Blueberry Dutch Baby Pancake
User Reviews
4.7
Blueberry Dutch Baby Pancake
Description
The Blueberry Dutch Baby Pancake recipe blends eggs, milk, sugar, vanilla, flour, cinnamon, nutmeg, and optional salt into a smooth batter that is poured over butter and blueberries in a preheated oven-safe skillet. The skillet is preheated with melted butter, and blueberries are scattered in before pouring the batter over them. Baking at a high temperature produces a dramatic puff and browned edges.
This baked pancake has a light, custardy center with a crisp outer rim. The frozen blueberries release juices during baking, infusing the pancake and softening the fruit. The spices add warmth and complement the blueberry sweetness, giving a comforting flavor profile.
Often served dusted with confectioners’ sugar or alongside jam, the pancake can be enjoyed fresh and warm. Leftovers store well airtight in the refrigerator for up to 4 days and are often preferred cold, without reheating, for a texture similar to chilled pie.
Ingredients
- 2 tablespoons butter melted, unsalted
- 1 ¼ cups blueberries add them frozen, do not thaw first; fresh may be substituted, possibly reducing baking time by a few minutes, frozen
- 2 egg large
- ½ cup milk
- 2 to 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ¾ teaspoon cinnamon
- ¾ teaspoon ground nutmeg
- pinch salt optional and to taste
- confectioners’ sugar optional, for dusting or jam for serving
Instructions
- Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
- Place butter in the skillet. Put skillet in the oven to melt the butter; it’s okay to put it in while oven is still in preheating mode.
- After butter has melted, about 3 to 5 minutes, remove skillet from oven.
- Evenly sprinkle blueberries over the butter; set skillet aside.
- In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
- Add the flour, cinnamon, nutmeg, optional salt, and whisk until smooth and free from lumps.
- Slowly and evenly pour batter over the blueberries.
- Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. If using fresh berries, you may need to reduce baking time because they release less water than frozen. Keep a watchful eye on your Dutch baby because it’s baking in quite a hot oven and can burn easily.
- Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners’ sugar.
- Carefully slice (don’t scratch your skillet) and serve; optionally spread jam over it.
Notes
- Use frozen blueberries directly; fresh blueberries may reduce baking time slightly.
- Watch carefully near the end of baking to avoid burning due to the high oven temperature.
- Store leftovers in an airtight container up to 4 days; they can be eaten cold for a pie-like texture.
- Reheating is optional but not necessary, as many enjoy this pancake chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 360kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 111mg | 37% |
| Sodium | 89mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
