Dutch baby pancake with blueberries & lemon

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Dutch baby pancake with blueberries & lemon

This Dutch baby pancake with blueberries and lemon is a delicious breakfast or brunch treat to serve a few people. Topped with lemon curd swirled through Greek-style yoghurt and fresh blueberries, everyone will love this.

A Dutch baby pancake is akin to a Yorkshire pudding and is one of the most delicious things you can serve for breakfast. It puffs up dramatically in the oven like a soufflé so it needs to be served immediately for maximum impact. The sides of this pancake stayed tall for ages, but it’s good to eat it while still warm.

I folded a few generous spoonfuls of lemon curd through Greek yoghurt to add a decadent but oh-so-delicious lemony touch. A cup of fresh seasonal blueberries scattered over the craggy surface gives this pancake all the attitude it needs, and I finished things off with a dusting of icing sugar and a generous drizzle of maple syrup.

Dutch baby pancake with blueberries & lemon

I adore blueberries baked and cooked into things such as muffins, pancakes,waffles, tarts and cake, but with a Dutch pancake you want to really maximise the puffing up of the batter so I suggest adding them to the top rather. If you really love having them baked into it, then be sure to add them to the pan before you add the batter.

Dutch baby pancake with blueberries & lemon

I’ve added a hint of lemon to this recipe because lemon and blueberries are perfect flavour partners but I think orange would be equally as delicious.

Now that I’ve discovered the joys of lemon curd stirred through yoghurt there is no going back here my friends. This is a brunch game-changer. I can’t wait to try it with my granadilla (passionfruit) curd which is one of my all-time most popular recipes on the blog.

I love how easy this recipe is. Literally, bang everything into a blender and whizz until smooth. Most recipes call for you to heat up the skillet in the oven simultaneously as it preheats, but I find it as effective to do it on my gas hob. I get the pan extremely hot, turn it off and immediately add the butter which turns brown almost immediately. You then get the joys of brown butter and all its delicious glory with this pancake, adding so much flavour.

Dutch baby pancake with blueberries & lemon

Dutch baby pancake with blueberries & lemon

Dutch baby pancake with blueberries & lemon

Dutch baby pancake with blueberries & lemon

Dutch baby pancake with blueberries & lemon

Dutch baby pancake with blueberries & lemon

Blueberries are in season at the moment and available in all major food retailers. This recipe for a brown butter Dutch baby pancake would be the perfect thing to make your loved one on Valentine’s day #justsaying. I add lashings of maple syrup too. Lashings.

Dutch baby pancake with blueberries & lemon

A few other sweet breakfast recipes you might like:

French toast waffles with cinnamon

Dutch baby pancake with caramelised apples

Banana and caramel stuffed French toast sandwich

Or my easy and healthy high-protein cottage cheese waffles

Recipe – serves 4

Dutch Baby pancake with blueberries & lemon

brown the butter before making this Dutch Baby pancake with blueberries & lemon to give it an extra nutty flavour. 
Print Recipe
Dutch baby pancake with blueberries & lemon
Prep Time:5 minutes
Cook Time:15 minutes

Ingredients

Pancake batter

  • ¾ cup / 180ml milk
  • ¾ cup / 125gm flour all-purpose
  • 2 Tbsp sugar
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • Finely grated zest of half a lemon
  • Pinch salt

For the pan

  • 4 Tbs butter – about 65g I used salted

To top the Dutch baby pancake

  • 1 cup fresh blueberries
  • ¾ cup Double cream Greek-style yoghurt
  • 2 – 3 Tbsp Lemon curd
  • Maple syrup to serve
  • Icing sugar for dusting

Instructions

  • Preheat the oven to 230 C / 450 F and position the rack in the middle.
  • In the jug of a blender add the milk, flour, sugar, eggs, vanilla extract, zest and salt. Blend for about 30 seconds until smooth.
  • Place a 30cm / 12 inch cast iron ovenproof skillet on the flame of a gas burner and preheat until very hot. If you don’t have a gas hob, put your skillet in the oven to preheat as the oven preheats.
  • When the pan is almost smoking hot, turn off the heat and add the butter. It will bubble and go brown almost immediately. Pour in the pancake batter straight away and place it in the oven.
  • Cook for 15 – 18 minutes until puffed up and golden brown.
  • Remove from the oven and top with the Yoghurt lemon curd mixture, fresh blueberries, icing sugar and maple syrup and you are in breakfast heaven.
Author: Sam Linsell

*Thanks to ZZ2 Farming who are the producers of an array of amazing fresh produce in South Africa for sponsoring this post

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8 Comments

  1. Ah Sam – the lemon curd and Greek yoghurt idea is genius! This looks utterly heavenly

  2. This is beautiful! I’ve only made them topped with some Nutella and whipped cream. I really love the lemon blueberrry idea. Gorgeous.

  3. what a unique pancake recipe. i love this amazing idea of pancake recipe!! Thanks for sharing mouth-watering recipe 🙂

  4. Thanks Sarika, you should make it 🙂

  5. Thanks Georgia, I wish I could be eating that lemon curd yoghurt all the time (and the pancake for that matter)

  6. Oh my, just found this and I am impressed ?, this looks sooooo delicious! Greetings from Finland ?!

  7. Oh my, just found this and I am impressed ?, this looks sooooo delicious! Greetings from Finland ?!

  8. HI Marja and greeting back 🙂

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