Description
Thin, silky batter of room temperature eggs, milk, flour, vanilla, and salt blended smooth, poured into sizzling clarified butter in a hot cast iron skillet with fresh blueberries that burst during baking. Finished with melted butter, Meyer lemon juice, powdered sugar, and optional maple syrup for bright, sweet contrast.
Ingredients
½ cup packed all-purpose flour
¼ teaspoon fine salt
¼ teaspoon pure vanilla extract
3 large eggs, at room temperature
⅔ cup milk, at room temperature
3 tablespoons clarified butter, melted
⅓ cup fresh blueberries, or more to taste
1 tablespoon unsalted butter, melted
½ Meyer lemon, juiced
2 tablespoons powdered sugar, or to taste
2 tablespoons maple syrup, or to taste (Optional)
Instructions
Preheat oven to 425°F (220°C).
Blend flour, salt, vanilla, eggs, and milk on high 1 minute until completely smooth and thin.
Heat 9-10 inch cast iron skillet over high; add clarified butter, brush sides, heat until smoking.
Pour batter into center; immediately sprinkle blueberries over top. Bake 20-25 minutes until puffed and browned.
Brush hot Dutch baby with melted butter; squeeze lemon juice as it deflates. Dust generously with powdered sugar.
Cut into wedges; drizzle with maple syrup to serve.
Notes
Use clarified butter for crispy edges.
Room temperature ingredients blend better.
Fresh blueberries burst in oven for juiciness.
Meyer lemon adds bright, floral citrus flavor.
Optional maple syrup adds complementary sweetness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 14
- Carbohydrates: 28
- Fiber: 2
- Protein: 7
Keywords: blueberry dutch baby, oven pancake, gluten light breakfast, cast iron pancake, lemon powdered sugar topping