Description
A light and fluffy oven-baked pancake filled with blueberries and lemon.
Ingredients
Scale
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- ½ cup milk
- 2 large eggs
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup fresh blueberries
- 1 tablespoon lemon zest
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C).
- Place butter in a 10-inch cast iron skillet and put the skillet in the oven to melt the butter.
- In a medium bowl, whisk together flour, milk, eggs, sugar, vanilla extract, and salt until smooth.
- Carefully remove the hot skillet from the oven. Pour the batter into the hot skillet.
- Sprinkle blueberries and lemon zest over the batter.
- Return the skillet to the oven and bake for 15-20 minutes, or until the pancake is puffed and golden brown around the edges.
- Remove from oven and dust with powdered sugar before serving.
Notes
- Serve immediately as the pancake will deflate quickly.
- You can substitute other berries for blueberries.
- Adjust baking time based on your oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: blueberry, lemon, dutch baby, pancake, breakfast, baked pancake