Blueberry Dutch Baby Pancake Recipe
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Blueberry Dutch Baby is like a buttery, tender and slightly sweet pancake. There isn’t any flipping or dripping and cleanup is a breeze.
I’d never had a “Dutch Baby Pancake” before so when this month’s host Mayuri of Mayuri’s Jikoni announced that the theme for this month’s BreadBakers was Pancakes from different parts of the world I thought this was the perfect time to give this Blueberry Dutch Baby recipe a try.
I saw this recipe in the Food and Wine July 2015 magazine, and it’s been waiting in the wings of my “must make” file.
Most pancakes are slathered in syrup and butter. In my case, I think that’s because they can be dry and somewhat flavorless.
That’s not the case with this Blueberry Dutch Baby.
This Blueberry Dutch Baby was tender and buttery. The blueberries and lightly sprinkled powdered sugar gave it the perfect amount of sweetness.
The syrup was on stand-by but neither John nor I thought it was necessary. The light powdered sugar was enough.
Another thing that I really liked about this Blueberry Dutch Baby is that you mix all of your ingredients together and just pour them into your skillet and bake.
There isn’t any flipping or dripping and everyone gets to enjoy a hot breakfast all at the same time and clean up is a breeze.
Don’t have time to make this now? Pin it for later!
Blueberry Dutch Baby
Ingredients
- 3/4 cup all-purpose flour I use unbleached
- 1/2 cup whole milk
- 1/4 cup pomegranate juice I used cranberry-pomegranate
- 3 large eggs room temperature
- 6 tbsp unsalted butter
- 1 cup blueberries
- 1/4 tsp kosher salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 425°F.
- In a medium-sized bowl, whisk the flour, milk, juice, and eggs together until blended.
- Melt the butter in a 12″ skillet over high heat until foamy. I used a cast iron skillet but use what you have.
- Pour batter into the skillet and sprinkle on the blueberries.
- Transfer the skillet to the oven and bake for 20 minutes or until golden brown. It will puff up while baking but flattens shortly after removal from the oven.
- Dust with powdered sugar and serve immediately
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
I’ll definitely be making this recipe again and will probably be adding the other Bread Bakers recipes to my “must make” file too.
Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:
- Blueberry Dutch Baby from Hostess At Heart
- Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
- Chinese Scallion Pancakes from Karen’s Kitchen Stories
- Corn Pancakes from Kids and Chic
- Dutch Baby from Herbivore Cucina
- Galettes de Sarrasin from The Bread She Bakes
- Greek Tiganites from Gayathri’s Cook Spot
- Hotteok (Korean Pancakes) from Cook’s Hideout
- Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
- Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
- Keralan Yeast Appam from Food Lust People Love
- Malpua (Sweet Indian Crepes) from SimplyVeggies
- Savory Finnish Baked Pancakes(Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
- Srilankan Hoppers from I camp in my Kitchen
- Swedish Pancakes from Palatable Pastime
- Wholegrain Yeast Pancakes from Ambrosia
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
We first made this recipe and couldn’t believe how quick and easy it was! Now we hardly ever make any other kind of pancake. This recipe works so well with other berries too!
This looks amazing – thanks for sharing 🙂
ps: I’ve nominated your lovely blog for a Sunshine Blogger’s Award here: https://bakesfromahackneykitchen.com/2017/02/27/my-first-sunshine-blogger-nomination/
Thank you so much. You are so sweet for nominating me for the Sunshine Blogger’s Award. Being acknowledged by fellow bloggers is such and honor.
HI.!!! Its looking delicious. I would love to try it. Thank u for the recipe.
Thank you, Anamika! We loved it and I hope you will give it a try.
Dutch baby… Julie, this is something completely new to me. It sounds marvelous, and the photos are perfect. Sigh… my egg allergy is the bane of my existence. But No allergies to “virtual” eggs! 😀 Mega hugs!
Egg allergy? Now that’s just cruel. I’ll just save you the blueberries and wish you a marvelous day. Big hugs!
wow wonderful . I want to grab the whole of the dutch baby…….
Thank you, Sharanya! It is so easy to make and easier to eat.
Hello Julie, Your pancakes look so beautiful and they are definitely delicious. This is bookmarked for sure. Thanks for sharing
Thank you so much, Namita! They really are easy to make and delicious to eat!
I just made this for dinner. While waiting for it to bake, I noticed the salt in the ingredient list, was it supposed to go in the batter?
It was wonderful, anyway! Come to think of it, I didn’t have unsalted butter on hand, so that may have made up for it. I can’t wait to have leftovers for breakfast!
Thank you, Patti and I am so glad that you enjoyed it! We enjoyed the leftovers too. It kept very well.
No flipping is my kind of breakfast. You would be so surprised to see the mess I make when it’s a pancake day here.
I agree, Jenny! I would love to know how you like this recipe. Pancakes are yummy too but have a way of taking out my stove, counters and then the pile in the sink.
I have never attempted a dutch baby but I have been seasoning my cast irons so I am ready. Oh and all those yummy blueberries I have on hand will help too!
You are ready to go, Jennifer! They would be perfect for breaking in those beautiful new cast iron pans. Please let me know what you think!
This looks absolutely incredible! I LOVE blueberries so this is a must try!
Thank you! We really enjoyed it.
I’ve never made one either and I agree, that definitely needs to change. What a lovely recipe, the blueberries add so much too – pinning!!
Thank you! I’d never had one but will definitely be making them again.
You have inspired me to make a Dutch Baby!! Looks incredible!
Thank you, Michaela! It was really good and I’ll be making them more often.
I have not made dutch baby before and this has inspired me to try it out this weekend. Just bought blueberries so hopefully tomorrow 🙂
Thank you Zeba! I hope you will stop back and let me know what you think!
This sure is a special breakfast and so easy to make too! My daughter’s birthday is around the corner. This will be lovely for her brunch celebration.
Thank you Sandra! I would definitely think she’d enjoy it for her birthday.
I have seen Dutch baby pancakes several times, but I have never made my own. I waited to have cast iron pan… and now that I have, I could make it – yaaaas! 😀 I love that you added blueberries to this pancake -they made this pancake more appetizing! Thanks for sharing, Julie. Happy Fiesta Friday!
Thank you so much, Jhuls! I love the cast iron for making them. Thank you for hosting FF this week!