Home Cooking

Blueberry Dutch Baby Pancake Recipe

Country of Origin: Netherlands
Preparation Time: 15 minutes
Cook Time: 20 minutes
Main Ingredient: Blueberries
Additional Features:


dutch baby pancakeRecipe adapted from Martha Stewart

  • 3 tablespoons unsalted butter
  • 3 large eggs
  • 3/4 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup
  • 1/2 cup fresh blueberries
  • 1/2 lemon
  • Powdered sugar for serving, if desired
  1. Preheat oven to 425 degrees F. As the oven is preheating, grab a medium cast-iron or ovenproof nonstick skillet – make sure it’s ovenproof or it will melt! – and put 2 tablespoons of butter in the skillet and then into the oven until it’s just melted.
  2. In a blender (you can also use a whisk if you don’t have one) combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy and thoroughly combined. Then, lightly mix in the blueberries
  3. Remove skillet from oven and pour batter into skillet. Bake until pancake is puffed up on the sides and lightly browned, about 20 minutes.
  4. Remove pancake from the oven and before serving, top with fresh squeezed lemon juice and then the powdered sugar (using a shaker if you have one or a thin wired strainer).

Serve immediately and enjoy!