A delicious breakfast year round, Blueberry Dutch Baby. Looks fancy but is not and so simple to make! You’ll blend up a batter and pour it in to your preheated skillet. If you’ve ever had Yorkshire pudding of popovers, Dutch Baby’s are similar. As the batter bakes, it puffs up into a light and airy pancake. When it’s done, it will be ready for your favorite topping. Today I’m adding blueberries, maple syrup and butter of course!
Here’s what you’ll need to get started on your Dutch Baby!
Ingredients:
- Butter
- Eggs
- Milk
- All-purpose flour
- Kosher salt
- Vanilla extract
- Lemon zest
- Maple Syrup
- Fresh or frozen blueberries
Tips to make the perfect Dutch Baby
Start with room temperature eggs and milk so your batter is at room temperature when it goes in the oven. This will help your batter to puff up in the oven. When it’s finished baking, the puffy cake will settle into a flatter form. At that point it’s ready for toppings!
If you enjoy pancakes, waffles, and croissants, you’ll want to try this. It’s easy to make and everyone will enjoy it. Dutch Baby’s can be sweet or savory and you can choose different toppings depending on what you have available.
Serve your Blueberry Dutch Baby anytime or as a special treat on Easter morning or Mother’s Day!
Watch me make this Dutch Baby here!
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Check out this recipe for the perfect hard boiled egg and here’s my scrambled egg recipe if you need it!
Blueberry Dutch Baby
Ingredients
- 3 eggs
- 2/3 cup room temperature whole milk
- 2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 2 tsp lemon zest
- 4 tbsp butter, divided
- 1/2 tsp salt
- 3 eggs
- 1/3 cup blueberries, fresh or frozen
- Toppings: maple syrup, confectioners sugar, butter, berries, jam, or whip cream
- 2 tbsp maple syrup
Instructions
- Preheat oven to 450°
- In a blender, add eggs, milk, flour, maple syrup, salt, vanilla, and 2 tablespoons of melted butter. Blend a minute or so until smooth with no lumps. Add lemon zest and jam and pulse the blender until lightly mixed in.
- Heat cast iron skillet.
- Melt remaining butter in cast iron skillet. Add blueberries and allow to saute until the butter starts to brown. Slowly add the batter to the hot pan. Place in the oven and bake for about 15 minutes, reduce heat to 350 degrees F. and bake another 6-8 minutes or until pancake is brown and looks puffed up. Avoid opening the oven for the first 15 minutes.
- Remove the Dutch baby when browned slightly and puffy. Add butter maple syrup and powdered sugar if you'd like. The Dutch Baby will deflate as is cools.
- Serve immediately.
