Pumpkin Blueberry Dutch Baby Pancake
User Reviews
4.8
33 reviews
Excellent
Pumpkin Blueberry Dutch Baby Pancake
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Pumpkin Blueberry Dutch Baby Pancake - One big oven-baked pancake so there's nothing to stand around waiting to flip!! The batter is made in the blender making this the EASIEST pancake ever! Gluten-free and dairy-free options provided!!
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Ingredients
- 3 tablespoons unsalted butter melted
- 3 large eggs
- 1 cup all-purpose flour gluten-free flour intended for baking such as a cup-for-cup style flour may be substituted
- 1 cup milk regular milk, almond milk, soy milk, etc.
- ½ cup pumpkin puree* See Notes
- 3 tablespoons granulated sugar
- 1 tablespoon light brown sugar packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt or to taste
- 1 ½ cups fresh blueberries plus a few more for garnishing (frozen may be substituted, do not thaw first; possibly need to increase the baking time by a few minutes)
- confectioners’ sugar maple syrup, honey, ice cream, etc.; optional for serving
Instructions
- Preheat oven to 425F and place an approximately 9 or 10-inch large oven-safe skillet (cast iron is great if you have it) on a baking sheet (this is insurance against an accidental overflow) and place it in the oven.
- To the canister of a blender, add the eggs, flour, milk, pumpkin puree, sugars, vanilla, cinnamon, salt, and blend on high speed to combine; set aside.
- When the oven has been preheated and the skillet is hot, remove it from the oven (use caution because the handle will be hot), add the butter, and allow it to melt. Swirl the pan to encourage the butter to melt. If needed in order to melt the butter, return the skillet momentarily to the oven. Make sure the butter has coated the entire surface of your skillet to help prevent the Dutch Baby from sticking later.
- Evenly pour the blender batter over the top of the melted butter.
- Evenly sprinkle 1 1/2 cups blueberries over the top of the batter and bake for about 40 minutes, or until puffed, golden, and set; start checking at 30 minutes. Baking times will vary on the size of your skillet and the exact ingredients used, oven, climate, etc. so keep an eye on your Dutch Baby and not the clock.
- Garnish with extra blueberries and optionally serve with a dusting of confectioners' sugar, maple syrup, honey, jam, ice cream, whipped cream, whipped topping, etc. Dutch Baby is best warm and fresh.
Notes
- *The pumpkin can be omitted. Replace it with an additional large egg. Baking time may be reduced if not using pumpkin since pumpkin is such a wet and dense ingredient.
Nutrition Information
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Serving
1
Calories
293kcal
(15%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
91mg
(30%)
Sodium
191mg
(8%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 293kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 91mg | 30% |
| Sodium | 191mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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