This recipe is a lemon-blueberry variation of my favorite apple Dutch baby recipe , a low-lift, high-return breakfast treat I’ve been loving: it feeds four comfortably and takes no time to whip together.
A Dutch baby, if you are unfamiliar, is like a cross between a popover and a pancake: it rises dramatically in the oven, then collapses upon removal. It’s custardy in texture, not fluffy like traditional pancakes , a consistency created not only by the high ratio of eggs in the batter, but also by the absence of any leavening agent — the water in the eggs, milk, and butter in combination with the hot skillet cause the batter to rise in the oven.
If you’ve never made a Dutch baby, I think it’s time to try. Every time I make one, I feel extreme joy when I open the oven door to find the pancake towering above the rim of the cast-iron skillet. I know it’s science, but it still feels magical.
While you can make Dutch babies without any fruit, I love the sweet-tart flavors they impart, and lemon + blueberry is never a bad idea. Peaches and other stone fruit work beautifully, too.
And if you love the lemon-blueberry combo, you must try these lemon-blueberry muffins and these lemon-blueberry scones and this lemon-blueberry quick bread .
How to Make a Lemon-Blueberry Dutch Baby, Step by Step
Gather your ingredients: flour, milk, salt, sugar, eggs, vanilla, lemon zest, butter, and blueberries.
Place all of the ingredients, with the exception of the blueberries and 2 tablespoons of the butter, in a blender.
Blend until smooth.
Melt 2 tablespoons of butter in a cast iron skillet over medium-high heat.
Add the blueberries, give them a shake, then…
… immediately pour in the batter and…
… transfer to the oven. Bake for 15 minutes.
Remove from the oven and …
… dust with powdered sugar if you wish.
Cut and serve…
… with maple syrup if you wish.
Description
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now.
Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Troubleshooting : If you have trouble with your Dutch baby getting lofty in the oven, you may have better luck if you bring your milk and eggs to room temperature. Frozen berries will also adversely affect the rise, so if you use frozen berries, consider thawing them first.
- 4 tablespoons butter, divided
- 1/2 cup ( 125 g ) whole or 2% milk
- 1/2 cup ( 64 grams ) all-purpose flour
- 4 large eggs
- 3 tablespoons ( 43 g ) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup ( 154 g ) blueberries
- Confectioners sugar for dusting
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American
This recipe is a lemon-blueberry variation of my favorite apple Dutch baby recipe , a low-lift, high-return breakfast treat I’ve been loving: it feeds four comfortably and takes no time to whip together.
A Dutch baby, if you are unfamiliar, is like a cross between a popover and a pancake: it rises dramatically in the oven, then collapses upon removal. It’s custardy in texture, not fluffy like traditional pancakes , a consistency created not only by the high ratio of eggs in the batter, but also by the absence of any leavening agent — the water in the eggs, milk, and butter in combination with the hot skillet cause the batter to rise in the oven.
If you’ve never made a Dutch baby, I think it’s time to try. Every time I make one, I feel extreme joy when I open the oven door to find the pancake towering above the rim of the cast-iron skillet. I know it’s science, but it still feels magical.
While you can make Dutch babies without any fruit, I love the sweet-tart flavors they impart, and lemon + blueberry is never a bad idea. Peaches and other stone fruit work beautifully, too.
And if you love the lemon-blueberry combo, you must try these lemon-blueberry muffins and these lemon-blueberry scones and this lemon-blueberry quick bread .
How to Make a Lemon-Blueberry Dutch Baby, Step by Step
Gather your ingredients: flour, milk, salt, sugar, eggs, vanilla, lemon zest, butter, and blueberries.
Place all of the ingredients, with the exception of the blueberries and 2 tablespoons of the butter, in a blender.
Blend until smooth.
Melt 2 tablespoons of butter in a cast iron skillet over medium-high heat.
Add the blueberries, give them a shake, then…
… immediately pour in the batter and…
… transfer to the oven. Bake for 15 minutes.
Remove from the oven and …
… dust with powdered sugar if you wish.
Cut and serve…
… with maple syrup if you wish.
Description
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now.
Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Troubleshooting : If you have trouble with your Dutch baby getting lofty in the oven, you may have better luck if you bring your milk and eggs to room temperature. Frozen berries will also adversely affect the rise, so if you use frozen berries, consider thawing them first.
- 4 tablespoons butter, divided
- 1/2 cup ( 125 g ) whole or 2% milk
- 1/2 cup ( 64 grams ) all-purpose flour
- 4 large eggs
- 3 tablespoons ( 43 g ) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup ( 154 g ) blueberries
- Confectioners sugar for dusting
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American
This recipe is a lemon-blueberry variation of my favorite apple Dutch baby recipe , a low-lift, high-return breakfast treat I’ve been loving: it feeds four comfortably and takes no time to whip together.
A Dutch baby, if you are unfamiliar, is like a cross between a popover and a pancake: it rises dramatically in the oven, then collapses upon removal. It’s custardy in texture, not fluffy like traditional pancakes , a consistency created not only by the high ratio of eggs in the batter, but also by the absence of any leavening agent — the water in the eggs, milk, and butter in combination with the hot skillet cause the batter to rise in the oven.
If you’ve never made a Dutch baby, I think it’s time to try. Every time I make one, I feel extreme joy when I open the oven door to find the pancake towering above the rim of the cast-iron skillet. I know it’s science, but it still feels magical.
While you can make Dutch babies without any fruit, I love the sweet-tart flavors they impart, and lemon + blueberry is never a bad idea. Peaches and other stone fruit work beautifully, too.
And if you love the lemon-blueberry combo, you must try these lemon-blueberry muffins and these lemon-blueberry scones and this lemon-blueberry quick bread .
How to Make a Lemon-Blueberry Dutch Baby, Step by Step
Gather your ingredients: flour, milk, salt, sugar, eggs, vanilla, lemon zest, butter, and blueberries.
Place all of the ingredients, with the exception of the blueberries and 2 tablespoons of the butter, in a blender.
Blend until smooth.
Melt 2 tablespoons of butter in a cast iron skillet over medium-high heat.
Add the blueberries, give them a shake, then…
… immediately pour in the batter and…
… transfer to the oven. Bake for 15 minutes.
Remove from the oven and …
… dust with powdered sugar if you wish.
Cut and serve…
… with maple syrup if you wish.
Description
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now.
Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Troubleshooting : If you have trouble with your Dutch baby getting lofty in the oven, you may have better luck if you bring your milk and eggs to room temperature. Frozen berries will also adversely affect the rise, so if you use frozen berries, consider thawing them first.
- 4 tablespoons butter, divided
- 1/2 cup ( 125 g ) whole or 2% milk
- 1/2 cup ( 64 grams ) all-purpose flour
- 4 large eggs
- 3 tablespoons ( 43 g ) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup ( 154 g ) blueberries
- Confectioners sugar for dusting
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American
This recipe is a lemon-blueberry variation of my favorite apple Dutch baby recipe , a low-lift, high-return breakfast treat I’ve been loving: it feeds four comfortably and takes no time to whip together.
A Dutch baby, if you are unfamiliar, is like a cross between a popover and a pancake: it rises dramatically in the oven, then collapses upon removal. It’s custardy in texture, not fluffy like traditional pancakes , a consistency created not only by the high ratio of eggs in the batter, but also by the absence of any leavening agent — the water in the eggs, milk, and butter in combination with the hot skillet cause the batter to rise in the oven.
If you’ve never made a Dutch baby, I think it’s time to try. Every time I make one, I feel extreme joy when I open the oven door to find the pancake towering above the rim of the cast-iron skillet. I know it’s science, but it still feels magical.
While you can make Dutch babies without any fruit, I love the sweet-tart flavors they impart, and lemon + blueberry is never a bad idea. Peaches and other stone fruit work beautifully, too.
And if you love the lemon-blueberry combo, you must try these lemon-blueberry muffins and these lemon-blueberry scones and this lemon-blueberry quick bread .
How to Make a Lemon-Blueberry Dutch Baby, Step by Step
Gather your ingredients: flour, milk, salt, sugar, eggs, vanilla, lemon zest, butter, and blueberries.
Place all of the ingredients, with the exception of the blueberries and 2 tablespoons of the butter, in a blender.
Blend until smooth.
Melt 2 tablespoons of butter in a cast iron skillet over medium-high heat.
Add the blueberries, give them a shake, then…
… immediately pour in the batter and…
… transfer to the oven. Bake for 15 minutes.
Remove from the oven and …
… dust with powdered sugar if you wish.
Cut and serve…
… with maple syrup if you wish.
Description
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now.
Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Troubleshooting : If you have trouble with your Dutch baby getting lofty in the oven, you may have better luck if you bring your milk and eggs to room temperature. Frozen berries will also adversely affect the rise, so if you use frozen berries, consider thawing them first.
- 4 tablespoons butter, divided
- 1/2 cup ( 125 g ) whole or 2% milk
- 1/2 cup ( 64 grams ) all-purpose flour
- 4 large eggs
- 3 tablespoons ( 43 g ) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup ( 154 g ) blueberries
- Confectioners sugar for dusting
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American
Description
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now.
Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Troubleshooting : If you have trouble with your Dutch baby getting lofty in the oven, you may have better luck if you bring your milk and eggs to room temperature. Frozen berries will also adversely affect the rise, so if you use frozen berries, consider thawing them first.
- 4 tablespoons butter, divided
- 1/2 cup ( 125 g ) whole or 2% milk
- 1/2 cup ( 64 grams ) all-purpose flour
- 4 large eggs
- 3 tablespoons ( 43 g ) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup ( 154 g ) blueberries
- Confectioners sugar for dusting
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2023/04/22/lemon-blueberry-dutch-baby/
OK Friends, as promised here is the high-protein, gluten-free pancake recipe I learned to make a few weeks ago while staying with my friend Stacy, who made them every morning for Ben and me during our visit.
I have to confess, on the first morning, when Stacy asked if I would like a gluten-free, high-protein pancake for breakfast, I was skeptical: if you know me, you know I live for toast.
But I love trying new things, and I love seeing how other people cook. As Stacy made the batter for the pancakes, which she did in three individual bowls — each bowl receiving 1 egg, 1/2 cup quick-cooking oats, ground flax seed, cinnamon, sliced banana, water, and a scoop of protein powder — she explained why she had started making them: she had recently turned 50 and for health reasons, she needed to incorporate more protein into her diet, particularly in the morning.
As the batter rested, she heated up 3 large nonstick skillets, spritzed them with cooking spray, then poured the contents of each bowl into each skillet: yes, she made three giant pancakes (photo below) and, using a giant spatula, she turned these pancakes out with the proficiency of a short-order cook.
To serve, she passed a tub of almond butter around the table along with a jug of maple syrup. And then we tucked in.
Friends, the pancakes were so good! And so satisfying. As someone who loves traditional pancakes (and French toast and Dutch babies ) — in other words, as someone who does not avoid gluten and pays little attention to protein — I couldn’t believe how much I loved them.
And I’ve come to crave them. I’ve made them nearly every morning since returning from our trip, sometimes with the protein powder, sometimes without, but recently most often with the powder for the lasting satiety it provides. When I make these pancakes in their full protein-packed glory, I find I snack less throughout the day and overall just feel more satisfied. I hope you do, too.
Also delicious with fresh berries added to the mix!
Protein Breakdown
In one recipe, which yields two large pancakes (or 1 giant one), here’s the protein breakdown:
- 1 egg = 6 g protein
- 1 tablespoon chia seeds = 3 g protein
- 1/2 cup oats = 5 g protein
- 1 banana = 1 g protein
- 1 scoop protein powder = 11 g protein (amounts will vary depending on the brand you are using — I’m using Nuzest .)
- 1 tablespoon almond butter = 3 g protein
29 grams of protein total
Protein Powder: To Use or Not?
When you use the protein powder, the pancakes cook up more like pancakes. When you don’t use the powder, the pancakes are thinner and crisper, almost like an oatmeal fritter (delicious).
I prefer the flavor and texture of the pancakes without the powder, but I find the pancakes keep me fuller for longer when I do add the protein powder. I am actually surprised by how inoffensive I find the addition of the protein powder to be — I have tried many a time to add protein powder to a smoothie , and I find its inclusion adds a chalkiness to the texture and ruins the smoothie-drinking experience for me.
But when mixed with pancake batter, the protein powder flavor somehow is less discernible. If you are trying to decide if you should add the powder or not, I suggest trying it both ways: make the pancakes once with the powder and once without. The pancakes are incredibly nutritious even without the powder.
How to Make Banana-Oat Pancakes, Step by Step
Gather your ingredients: instant oats, water, egg, salt, cinnamon, chia or flax, and a banana.
Combine everything in a bowl with the exception of the banana.
Stir with a fork to combine.
Add the protein powder, if using, and stir to combine. I’m using Nuzest , which is a plant-based protein powder.
Add the banana…
… and stir to combine. Let the batter rest for 5 minutes.
Cook the pancakes in a nonstick skillet over medium heat for about 5 minutes total, flipping after 2 to 2.5 minutes.
Serve spread with almond butter, if you wish, and maple syrup.
So good:
These are the pancakes made without protein powder: they’re a little flatter and crisper. As noted, I love them this way, though I do find the addition of the protein powder makes them a little more substantial.
Stacy’s giant pancake:
Description
I learned this recipe from my friend Stacy, and I’ve been making them every morning. They are loaded with all good things, and the recipe is easily customizable to what you have on hand or to your tastes and preferences.
Oats: I have only ever used quick-cooking oats. If you wish to use rolled oats, I might consider letting the batter rest for longer than the suggested 5 minutes. Or pulse the oats quickly in a food processor.
Seeds: Stacy always used ground flax seed, which she grinds herself and stores in the fridge.
Protein Powder: When you use the protein powder, the pancakes cook up more like pancakes. When you don’t use the powder, the pancakes are thinner and crisper. I prefer the flavor and texture of the pancakes without the powder, but I find the pancakes keep me fuller for longer when I do add the protein powder. If you are trying to decide if you should add the powder or not, I suggest trying it both ways: make them once with the powder and once without.
- 1/2 cup quick-cooking oats
- 1 egg
- 1/4 teaspoon kosher salt
- 1 tablespoon chia seeds or flax seeds, see note
- 1/4 teaspoon cinnamon or more to taste
- 1 scoop (12-13 grams) protein powder, optional
- 1 small banana
- 1 teaspoon extra-virgin olive oil
- Almond butter for serving, optional
- Maple syrup, for serving
- In a medium bowl, use a fork to stir together the oats, egg, salt, chia or flax, cinnamon, protein powder (if using), and water as follows: 1/4 cup if you are not using the protein powder or 1/2 cup if you are using the protein powder. Slice the banana into the bowl, then stir to combine. Let the batter sit for 5 minutes.
- Place a large skillet (preferably nonstick) over low heat. I let my skillet warm up over the lowest heat for the 5 minutes while the batter rests.
- Turn the heat to medium. Add the 1 teaspoon of olive oil to the skillet and tilt the skillet or use a brush to spread. Pour the batter into the skillet in two large mounds (or 3 or 4 smaller mounds if that is easier for you), spreading to form pancakes. Let cook for 2 to 2.5 minutes or until the underside is lightly golden brown, flip, then cook for another 2 to 2.5 minutes.
- Transfer the pancakes to a plate. Spread with almond butter, if you wish, and drizzle with maple syrup to taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
