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Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
Easter is this weekend and I was looking for some ideas for a nice breakfast or brunch and when I came across a recipe for dutch babies with lemon curd and blueberries on Nerds with Knives I had found what I was looking for! Dutch babies are a kind puffy pancake, rather like a popover or a yorkshire pudding, where the batter is baked in a pan until it gets all nice and golden brown and puffy! When removed from the oven the the puffy centre sinks in and you can fill it with tasty things! I usually like to make these as savoury treats with my spring favourite being asparagus and double smoked bacon popover but it’s also really nice when on the sweet side. These dutch babies are filled with a cool, creamy and intensely flavoured homemade lemon curd along with fresh blueberries making them perfect for both Spring and Easter!
Dutch Babies with Lemon Curd and Blueberries
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
ingredients
- 2 tablespoons butter
- 3 large eggs, room temperature
- 1/2 cup milk, warm
- 1/2 cup flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 2 cups blueberries
- 1 tablespoon powdered/confectioners sugar
directions
- Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
- Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.
Option: Add 1 teaspoon vanilla extract to the batter!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!
Nutrition Facts: Calories 330, Fat 15g (Saturated 8g, Trans 0.3g), Cholesterol 188mg, Sodium 221mg, Carbs 40g (Fiber 2g, Sugars 24g), Protein 8g
Nutrition by: 
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Reader Interactions
Comments
Heather Christo says These look absolutely wonderful Kevin!! They would be the ultimate Easter breakfast!
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- Maria Lichty says
These are screaming my name!
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- Anonymous says
The recipe looks really great. It says it serves 4. Does that mean you use 1/4 of the batter to make 4 Dutch Babies, or do you make 1 Dutch Baby and it feeds 4 people? The recipe is not clear on that point. I am dying to make this dish as it looks absolutely delicisou.
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- jimbo says
I would recommend using bread flour for this. The higher protein content seems to ensure that it really puffs up. My experience is that regular flour sometimes makes a thick pancake, but since I switched to bread flour, it comes out right every time
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- We Are Not Martha says
I love dutch babies, but these are seriously the most beautiful ones I've ever seen!!
Sues
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- kevin says
Anonymous: You can make one large one and divide it into 4 servings or make small smaller, individual servings. Enjoy!
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- kevin says
jimbo: I will try bread flour next time to compare!
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- ElisabethK says
Hi Kevin, these look absolutely delicious. I was wondering if you had any advice on making these at higher altitudes? We live in Colorado Springs and I've been having a lot of bad luck trying to bake since moving here. 🙁
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- Phyllis says
Here in Colorado Springs I always add 1 extra tablespoon of flour for each cup of flour and reduce baking soda and baking powder by at least 1/8 teaspoon!
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- A SPICY PERSPECTIVE says
Now this is perfect for Spring time parties! So pretty too!
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- Tiffany Bedford says
Made these toniggt. So good. I only had frozen berries. I think fresh would be better. Thanks for sharing.
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- V says
Absolutely beautiful and mouthwatering!
For those who are allergic to gluten, what would you recommend swapping the flour with to get the same fluffiness of the Dutch babies?Reply
- kevin says See AlsoSpanish Patatas Bravas
I have not experimented with different forms of gluten-free flour so I am not sure. If you try some and find one that works well, I would love to know about it!
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- Christoph says
Kevin I have enjoyed your recipes and photo very much but anymore I am sorry to say you have so many pop up ads on your blog I just can’t even look at your content.
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- Joycelyn says
Good to know I’m not the only one who sees all the pop up ads. Very distracting I must say.
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- kevin says
There should not be any popup ads! If you are seeing them, please send me a screenshot of them and I will forward them to my ad provider to block them. Thanks!
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- Deborah says
What size individual pans do you use?
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- kevin says
The pans in the photos are about 4 inches in diameter.
- Beth Helmly says
Same here!
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- Kimberly Baca says
I made these today and they were incredible. Super easy and a hit with my family
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- Queen says
Can this be made on a griddle? I do not have an oven safe frying pan and probably could not lift one with my dissability. Is there another method?
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- kevin says
In order to get the ‘puffing’ you are going to need to place this in the oven or in an outdoor grill/bbq that you can close and control the temperature in, rather than just having the heat on the bottom, like from a griddle. You can use any kind of metal oven safe pan including a roasting pan or even a cake pan or loaf pan.
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- Victorria says
Could you pour the batter in large muffin pan ?
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- kevin says
Yes you can! Enjoy!
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- Shirley Krug says
I made this today and it is now one of my favorite recipes of all time. My father and brother also greatly enjoyed. The tart curd with blueberries is great.
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- Paige McGlathery says
To cut calories, and still have a delicious treat, serve it with lemon wedges and fresh blueberries. Adjust the amount of powdered sugar a bit to keep it sweet to your taste.
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- Yana says
Please cut back on the amount of ads if you want people to come back to your site. Love the content but the ads really discourage/
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- Paula Reed says
I made these this morning. They are delicious and so light. I added strawberries as well. I will be making these weekly.
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