Dutch pancakes filled with lemon and blueberries

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  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • A pinch of salt
  • 4 tbsp unsalted butter
  • Powdered sugar for decoration


  • 1/2 can condensed milk
  • Juice of 6 big lemons
  • 1/3 cup blueberries


Preheat the oven to 430°F.

Put eggs, flour, milk, sugar, vanilla, salt, and lemon zest in a blender and blend until everything is mixed and soft.

Put the butter in a pan or iron plate in the oven to melt it. Then add the mixture to the pan or plate and put in the oven again. Bake for about 20 minutes until the pancakes are golden and spongy. Then lower the temperature to 300°F and cook for 5 more minutes. Remove the pancakes from the oven.

For the lemon filling, mix half a can of condensed milk with the lemon juice until smooth and thick. Add to the fresh-out-of-the-oven pancakes and decorate with blueberries and powdered sugar.