Blueberry pancakes rank among my favorite foods. They call to mind summer, breakfast with family, and vacations. A stack of steaming buttermilk pancakes, studded with plump blueberries, juicy purple stains peeking through, makes me happy.
So I was delighted (and somewhat dumbfounded that it took me this long) to discover the blueberry dutch baby. The joy of blueberry pancakes with the quick ease of a Dutch Baby.
With blueberry season upon us here in the midwest, it’s the perfect time for this recipe. Use fresh or frozen blueberries. Or go the traditional route and make a plain Dutch Baby that you can dress up or down as you like.
Blueberry Dutch Baby
A Dutch Baby delivers the goodness of pancakes without patiently tending the griddle. Add blueberries for a summery treat. This recipe is adapted from the "Joy of Cooking – All About Breakfast & Brunch" and makes one 10-inch pancake. I've included a variation for a 12-inch version in the Notes below. Serve the Blueberry Dutch Baby with maple syrup or your favorite pancake toppings.
Ingredients
- ½ cup milk
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 large eggs
- ⅛ tsp ground nutmeg
- scant ⅛ tsp kosher salt
- 3/4 cup blueberries, fresh or frozen
- 2-3 Tbsp unsalted butter
Instructions
- Position an oven rack in the center and preheat the oven to 425 degrees F.
- Add milk, flour, sugar, eggs, and salt to a medium bowl. Whisk well to make a smooth batter. If using fresh blueberries, add them to the batter and stir gently. (If using frozen blueberries, add them to the pan after pouring in the batter, see step #4.)
- On the stove top, melt the butter over low to medium heat in a 10-inch ovenproof pan. Tilt the pan so butter coats entire bottom and a bit up the sides.
- Pour the batter into the pan. If using frozen blueberries, add them to the batter in the pan. Use a spoon to distribute the blueberries and give the pan a gentle shake to evenly distribute the batter. Don't worry about any butter that pooled up and over the batter.
- Transfer the pan to center rack in the oven and bake for 12-15 minutes (14 – 17 minutes if using frozen blueberries) until pancake is set, puffed, and golden brown around the edge. The Dutch Baby will begin to deflate soon after removal from the oven. Slice and serve immediately.
Notes
- This recipe requires an ovenproof pan. My preference is cast iron.
- No need to thaw frozen blueberries or you may end up with a purple hot mess as pictured below. #nailedit 🙂 Still delicious though!
- For a larger 12-inch Dutch Baby to better serve 4 people, use a 12-inch ovenproof pan and adjust the ingredients as follows: 3/4 cup milk, 3/4 cup all-purpose flour, 1/4 cup plus 2 Tbsp sugar, 3 large eggs, 1/8 tsp ground nutmeg, 1/8 tsp Kosher salt, 1 cup blueberries, 3 – 4 Tbsp unsalted butter. Bake time remains the same: 12-15 minutes using fresh blueberries, 14 – 17 minutes if using frozen blueberries.
