Fluffy Lemon Curd & Blueberry Dutch Baby Pancake Recipe

Lemon curd redefines ordinary Dutch baby pancakes into a celestial breakfast experience that dances between tangy and sweet.

Light and puffy textures emerge from a simple batter whisked to silky perfection.

Culinary magic happens when delicate ingredients combine with precise techniques and bold flavor profiles.

Professional chefs and home cooks alike appreciate this sophisticated yet approachable breakfast creation that elevates morning meals.

Bright citrus notes intertwine with subtle fruit undertones, creating a harmonious balance of taste and visual appeal.

Sophisticated yet uncomplicated, this recipe promises a delightful culinary adventure that awakens your senses and challenges traditional breakfast expectations.

Ingredients for Lemon Curd and Blueberry Dutch Baby Pancake

Main Ingredients:

• Blueberries: Fresh, sweet berries that add bursts of flavor and natural sweetness to the Dutch baby pancake.
• Lemon Curd: Tangy, creamy spread that provides a bright, citrusy complement to the pancake.

• Eggs: Provide structure, richness, and help the pancake rise and become fluffy.
• Flour: The base ingredient that gives the pancake its body and helps it hold its shape.
• Milk: Adds moisture and helps create a smooth, light batter.
• Granulated Sugar: Adds sweetness and helps with caramelization.
• Powdered Sugar: Provides a delicate sweetness and creates a smooth texture.
• Salt: Enhances overall flavor and balances the sweetness.

• Butter: Creates a crisp, golden exterior and prevents the pancake from sticking to the pan.

How to Prepare Lemon Curd and Blueberry Dutch Baby Pancake

Step 1: Prepare Oven and Equipment

Crank up your oven to 425°F and grab a sturdy cast-iron skillet or oven-safe pan.

Step 2: Create Smooth Batter

• Eggs
• Flour
• Powdered sugar
• Salt
• Granulated sugar
• Milk

Step 3: Melt Butter and Prep Skillet

Melt butter in skillet over medium heat, ensuring pan is evenly coated.

Step 4: Pour Batter and Add Blueberries

Gently pour batter into heated skillet and sprinkle fresh blueberries across the surface.

Step 5: Bake Golden Pancake

Slide skillet into preheated oven and bake 15-20 minutes until pancake puffs dramatically and edges turn golden brown.

Step 6: Add Lemon Curd Topping

Remove skillet carefully and spread luscious lemon curd generously across pancake’s surface.

Step 7: Serve and Garnish

Fold pancake into elegant half or quarter sections and dust with extra powdered sugar if desired.

Step 8: Enjoy Warm Delightful Treat

Serve immediately and savor every delectable bite of this impressive breakfast creation.

Tips for Making Lemon Curd and Blueberry Dutch Baby Pancake

• Whisk Vigorously: Blend ingredients thoroughly to create a silky-smooth batter without lumps, ensuring a perfect texture.
• Choose Quality Cast Iron: Use a well-seasoned cast-iron skillet for even heat distribution and a crispy, golden-brown exterior.
• Timing is Key: Watch the Dutch baby closely during baking, as it can quickly go from perfectly puffed to overly browned.
• Fresh Blueberry Boost: Use ripe, plump blueberries for bursts of sweet flavor and vibrant color throughout the pancake.
• Temperature Matters: Ensure all ingredients are at room temperature to help the batter rise evenly and create a light, airy texture.

Reheating and Storage for Dutch Baby Pancake

• Refrigerate leftover Dutch baby pancake in an airtight container for up to 2 days. Wrap the pancake gently in plastic wrap or aluminum foil to prevent moisture loss. Reheat in the oven at 350°F for 5-7 minutes to restore its crispy texture and warm center. Avoid using the microwave, which can make the pancake soggy and tough. Sprinkle fresh powdered sugar on top before serving to refresh its appearance and taste.

Pairings for Lemon Curd and Blueberry Dutch Baby Pancake

• Pair with Sparkling Beverage: Complement the rich, tangy Dutch baby pancake with a crisp prosecco or champagne, which cuts through the sweetness and enhances the bright lemon curd flavors.
• Match with Creamy Accompaniment: Serve alongside a dollop of mascarpone or whipped cream to balance the pancake's airiness and add a luxurious, smooth texture that harmonizes with the blueberries.
• Create Brunch Harmony: Add a side of prosciutto-wrapped asparagus or a light arugula salad with lemon vinaigrette to provide a savory contrast to the sweet pancake, creating a well-rounded breakfast experience.
• Elevate with Fresh Garnish: Top with extra fresh blueberries and a sprinkle of lemon zest to intensify the fruity and citrus notes, bringing additional brightness and complexity to the dish.

Pancake Recipe Variations to Try

• Berry Blast Variation: Replace blueberries with mixed berries like raspberries, blackberries, and strawberries for a vibrant and colorful Dutch baby pancake with a tangy fruit medley.
• Tropical Dream Variation: Swap blueberries with diced mango and passion fruit, and use coconut milk instead of regular milk to create a tropical-inspired breakfast experience with exotic flavors.
• Chocolate Lover's Variation: Add cocoa powder to the batter and sprinkle dark chocolate chips over the pancake before baking, then top with chocolate sauce and a dusting of cocoa powder for an indulgent chocolate version.
• Nutty Crunch Variation: Incorporate chopped almonds or pecans into the batter and sprinkle toasted nuts on top after baking, serving with a drizzle of maple syrup for added texture and richness.

What to Know About Lemon Curd and Blueberry Dutch Baby Pancake

• Burst with Fruity Freshness: Blueberries scattered across the Dutch baby pancake deliver a juicy pop of natural sweetness, creating bright flavor bursts in every single bite.
• Luxurious Texture Transformation: The dramatic puffing process creates a magical texture that rises dramatically in the oven, transforming from flat batter into a puffy, golden-edged masterpiece with crispy edges and soft, custardy center.
• Quick Weekend Breakfast Magic: This stunning pancake comes together in under 30 minutes, making it a perfect weekend breakfast showstopper that looks impressive but requires minimal cooking skills and just a few simple ingredients.
• Tangy Lemon Surprise: The smooth lemon curd adds a zesty, bright layer that cuts through the richness of the pancake, creating a balanced and sophisticated flavor profile that elevates this from an ordinary breakfast to something truly special.

Lemon Curd And Blueberry Dutch Baby Pancake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 33 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Lemon curd and blueberry Dutch baby pancake delivers a delightful symphony of tangy citrus and sweet berries. Puffy, golden edges cradle rich lemon custard and juicy blueberries, inviting you to savor each delectable bite of this elegant breakfast masterpiece.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (470 ml) blueberries
• 3 large eggs
• ½ cup (120 ml) flour

Dairy and Fats:

• 2 tablespoons (30 g) butter
• ½ cup (120 ml) milk

Seasonings and Sweeteners:

• ½ cup (120 ml) lemon curd
• 2 tablespoons (30 g) sugar
• 1 tablespoon (15 g) powdered sugar
• ¼ teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius), ensuring the cooking environment is perfectly heated.
2. Combine eggs, all-purpose flour, powdered sugar, salt, granulated sugar, and whole milk in a large mixing bowl, whisking vigorously until the mixture transforms into a silky, lump-free batter.
3. Place a cast-iron skillet or oven-safe pan on the stovetop, melting butter over medium heat until it becomes golden and fragrant.
4. Gently pour the prepared batter into the heated skillet, creating an even layer across the surface.
5. Distribute fresh blueberries uniformly across the top of the liquid batter, ensuring an even spread of fruit.
6. Carefully transfer the skillet to the preheated oven, allowing the Dutch baby pancake to bake for 15-20 minutes until it dramatically rises and develops a rich, golden-brown perimeter.
7. Using oven mitts, remove the puffy pancake from the oven and delicately spread a layer of tangy lemon curd across its surface.
8. Artfully fold the pancake into half or quarter sections, creating an elegant presentation.
9. Optional: Dust the folded pancake with an additional sprinkle of powdered sugar for extra sweetness and visual appeal.
10. Serve immediately while warm, inviting diners to savor the delightful combination of textures and flavors.

Notes

• Whip eggs and dry ingredients thoroughly to ensure a silky-smooth batter without lumps for the perfect Dutch baby texture.
• Use a cast-iron skillet for optimal heat distribution and crispy, golden-brown edges that create a dramatic rise.
• Scatter fresh blueberries generously across the batter to create bursts of juicy sweetness in every bite.
• Work quickly when transferring the skillet from stovetop to oven to maintain the high temperature crucial for the pancake’s signature puff.
• Spread lemon curd while the pancake is still warm to help it melt slightly and infuse the entire dish with bright, tangy flavor.
• Dust with powdered sugar just before serving to add a delicate, sweet finish that makes the pancake look as stunning as it tastes.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 281 kcal
• Sugar: 25 g
• Sodium: 205 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 140 mg