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Individual Dutch Baby Pancakes with lemon curd and blueberries

These Dutch Baby Pancakes are as cute as they are delicious!

Prep time

5 mins

Cook time

25 mins


Serves: 4 - Lodge 5 inch cast iron pans


  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons finely grated lemon zest
  • Pinch of kosher salt
  • 2 tablespoons unsalted butter (split between 4 pans)
  • Confectioners sugar for dusting
  • maple syrup (optional)

Filling: (split between 4 pans)

  • ¼ cup homemade lemon curd (or store-bought)
  • ½ pint blueberries


  1. Preheat oven to 425º F.
  2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
  3. Place butter in each skillet and place in the oven until butter has melted (just a few minutes). Pour 1/4 of the batter into each pan, return them to oven and bake for 15-20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. Remove pancakes from oven, serve with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.
Recipe adapted from Nerds with Knives 

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