Lemon Dutch Baby with Lemon Curd & Blueberries
This lemon Dutch baby with lemon curd and blueberries is made by simply blending, pouring, baking, and then watching it rise and fall! Top these German pancakes with lemon curd, more blueberries, and whipped cream!
By the looks of this lemon Dutch baby, you would think it needs to be reserved for special occasions, and while they certainly are a welcome addition to any fancy breakfast or brunch paired with a mimosa or bloody Mary, they’re easy enough to make on any given morning!
About this recipe
If you’re looking to surprise your family with something new for breakfast this weekend, you have got to try these Dutch baby pancakes! They’re so much fun to make, incredibly easy, and they might just remind you of a giant portion of Yorkshire pudding.
Otherwise known as German pancakes, this lemon Dutch baby has a bright zesty lemon flavor, with a custard-like center, and loaded with fresh blueberries and all kinds of delicious toppings. It’s not your everyday pancake, but ironically, it’s even easier to make. If you love the idea of this type of pancake, make sure to check out our Classic Dutch Baby – we add a touch of nutmeg to make it extra special!
All the ingredients are mixed in a blender, poured into a hot skillet, then baked until the edges puff up and get crispy and delicious. The middle rises but falls back down, providing a hollow center for all the creamy lemon curd, fresh blueberries, whipped cream, maple syrup, and whatever else you want pile in there.
Just try these once and they’ll quickly become a household favorite!
What you need
For the Dutch Baby
- Milk – You can use whatever milk you have on hand.
- All-Purpose Flour – Is the foundation and structure of the Dutch baby pancake.
- Large Eggs – Since there is no leavening agent, the eggs will help to bind, create moisture, and give a bit of rise.
- Pure Vanilla Extract – As always, vanilla adds a nice warming flavor.
- Lemon Zest – Puts the lemon in lemon Dutch baby!
- Butter – Butter is added to the bottom of the skillet and melted before batter is added. It will help to prevent sticking and also provides delicious buttery flavor.
- Lemon Curd – Make this easy homemade lemon curd in no time. It’s so much better than store-bought!
- Whipped Cream – Preferably homemade.
- Blueberries – Fresh blueberries, washed and dried so that they don’t make the Dutch baby soggy.
- Lemon Zest – Add a little extra zest as a topping for beauty and flavor. The zest also complements the whipped cream and blueberries like you wouldn’t believe.
How to make it
Place a cast-iron or heavy-bottomed skillet into a cold oven. With the pan inside, preheat the oven to 400ºF.
Add the Dutch baby ingredients (milk, flour, eggs, vanilla, and lemon zest) to the blender.
Mix on high speed for about 30-45 seconds until the batter is fully combined and smooth.
Using an oven mitt, remove the skillet from the oven and add the butter. Swirl it around until the butter has fully melted, then pour the batter into the skillet. There’s no need to stir the butter into the batter.
Place the skillet back into the oven and back for 14-16 minutes until the sides of the Dutch baby have puffed up and become golden brown.
Remove and top with desired toppings and enjoy immediately.
It started off by mistake! In the early 1900s, the daughter of the owner who owned a place called Manca’s café in Seattle mispronounced the word Deutsch, which in German (because these pancakes were originally from Germany), means German! So, patrons misunderstood it to be Dutch, not Deutsch. The pancakes served were small in size, so the term Dutch Baby took off!
It’s supposed to, so don’t worry! If you want to show off the cuteness of this puffy pancake, make sure your crew is around you as you take it out of the oven because it collapses almost instantly!
If it never did rise in the first place, it might have been because your skillet wasn’t hot enough to begin with. Remember, it’s super important to heat up the skillet in the oven as it preheats.
How to make these German pancakes your own
- Swap Meyer lemon for the regular lemon. This spectacular lemon is a little sweeter, and basically a cross between a lemon and a mandarin orange.
- Make this recipe with any fresh berries including strawberries, raspberries, blackberries, and cherries. Choose to use one in place of the blueberries or a combination of a few.
- A simple dusting of powdered sugar and maple syrup is all you need if you don’t have lemon curd and whipped cream.
- Pour a bit of blueberry sauce or strawberry sauce on top for a little extra indulgence. It would also be great with our 3 ingredient lemon glaze or lemon cream cheese glaze.
- Serve with a dollop of yogurt in place of the whipped cream for a change or for added protein.
Make Ahead Ideas
Dutch baby pancakes are always best enjoyed right away, but you can make the batter ahead of time if you want. Blend it up, keep it covered in the fridge until you are ready to use it (at most, overnight) but don’t wait too long!
Get the Recipe: Lemon Dutch Baby with Lemon Curd & Blueberries
For the Dutch Baby
- ½ cup milk
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons butter
- ¼ cup lemon curd
- ¼ cup whipped cream, preferably homemade
- ¼ cup blueberries
- ½ teaspoon lemon zest
- Place a cast iron or heavy bottomed skillet into a cold oven. With the pan inside, preheat the oven to 400ºF.
- Add the milk flour, eggs, vanilla, and lemon zest to a blender. Blend on high speed for 30-45 seconds or until the mixture is fully combined.
- Using an oven mitt, remove the skillet from the oven and add the butter. Swirl it around until the butter has fully melted.
- Then, pour in the batter and place the pan back in the oven (no need to stir the butter into the batter).
- Bake for 14-16 minutes, or until the sides of the Dutch baby have puffed up and become golden brown.
- Remove from the oven and top with lemon curd, whipped cream, blueberries, and lemon zest. Serve immediately.
- Dutch pancakes are best enjoyed immediately but can be stored without toppings in the fridge for up to two days and reheated in the microwave for 20-30 seconds or until warm.