Description
There’s nothing better than a Blueberry Dutch Baby—a light, puffy, oven-baked pancake bursting with juicy blueberries and crispy golden edges. This easy, one-pan breakfast is perfect for weekend brunch or a special morning treat!
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Ingredients
Scale
- 3 large eggs
- ¾ cup whole milk
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional, for warmth)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- ¾ cup fresh or frozen blueberries
For Topping:
- Powdered sugar
- Maple syrup or honey
- Extra blueberries
- Whipped cream or Greek yogurt
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Place a cast-iron skillet in the oven while it heats.
Step 2: Blend the Batter
- In a blender (or mixing bowl), combine eggs, milk, flour, sugar, vanilla, cinnamon, and salt.
- Blend until smooth, about 15-20 seconds. Let rest for 5 minutes.
Step 3: Prepare the Skillet
- Carefully remove the hot skillet from the oven.
- Add butter and swirl to coat the pan.
- Immediately pour in the batter, then sprinkle blueberries evenly over the top.
Step 4: Bake Until Puffy
- Bake for 18-22 minutes until golden brown and puffed up.
- The center will settle slightly after removing from the oven.
Step 5: Serve & Enjoy!
- Dust with powdered sugar, drizzle with maple syrup, and top with extra blueberries.
- Serve immediately and enjoy!
Notes
Preheat the Skillet! – A hot pan creates crispy edges.
Don’t Overload with Blueberries – Too many can weigh down the batter.
For Extra Creaminess – Swap half the milk for heavy cream.
For a Slightly Sweet Crust – Sprinkle sugar over the butter before adding the batter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Cuisine: American