Deep Dish Blueberry Pancake

Posted by Erin DuBois on

Pancakes are a staple camp breakfast in our family, and our love of pancakes has led us to experiment with many different recipes. We’ve made banana pancakes, pumpkin pancakes, chocolate-filled pancakes, and even crepes on our camp grills. We’re such pancake lovers that we decided we needed to make the perfect birthday pancake, and this recipe stemmed from there!

Deep dish pancakes, also known as Dutch Baby pancakes, are a versatile dish that can be enjoyed as a breakfast, brunch, dessert, or even a birthday cake. They’re made with a batter that contains a higher ratio of eggs, flour, and milk compared to traditional pancakes. This results in a thicker batter that rises significantly during baking, creating a puffy and airy texture. Unlike their relatively flat counterpart, deep dish pancakes are thick like a cake and hold up well to a variety of toppings and fillings.

We’ve found that baking deep dish pancakes in a Dutch oven is a great way to achieve a perfectly cooked and evenly baked pancake with a crispy exterior and a soft and fluffy interior. Here are a few reasons why:

  1. Even heat distribution is made possible by the thick walls of the Dutch oven, which guarantees that the pancake will cook without any hot spots. This is crucial for deep dish pancakes because they are thick and take longer to cook.
  2. Holds heat: A Dutch oven holds heat very well, so the pancake will continue to be warm after you take it off the grill. This is especially helpful if you are serving pancakes to a crowd and need to keep them warm while preparing other dishes.
  3. Versatility: A Dutch oven is a multipurpose cooking vessel that can be used for both indoor in an oven and outdoor cooking on a grill.

This deep dish pancake recipe combines lemon and blueberries, adding a bright and refreshing burst of flavor to the rich and indulgent pancake base. Here’s how each ingredient contributes to the overall flavor profile:

  1. Lemon zest: The zest of a lemon is the outer layer of the peel, which contains flavorful oils that add a bright, citrusy aroma and taste to the pancake. The zest is grated finely and mixed into the pancake batter, where it infuses the entire pancake with a tangy lemon flavor.
  2. Lemon juice: Lemon juice is mixed with the blueberries in this recipe, with powdered sugar sprinkled on top. This creates a sweet but refreshing flavor that lightens the dish and makes it perfect for a warm summer day.
  3. Blueberries: Blueberries are a classic pancake topping, and they pair particularly well with the lemon in this recipe. Their sweet and slightly tart flavor complements the tangy lemon and sweet powdered sugar.

The lemon and blueberry in this deep dish pancake work together to create a balanced and refreshing flavor that is perfect for a summertime brunch or dessert. The lemon adds a brightness and zing to the rich rich and fluffy pancake base, while the sweet and juicy blueberries provide a burst of flavor and texture. Overall, this is a versatile, delightful dish that has become our favorite birthday breakfast cake whether we’re at home or at the campsite.


Deep Dish Blueberry Pancake

A refreshing dish for a satisfying and filling breakfast, brunch, or dessert!


*This recipe for a 8” diameter / 2 quart Dutch oven.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes


Servings: 4

Course: Breakfast, Brunch or Dessert

Grill type: Otzi Ember Dual-Person Grill in Stainless Steel


Ingredients (4 servings, using a 8” diameter / 2 quart Dutch oven):

3/4 cups flour

4 eggs

3/4 cups milk 

Zest from one lemon

Pinch of salt

2 Tbsp butter 

2 cups blueberries

2 Tbsp powdered sugar 

1 Tbsp lemon juice 



  1. Place Dutch oven on grill with the lid on to begin heating up.
  2. Mix blueberries and lemon juice together and set aside.
  3. In a medium bowl, mix eggs, milk, vanilla, and lemon zest together. 
  4. Add flour and salt and whisk together until blended.
  5. Add butter to Dutch oven and allow to melt. Once melted, pour batter into Dutch oven and replace lid.
  6. Cook for 25 minutes, rotating 1/4 turn every 5 minutes so the batter cooks evenly.
  7. Remove from heat and cover with blueberries. 
  8. Replace lid and allow blueberries to warm for 3-5 minutes. 
  9. Remove lid and sprinkle powdered sugar on top. Cut into 4 slices and enjoy! 

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

← Older Post Newer Post →

Leave a comment