This lemon blueberry dutch baby pancake is light, fluffy, easy to make, and boasts the bright spring flavors of lemon and blueberry for the perfect special breakfast!
The Story:
A Dutch baby pancake is a soufflé-like pancake that comes together easily in the blender, gets poured into a hot skillet, and then bakes in the oven until puffed and golden. It rises dramatically before settling into the perfect little pocket for syrup, whipped cream, and fresh berries. This version is grain-free, dairy-free, and refined sugar-free, and is perfect for when you want something special without a lot of effort. The lemon adds brightness, while the blueberries offer little bursts of sweetness in every bite!
Top with my dairy-free lemon curd and whipped cream for even more indulgence!
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need to make this lemon blueberry dutch baby pancake.
- Eggs: Eggs provide structure, richness and texture for this skillet pancake.
- Dairy-Free Butter: You will need dairy free butter for a few different components to the recipe.
- Coconut Milk: This will be the dairy free milk required for the pancake. Feel free to use almond or oat milk. Those dairy free alternatives should also work well.
- Almond Flour: This grain free flour will make up the structure for the pancake.
- Tapioca Flour: This grain free flour helps absorb the liquid ingredients and helps with achieving a tender texture.
- Coconut Sugar: To keep this refined sugar free, I used coconut sugar for this pancake for a touch of sweetness and depth of flavor. You could use regular granulated sugar though!
- Lemon Zest: A star ingredient! Lemon zest helps brighten and elevate this pancake and imparts bright spring flavors.
- Fresh Blueberries: The other star ingredient! Fresh blueberries add a bright burst of sweet flavor.
- Vanilla Extract: For richness and flavor in the pancake batter.
- Salt: You'll need a touch of salt for flavor balance.
Step By Step Preparation Instructions:
- Step 1: Preheat your oven to 375°F. Make sure it’s fully heated before baking, this is key for achieving that beautiful puff in your pancake.
- Step 2: Prepare the batter. Zest one lemon and add the zest to a blender. Add all remaining pancake ingredients except the blueberries, and blend until smooth and slightly frothy with a few bubbles.
- Step 3: Heat an oven-safe skillet (I use a 10-inch cast iron) over medium heat. Add 2 tablespoons of butter and let it melt completely. Once the skillet is hot, quickly pour in the batter and evenly scatter the blueberries over the top.
- Step 4: Carefully transfer the skillet to the oven and bake for 16–18 minutes, or until the pancake is puffed, golden, and cooked through.
- Step 5: Remove from the oven and let cool slightly. Serve warm with maple syrup, whipped cream, and a dusting of powdered sugar. Enjoy!
FAQ's:
Does a dutch baby pancake have the same texture as a normal pancake?
No, they have very different textures. A dutch baby pancake is a soufflé like texture. The batter is egg heavy, so it does not have an open crumb like a normal pancake.
Why didn't my dutch baby pancake rise?
If you open the oven door during the baking process, your pancake can deflate.
More Spring Recipes:
📖 The Recipe:
Lemon Blueberry Dutch Baby Pancake
Ingredients
- 4 eggs
- 110 grams coconut milk
- 2 tablespoon melted dairy free butter
- 55 grams almond flour
- 30 grams tapioca flour
- 30 grams coconut sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 375°F. Make sure it’s fully heated before baking, this is key for achieving that beautiful puff in your pancake.
- Prepare the batter. Zest one lemon and add the zest to a blender. Add all remaining pancake ingredients except the blueberries, and blend until smooth and slightly frothy with a few bubbles.
- Heat an oven-safe skillet (I use a 10-inch cast iron) over medium heat. Add 2 tablespoons of butter and let it melt completely. Once the skillet is hot, quickly pour in the batter and evenly scatter the blueberries over the top.
- Carefully transfer the skillet to the oven and bake for 16–18 minutes, or until the pancake is puffed, golden, and cooked through.
- Remove from the oven and let cool slightly. Serve warm with maple syrup, whipped cream, and a dusting of powdered sugar. Enjoy!
The Finished Product:
Whether you’re serving this up for a weekend brunch or just want to make a weekday morning feel a little more special, this lemon blueberry dutch baby pancake brings the perfect mix of cozy and fresh. The crisp edges, the fluffy center, and the pop of citrus and berries...it’s spring in a skillet.
Leave a Reply