Name: Blueberry-Lemon Dutch Baby Pancake (Fluffy, Fruity & Irresistible)
Ingredients: 3 large eggs; ¾ cup (180ml) whole milk; ¾ cup (95g) all-purpose flour; 2 tbsp granulated sugar; Zest of 1 lemon; 1 tsp vanilla extract; ¼ tsp salt; 2 tbsp unsalted butter; 1 cup fresh or frozen blueberries (if frozen, do not thaw); Powdered sugar, for dusting; Lemon wedges, for serving; Optional: whipped cream, maple syrup, or extra berries

Ingredients

Scale

For the batter:

3 large eggs
¾ cup (180ml) whole milk
¾ cup (95g) all-purpose flour
2 tbsp granulated sugar
Zest of 1 lemon
1 tsp vanilla extract
¼ tsp salt

For baking & topping:

2 tbsp unsalted butter
1 cup fresh or frozen blueberries (if frozen, do not thaw)
Powdered sugar, for dusting
Lemon wedges, for serving
Optional: whipped cream, maple syrup, or extra berries

Instructions

Prep: Place a 10″ cast-iron or oven-safe skillet in oven. Preheat to 425°F (220°C) for at least 10 minutes.
Make batter: In a blender or bowl, whisk eggs, milk, flour, sugar, lemon zest, vanilla, and salt until smooth (~1 min). Let rest 5–10 min.
Bake: Carefully remove hot skillet from oven. Add butter; swirl to melt and coat.
→ Immediately pour in batter. Scatter blueberries evenly over top.
Bake 18–22 minutes, until deeply golden and puffed (it will deflate slightly after removing).
Serve immediately: Dust with powdered sugar, squeeze fresh lemon, and add optional toppings.

💡 Pro Tips:
– Do not open the oven during baking—steam is key to the puff!
– For extra tang, add 1 tbsp lemon juice to the batter.
– Best served straight from the oven—Dutch babies wait for no one!

Prep Time & Nutrition (per serving, serves 4):