0 from 171 votes
Blueberry Dutch Baby Pancake
🫐🥞😍 This oven-baked pancake has the chewiness of crepes with the thickness of clafoutis, and making it is as easy as making pancake batter! Because it’s baked, there’s no need to stand around flipping pancakes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 360 kcal
Course:
Breakfast , Bread
Cuisine:
American
Ingredients
- 2 tablespoons unsalted butter melted
- 1 ¼ cups frozen blueberries add them frozen, do not thaw first; fresh may be substituted, possibly reducing baking time by a few minutes
- 2 large eggs
- 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 for dusting or jam for serving optional
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.
Cup of Yum
Notes
- Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days. I prefer the leftover portion cold, like chilled pie, rather than reheating it.
Nutrition Information
Serving
1serving
Calories
360kcal
(18%)
Carbohydrates
63g
(21%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Cholesterol
111mg
(37%)
Sodium
89mg
(4%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360
% 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.