I like when fancy seeming breakfasts come together quickly. It’s the perfect way to show company you care, without have to slave allll morning.

Blueberry Lemon Dutch Baby

Plus, a breakfast that comes together swiftly means that we can get to eating and then head out the door.

Blueberry Lemon Dutch Baby

You know? To do more eating.

Blueberry Lemon Dutch Baby

This Dutch baby recipe is a lot like my recipe for German pancakes. Both require you to bake the pancakes, but otherwise there really isn’t much of a difference. I made my first baked pancake recipe in a baking pan with a German girl when I lived in Switzerland (thus calling the recipe a ‘German pancake’) and made this recipe, and several others, in a cast iron skillet.

So I guess what I’m saying is that I like to call skillet-baked pancakes Dutch Baby’s and baking pan-baked pancakes German pancakes. You can call this whatever you feel like!

Blueberry Lemon Dutch Baby

And now that the naming has definitely not been explained, let’s talk about the flavour of this beauty. It’s almost summer, we’re craving blueberries.

Lemon + blueberries, to be precise. The lemon in this pancake is subtle, but really tastes delicious with a fresh blueberry sauce and maple syrup.

Blueberry Lemon Dutch Baby

I hope you like this as much as we did!

Blueberry Lemon Dutch Baby


Blueberry Lemon Dutch Baby

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 3 large eggs
  • 1/4 cup unsweetened apple sauce
  • 2/3 cup all-purpose flour
  • 2/3 cup milk
  • zest from 1/2 lemon
  • 1/2 tsp pure vanilla extract
  • 2 tbsp unsalted butter
  • Blueberry Sauce:
  • 1 cup fresh blueberries
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 3 tbsp granulated sugar


  1. Preheat oven to 450 degrees F and place a 10-12 inch cast iron skillet in the oven.
  2. In a large bowl, whisk together the eggs, apple sauce, flour, milk, lemon zest, and vanilla extract. Using an immersion blender, or a regular blender, blend everything together until smooth and just combined, but not foamy.
  3. Place the butter into the preheated cast iron skillet and swirl to melt. Once the butter is melted pour in the batter all at once and place skillet in the hot oven. Bake for about 20 minutes, until the Dutch baby is puffed and golden.
  4. While the Dutch baby is baking, make the blueberry topping. In a small saucepan, combine all of the ingredients and heat over medium until the berries release their juices, begin to bubble, and become tender.
  5. Serve hot Dutch baby with the blueberry sauce and some maple syrup if you'd like.


Recipe adapted from Hungry Girl Por Vida


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25 Responses to Blueberry Lemon Dutch Baby

  1. I’d never heard of a dutch baby before! This looks delicious!

  2. I’m sure I will love this! Delicious!

  3. this looks amazing! I close fast and fancy meals, shhhh no one has to know it was that easy 🙂 love he cats iron pan and the blueberry lemon combo, too!

  4. Yum! I love Dutch Babies for the same reasons you mentioned. Quick and delicious. I’m over-due for one, so I’ll be trying this. Love the blueberry/lemon combo 🙂

  5. Leslie says:

    YUMMMM! I have this bookmarked to try – soon!

  6. Um, YES! This is what I want to eat for breakfast everyday for at least a month. Yum!

  7. Amanda says:

    Oh my word! This looks amazing!!!

  8. Laura says:

    Sounds very good and looks amazing !!!

  9. I first tried a Dutch baby in the Netherlands and fell in love! I love your lemon blueberry variation – sounds so refreshing for breakfast!

  10. Wow, this looks PERFECT. I love the combination of fruits and flavors that you used as well!

  11. I love Dutch babies! Yours is gorgeous!

  12. This looks so good Ive never made a dutch baby before but I love pancakes, lemons and blueberries and baked pancakes sound good to me so will definitely be trying this one.

  13. I never had, or even heard of, dutch babies before, but it sure looks incredible and SO delicious!! 🙂

  14. Karishma says:

    I think I tried to make a dutch baby at one point — turns out it was some other type of pancake, haha. Definitely going to have to make this! It does look so fancy!!

  15. This looks divine! 😀 Would it be possible to fry it over low heat covered with a lid? That is usually how I make pancakes to save time, as they seem to cook through faster 🙂 I don’t have an iron skillet… Dang. This looks so good though, and perfect to share 😀 Blueberries are so amazing ^ ^

  16. nic says:

    I totally agree, fancy doesn’t have to mean it takes hours to prepare. These are the epitome of class and ease!

  17. Ashley says:

    So completely crazy but I’ve never made a dutch baby before! Eeek – that needs to be fixed! This looks wonderful!

  18. Joanne says:

    I hate the process of actually making pancakes (all the standing by the stove and flipping!!), so I think Dutch pancakes are the way to go. Love this lemon blueberry combo! So delicious.

  19. There’s a restaurant in SF that makes an AMAZING Dutch baby, and they always look so fluffy and delicious!

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