Natasha’s Kitchen
    Hubby: Tell Natasha I love her ❤️❤️!

    Reply

    • Natasha's Kitchen
      October 24, 2023

      Aaaw that is so sweet! Thanks so much for sharing that sweet message with us.

      Reply

  • Evelyn Kirishko
    September 14, 2023

    Ooh, I so want you to try the apple dutch baby at my local café and recreate it! Been looking for a recipe since I tried it, but can’t find one.

    Reply

    • NatashasKitchen.com
      September 14, 2023

      Sounds delish!

      Reply

  • Ranee’
    August 24, 2023

    You had me at lemon..so incredibly delicious! I love how easy and quick it comes together. Plus it makes me look like a pro 😏 I’ll be making it in a 13×9 next because we can’t get enough. Thank you for another winner Natasha.

    Reply

    • Natashas Kitchen
      August 24, 2023

      You’re welcome, Raneé! I hope you love it just as much in a 13×9!

      Reply

  • Jeanne Robinson
    August 19, 2023

    We just made this for breakfast and we love it❤️ it’s a very easy recipe and we sprinkled fresh lemon juice and some powdered sugar and it was perfect!!

    Reply

    • NatashasKitchen.com
      August 19, 2023

      Sounds amazing! I’m so glad you loved it!

      Reply

  • Paula
    July 18, 2023

    Wow! Mine didn’t rise very much but tasted great. I only had 2% milk on hand. Could that have been why?

    Reply

    • NatashasKitchen.com
      July 18, 2023

      Hi Paula! I’m glad you loved the recipe. Be sure to use room-temperature ingredients. Using too-cold ingredients will prevent your Dutch Babies from creating that signature lift. This includes the blueberries (which is why we let the blueberries heat up in the pan for a minute).

      Reply

  • Abby
    July 16, 2023

    I made this for company this weekend. It was fabulous!! All the tips in the recipe made it come out perfectly! It is a keeper. I have not made one thing of yours that i did not like. I can’t wait for my pre-ordered cookbook to arrive!!!

    Reply

    • Natasha's Kitchen
      July 16, 2023

      Hello Abby, it’s lovely to see your review. THanks so much for sharing that with us, we’re happy that you love it!

      Reply

  • Edris Todman
    July 14, 2023

    I made this recipe twice already love it.I ate the whole thing myself.Love your site.I have a friend from your country.She is impress with my cooking.Keep up the GOOD WORK.

    Reply

    • Natashas Kitchen
      July 14, 2023

      It sounds like you have a new favorite, Edris! That’s so awesome!

      Reply

  • B
    July 11, 2023

    My kids really love your lemon ricotta pancakes, so they wanted to try this recipe. Two thumbs up! It was fun watching it puff up in the oven- I couldn’t believe it! They loved the combination of blueberry and lemon, and the crepe like pancake. Thanks for another great recipe!

    Reply

    • Natashas Kitchen
      July 11, 2023

      That’s the best when kids love what we parents make. I’m so glad it was a hit, B!

      Reply

  • Carol
    July 7, 2023

    Can any other pan be used as I have no cast iron. I have wrist issues so I can’t lift cast iron
    The recipe looks wonderful.

    Reply

    • NatashasKitchen.com
      July 7, 2023

      Hi Carol! Yes, it just needs to be an oven-safe skillet or even a casserole dish or metal cake pan. You can follow the same directions.

      Reply

    • Karen
      August 15, 2023

      I have been making this pancake using apples with cinnamon for years and baking it in my glass pie dish, which I did not pre- heat before adding the batter. Always came out great!

      Reply

      • Natashas Kitchen
        August 15, 2023

        Thank you so much for sharing that with us, Karen.

        Reply

  • Abby
    July 5, 2023

    My new favorite breakfast! Fun to make and so delicious. Even my kids liked it which is a huge win.

    Reply

    • NatashasKitchen.com
      July 5, 2023

      That’s wonderful, Abby!

      Reply

  • Allyson Zea
    July 5, 2023

    This was extremely tasty and so easy to make! I love using fresh blueberries!

    Reply

    • Natashas Kitchen
      July 5, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Allyson!

      Reply

  • Dave
    July 5, 2023

    Similar to a recipe using apples I sometimes bake. The apples were cooked on the stovetop to tenderize and served with the baked pancake. I believe it came from a Pancake restaurant in the area; the dish was appropriately called German Apple Pancakes.

    Reply

    • NatashasKitchen.com
      July 5, 2023

      That sounds great!

      Reply

  • April
    July 5, 2023

    We love dutch babies! They’re our favorite weekend breakfast. We usually add our fruit after it bakes, but LOVED it this way with the blueberries baked in – will definitely be making it a LOT in the near future!

    Reply

    • NatashasKitchen.com
      July 5, 2023

      So good! We love to make this, it’s such a treat.

      Reply

  • StudioGal
    July 5, 2023

    Giving it 5 stars because I know it will be great, heading out to pick up some blueberries.

    BTW, love your recipes but hate that the printed versions have ads smack in the middle of them and can overlay the instructions. (And makes me hate those advertisers!) Hope you can remedy that? THANKS

    Reply

    • NatashasKitchen.com
      July 5, 2023

      Hi! I’m sorry you’re having issue with the ads. There shouldn’t be ads on the printed recipe. Are you clicking on the print option from the recipe card in the blog? This will open the recipe card in a new page and it won’t have ads on it. I hope that helps.

      Reply

    • Natasha
      July 6, 2023

      Thanks for reporting that as it’s definitely not a normal thing – We had our tech team address this and it should be resolved. Ads should never print on the recipe or overlay it. Thanks again!

      Reply

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