blueberry dutch baby pancake recipe

Written ByJenny Smyth Posted on
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The Best blueberry dutch baby pancake recipe

I am absolutely obsessed with this blueberry Dutch baby pancake recipe. It’s a classic dish that has been around for centuries, originating from the Alsace region of France. The name ‘Dutch baby’ is actually a bit of a misnomer, as the dish is not typically associated with the Netherlands.

Instead, it’s believed to have been brought to America by French bakers who settled in the Midwest. The pancake itself is a masterpiece of texture and flavor – it’s crispy on the outside, fluffy on the inside, and loaded with sweet and tangy blueberries. My family and I love making this recipe for breakfast or brunch, and it’s always a hit.

The best part is that it’s incredibly easy to make – just whisk together some eggs, flour, and milk, add in some sugar and vanilla extract, and let the mixture rest overnight before baking. In the morning, you’ll be rewarded with a golden-brown pancake that’s perfect for serving with butter, maple syrup, or fresh fruit. We’ve even made this recipe for special occasions like holidays and family gatherings – it’s always a crowd-pleaser.

Plus, it’s a great way to get in some extra fruit and whole grains without even realizing it. One of the things I love about this recipe is how versatile it is – you can serve it as a sweet treat or as a savory option by adding in some cheese or herbs. My kids adore helping me mix up the batter and watching the pancake transform from a flat sheet to a puffed-up masterpiece in the oven.

As an added bonus, this recipe is perfect for meal prep – you can make the batter ahead of time and refrigerate it until you’re ready to bake. This blueberry Dutch baby pancake recipe is truly a staple in our household – we make it at least once a week and never get tired of it.

Blueberry Dutch Baby Pancake

4.7 from 942 votes

A delightful and fluffy pancake baked with blueberries, this Dutch Baby Pancake is perfect for a hearty breakfast or brunch. It’s easy to make and sure to impress your family and friends.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup milk
2 large eggs
2 tbsp butter, melted
1 tsp vanilla extract

For the Blueberry Filling

1 cup fresh blueberries
2 tbsp sugar
1 tsp lemon juice

For the Topping

2 tbsp powdered sugar
1/2 tsp lemon zest

👨‍🍳Directions

1Preheat your oven and a 10-inch cast-iron skillet to 425°F.
2This will take about 10 minutes.
3While the oven is heating, combine flour, salt, and baking powder in a medium mixing bowl.
4In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
5Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
6The batter should be smooth and lump-free.
7In a small bowl, toss blueberries with sugar and lemon juice.
Set aside.
8Carefully remove the hot skillet from the oven.
9Swirl the melted butter in the skillet to coat the bottom and sides.
10Pour the batter into the skillet and arrange the blueberries evenly over the batter.
11Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
12The center should be set and slightly jiggly.
13Remove the skillet from the oven and let it cool for 5 minutes.
14Dust the pancake with powdered sugar and lemon zest before serving.
15Cut into wedges and serve warm.

🔧Equipment

Mixing bowl
Whisk
Cast iron skillet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 155mg🧂Sodium: 350mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 8g

📝Notes

Tips: For a fruity twist, you can substitute the blueberries with other fresh fruits like raspberries or sliced peaches. Serve with a dollop of whipped cream or a drizzle of maple syrup for added indulgence.

This blueberry Dutch baby pancake recipe is truly one of my favorites – it’s easy to make, delicious to eat, and packed with nutritious ingredients like eggs, milk, and fresh blueberries. We love serving this dish at home because it’s so versatile – you can top it with butter and maple syrup for a sweet treat or add some cheese or herbs for a savory option.

Plus, it’s an amazing way to get in some extra fruit and whole grains without even realizing it! One thing I love about this recipe is how well it reheats – just wrap your leftover pancake in foil and warm it up in the oven for about 10 minutes until golden brown again.

❓ Frequently Asked Questions About Blueberry Dutch Baby Pancake

Q: What type of flour should I use for this recipe?

For this blueberry Dutch baby pancake recipe, I recommend using all-purpose flour. You can also experiment with using whole wheat flour or a combination of all-purpose and whole wheat flours for added nutrition.

Q: Can I use fresh blueberries instead of frozen?

Yes, you can use fresh blueberries instead of frozen ones! Just be sure to adjust the amount of sugar in the recipe accordingly, as fresh berries are naturally sweeter than frozen ones.

Q: How do I store leftover pancakes?

You can store leftover pancakes in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. When reheating, simply wrap the pancake in foil and warm it up in the oven at 350°F (175°C) for about 10 minutes.

Q: Can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and be sure to check the ingredients of your sugar substitute to ensure that it’s gluten-free as well.

Q: How do I prevent my pancakes from becoming too dense?

To prevent your pancakes from becoming too dense, make sure to not overmix the batter and don’t overbake them – remove them from the oven when they’re still slightly golden brown in color.

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