Lemon Dutch Baby

Ingredients

• 4 Eggs (large), room temperature
• ¾ cup 1% milk, warmed
• ¾ cup All-purpose flour
• 1 tbsp Granulated sugar
• 1 tsp Vanilla extract
• ¼ tsp Kosher salt
• 1 tsp zest Lemon
• 3 tbsp Unsalted butter
• 2 tbsp juice Lemon
• 2 tbsp Powdered sugar
• 1 cup Blueberries
• ½ cup Plain 2% Greek yogurt (optional)

Method

1. Put the skillet in the oven and heat both to 425°F. The pan has to be genuinely hot before the batter touches it — that initial blast of steam is the entire lift mechanism.
2. Blend the eggs, warm milk, flour, sugar, vanilla, salt and lemon zest for 30 seconds until completely smooth and a little frothy. Cold eggs and cold milk give you a flat one; room temperature matters here more than it usually does.
3. Let the batter rest 10 minutes while the oven comes up.
4. Pull the hot pan out, drop in the butter and swirl until it is foaming and coats the sides, then pour the batter straight into the middle. Return it to the oven immediately.
5. Bake 18-22 minutes. Do not open the oven before 18 — it will deflate and it will not come back. It is ready when the sides have climbed the pan and gone deep brown and the centre is set.
6. It will sink within a minute of coming out. That is what it does, and it is meant to. Hit it with lemon juice and powdered sugar and scatter the blueberries over the crater. Serve straight from the pan with yogurt.

Notes

✨ The restaurant touch

Dust the powdered sugar through a small sieve from a foot above the pan. Fine and even, not clumped, and it lands like snow.

🧒 For the kids

Watching it rise through the oven door is most of the appeal for a kid — turn the light on and let them. Serve with maple instead of lemon if they prefer.

🌿 From the garden

Blueberries need acidic soil, which Northeast Ohio does not naturally have — but they do well in a large container with peat-based mix, and two bushes will feed a family's breakfasts through July.

🥡 Leftovers

Eat it within ten minutes. A Dutch baby is a moment rather than a dish, and reheating it produces a rubbery pancake.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.