Breakfast | Dessert

Lemon Dutch Baby + Blueberry Maple Compote

Indulge in the delightful flavors of our Lemon Dutch Baby with Blueberry Maple Compote, a perfect marriage of tangy citrus and sweet, juicy berries. This oven-baked pancake rises to golden perfection, infused with bright lemon zest for a burst of freshness in every bite. Topped generously with a luscious compote made from plump blueberries and pure maple syrup, each spoonful is a symphony of flavors that harmonize beautifully. Whether enjoyed for breakfast, brunch, or dessert, our Lemon Dutch Baby with Blueberry Maple Compote promises a delightful culinary experience that captivates the senses and warms the soul. Savor the magic of homemade goodness and treat yourself to a slice of comfort with this irresistible dish, perfect for sharing with loved ones or savoring all to yourself.
July 03, 2024



  • 4 large Eggs
  • 2/3 cup Milk
  • 1/2 cup Flour
  • 3 tablespoons Sugar
  • large pinch Salt
  • 1 teaspoon Vanilla
  • zest of 1 Lemon
  • 3 drops Lemon Oil (optional - 1/2 teaspoon Lemon Extract could also be used)
  • 4 tablespoon Butter (preferably grass-fed)
  • 1 cup Blueberries
  • 1/4 cup Maple Syrup
  • Juice of 1/2 Lemon
  • Sweetened whipped cream, to garnish


  1. Preheat the oven to 425 degrees. Place the butter in a 10" frying pan and place in the oven so that the butter can melt.
  2. Place the eggs, milk, sugar, salt, vanilla, lemon zest, and lemon oil in a blender. Blend until smooth.
  3. Remove the pan of melted butter from the oven. Pour the batter into the pan and place back in the hot oven.
  4. Cook pancake for 15-20 minutes, or until puffed and golden brown.
  5. While the Dutch baby is cooking, make the compote. Place the blueberries, maple syrup and lemon juice in a small saucepan. Bring to a boil and let cook for 30 seconds.
  6. Remove pan from heat and scoop the blueberries into a bowl, leaving the juice-infused syrup in the pan.
  7. Place the pan back on the heat and bring to  a boil again. Cook for another 3-4 minutes, or until liquid is thickened.
  8. Pour the thick syrup over the bowl of blueberries and mix together (doing this allows the berries to mostly keep their shape while resulting in a thicker syrup).
  9. Serve the Dutch baby in slices with a spoonful of cream, blueberry compote, and an extra drizzle of maple syrup.

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