This Blueberry Dutch Baby Pancake makes a delicious breakfast recipe that is perfect for special occasions but is easy on weekdays!
Why We Love This Simple and Tasty Breakfast Recipe
Sometimes called German pancakes, Dutch Baby is a simple and delicious baked breakfast pancake that bakes all the fluffy and golden colors on the edges and thick and egg custard in the middle. The batter is whipped in the blender and thrown into the super hot oven. The whole process merged together instantly, it was so delicious! We made the Plain version for years and recently decided to try adding some fresh blueberries before baking. It makes the already great breakfast better.
This dish offers a great breakfast on holidays or special occasions as it looks impressive, tastes amazing and blends together very quickly. We sprinkle extra blueberries on top, powdered and maple syrup drizzled. They are a huge blow!
The ingredients you need to make blueberry Dutch baby pancakes:
- egg
- All-purpose flour
- milk
- butter
- blueberry
- sugar
- Salt
How to Make Blueberry Dutch Baby Pancakes:
- Preheat your oven. Preheat the oven to 425°F. Once the oven is almost heated, add the butter to the baking tray and melt it in the oven. It only takes a few minutes. Once completely melted, remove the dish from the oven and place it on the stove.
- Make pancake batter. Meanwhile, add milk, eggs, sugar, flour and salt to the mixer. Mix on low settings and mix until the batter is smooth.
- bake. Pour the batter into the prepared baking tray. If necessary, spin with the tip of the knife to distribute the melted butter. Top with blueberries, then place in the oven and bake for 14-16 minutes, or until the pancakes start to blow on the edges and turn golden.
- Serve. Remove from the oven and slice. Serve with warm maple syrup, powdered sugar and extra blueberries. enjoy!
Tips and suggestions
Cooking for the crowd
If necessary, you can easily double this recipe. Bake in a 9 x 13-inch baking dish.
Switch fruit
We love blueberries, but you can also try raspberries, blackberries, diced peaches, thinly sliced bananas or diced apples.
Looking for more delicious breakfast recipes?
Blueberry Dutch Baby Pancakes
Fresh blueberries add delicious flavor and color to our favorite Dutch baby pancake recipe. This is a delicious breakfast recipe that is perfect for special occasions but is easy on weekdays!
Serve: 4 Serve
Calories: 244KCAL
-
Preheat the oven to 425°F. When the oven is about 400°F, add the butter to an 8×8 square or 2 quart oval baking dish and melt it in the oven. Watch the butter to make sure it won’t be browned. Once completely melted, you can remove it from the oven and place it on the stove.
-
While the oven is preheating, mix the milk, eggs, sugar, flour and salt into the mixer. Use the batter setting or lower setting on the blender and mix until all ingredients are smooth.
-
Pour the batter onto the melted butter. If the butter is spread only to the edges, you can use a butter knife to rotate it in the batter. Sprinkle the blueberries over the batter.
-
Bake for 14-16 minutes, or until the pancakes start to blow on the edges and turn golden.
-
Remove from the oven and slice. Serve with warm maple syrup, powdered sugar and extra blueberries. enjoy!
Calories: 244KCAL | carbohydrate: twenty fourg | protein: 9g | Fatty: 12g | Saturated fat: 7g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.4g | cholesterol: 163mg | sodium: 140mg | Potassium: 170mg | fiber: 1g | sugar: 5g | Vitamin A: 569IU | Vitamin C: 2mg | calcium: 89mg | iron: 2mg
