Blueberry Dutch Baby Pancake Recipe

This blueberry Dutch baby pancake recipe is so simple to make and it is absolutely delicious! Using just common pantry staple ingredients, this is a great breakfast for the whole family to enjoy!

I really enjoy making this blueberry Dutch baby pancake recipe for my family, weekly, because it is so easy to throw together. It’s great that it is a one pan pancake, so it truly takes almost no time to make!

Once you try this blueberry Dutch baby pancake recipe, it is sure to become a household favorite breakfast!

For more tasty and wholesome breakfast ideas, be sure to check out my breakfast casserole recipe, or my sourdough discard strawberry jam breakfast bars.

Tools You May Need

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• Cast iron skillet (12 inch)
• Mixing bowl
• Hand whisk or immersion blender
• Measuring cups
• Measuring spoons

Ingredients

• 6 eggs
• 3 tablespoons sugar
• 1 1/2 cup all-purpose flour
• 1 cup milk (warmed)
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1/2 stick of butter (goes into hot pan, NOT into the batter)

Instructions

Place the cast iron skillet into the oven.

Pre-heat oven to 425 degrees Fahrenheit.

In a mixing bowl, combine eggs, sugar, flour, milk, salt and vanilla extract.

Whisk everything together, just until all ingredients are combined, and the batter is smooth.

Once the oven is pre-heated, take out the cast iron skillet. Place the 1/2 stick of butter directly on the hot pan.

After the butter melts, pour your pancake batter into the cast iron skillet.

Pour the blueberries over the top of the batter, distributing them evenly.

Place skillet into the oven, and bake for 22-24 minutes. If you used frozen blueberries, you may need to add some more time.

How to Serve

This blueberry Dutch baby pancake is absolutely delicious on it’s own, but topping with some powdered sugar, or maple syrup will make this an even more wonderful breakfast treat!