Think popover meets pancake, a thin but puffy giant pancake, this Lemon Blueberry Dutch Baby is fluffy and thin, a little custardy and perfect for brunch.

Overhead view of a lemon blueberry dutch baby in a cast iron pan topped with whipped cream and powdered sugar.

What kind of pan should you use for Dutch Baby?

I have always used a cast iron pan and so did my mom but I know some people use other oven safe pans, just make sure the sides are at least two inches tall. For this recipe I used this 8.5″ cast iron pan but if your pan is larger, simply scale the recipe up.

Why did my Dutch Baby collapse?

Usually this happens if the pan/butter aren’t hot enough. After a lot of tests, I found that if too much of the butter in the pan swirls into the batter, it can prevent it from puffing in the first place. It will sink slightly after baking but shouldn’t sink all the way back down, that being said, if it does, it’ll still be delicious.

What’s the best method to mix Dutch Baby batter?

Many recipes call for using a blender to get a very smooth pancake batter which definitely works and is super easy but I have also made it with a bowl and a whisk which also worked beautifully! With this recipe I did end up straining it after mixing so as long as it is smooth, you can mix it any way that you want!

Tips for making an oven baked Dutch Baby

Use an oven safe pan with sides that are at least 2″ high so the pancake can puff without overflowing. I find that this cast iron is best because it retains heat so well.
Time it out so this the dutch baby will be ready exactly when you’re ready to eat. It takes about 20 minutes in the oven making the oven time the perfect time to set the rest of your brunch table.
This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
Make sure the pan is HOT. Put the pan in the oven before even turning it on and then turn it to 425 F. This way once the oven is hot, you’ll know the pan is hot too.

Additional Recipes to try!

Ingredients

Dutch Baby

Butter: There is not fat in the batter but butter is first added to the scalding hot pan and is what helps make the pancake puff.
Eggs: I use standard large eggs from the store.
Milk: I recommend using whole milk for the batter but any cow milk will work. I haven’t tested it with non-dairy milks but if you do, let me know how it goes!!!
All Purpose Flour: Any all purpose flour will work for this pancake, I use King Arthur all-purpose flour! I have not yet tried any other flours with this recipe.
Vanilla Extract: A splash or two of vanilla extract brings out the sweetness and flavor of the pancake.
Lemon: Lemon zest is added into the actual pancake batter and the juice of the lemon is squeezed over top of the freshly baked Dutch Baby
Sugar: A tablespoon of sugar enhance the flavors of the dutch baby and then it should be dusted with powdered sugar post baking.
Fine Sea Salt: A little sprinkle of salt helps to balance out and enhance the flavors.
Blueberries: Fresh blueberries are added in just before baking, I haven’t tested frozen but they should work as well.

How to make oven baked Dutch Baby?

Dutch Baby Batter

Place an 8.5″ cast iron pan on the middle rack in the oven. Preheat the oven to 425 F.
In a medium bowl, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers. Then add in the eggs, vanilla, and salt and whisk until smooth.
Pour in the milk and whisk again.
Lastly whisk in the flour. Continue whisking until completely smooth.
Cover the bowl and let the batter rest at room temperature for 10 minutes. Then pour the batter through a fine mesh sieve and whisk again.
Once the oven has reached 425 F, whisk the batter once more.

Bake

Take the pan out and add in a tablespoon of butter. It should melt immediately. Swirl it around the pan into an even layer.
Quickly but gently pour the batter into the center of the pan, try not to swirl the butter into it. Sprinkle the batter with fresh blueberries – try to keep a 1-2″ border around the edge with no blueberries.
Place the pan quickly back into the oven and bake for 20 minutes.
If you want to serve with whipped cream, I recommend making it now! Whisk the sugar, vanilla, and salt into them mascarpone, then add in the heavy cream. Whip by hand until smooth with softly whipped peaks.
Once baked, it should be puffy and golden brown, remove the pan from the oven and place on a heat safe surface.
Squeeze the juice of half a lemon over the top and then dust it with powdered sugar. Optionally serve with spoonfuls of whipped cream.

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