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5 from 5 votes

Dutch Baby Pancakes with Lemon Curd and Blueberries

These mini Dutch Baby pancakes are puffy and beautifully golden brown. They're just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 319kcal
Author: Adapted from the New York Times

Ingredients

  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons finely grated lemon zest 1 small lemon
  • Pinch kosher salt
  • 4 tablespoons unsalted butter
  • Confectioners sugar optional

For filling:

Instructions

  • Preheat oven to 425º F (220ºC)
  • Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
  • Place butter in heavy skillets (or a single skillet) and place in the oven until butter has melted (just a few minutes, don’t wander off). Pour half the batter into each pan, return them to oven and bake for 20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  • Remove pancakes from oven, serve individually if using mini skillets, or cut larger Dutch Baby into wedges and top with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.

Nutrition

Calories: 319kcal | Carbohydrates: 34g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 105mg | Potassium: 153mg | Fiber: 2g | Sugar: 19g | Vitamin A: 609IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg
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