Blueberry Lemon Dutch Baby Pancake

👩‍🍳 Directions

1️⃣ Make the Batter:

1. In a blender, combine the eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt.
2. Blend on high for 30–60 seconds until the batter is smooth and frothy.
3. Let the batter rest for at least 30 minutes at room temperature. This helps the flour fully hydrate and gives the pancake its signature puff.

2️⃣ Preheat the Skillet:

1. Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe skillet (preferably cast iron) on the middle rack while the oven preheats — about 10–15 minutes.

3️⃣ Add Butter & Blueberries:

1. Carefully remove the hot skillet from the oven. Add the butter and swirl until melted and the pan is well coated.
2. Add the blueberries and gently swirl to coat them in the melted butter. Work quickly so the pan stays hot.

4️⃣ Bake the Dutch Baby:

1. Pour the rested batter into the skillet over the blueberries. Do not stir.
2. Immediately return the skillet to the oven and bake for 18–22 minutes without opening the oven door. The pancake will puff dramatically and turn golden around the edges.

5️⃣ Finish & Serve: