Blueberry Dutch Baby Pancake

Name: Blueberry Dutch Baby Pancake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3/4 cup whole milk, (room temperature); 3 large eggs, (room temperature); 2 tbsp maple syrup, (or light brown sugar); 1 tsp vanilla extract; 3/4 cup all-purpose flour; 1/4 tsp table salt; 4 tbsp unsalted butter, (sliced); 3/4 cup blueberries; confectioners' sugar

March 4, 2019 By justalittlebitofbacon 30 Comments

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A blueberry Dutch baby is a quick recipe which is tasty to eat while also being as dramatic and puffed as a souffle! The crisp edges, tender middle, and sweet berries come together for a breakfast treat you’ll love sharing with your friends and family.

Hello, all!

It’s March here now and that means winter has finally arrived! It used to come earlier, but now March the month of cold weather and snow storms.

In fact just yesterday we had the most perfect snowman snow that we’ve had in years. So perfect my 14-year-old daughter was moved to actually make a snowman with me! A rare occurrence these days, and it’s nice to see him sitting in the front yard today, greeting passersby.

I found that the snow was also the perfect excuse for making a special breakfast! And this recipe is the perfect special breakfast for snow days or any other days you want to make a dramatic puffed skillet pancake.

That’s everyday, right?

What is it?

Dutch baby pancakes are also called German pancakes, Dutch puffs, or David Eyre’s Pancakes. In fact, when I first was trying out my skillet pancake skills, my husband came in and said ‘That’s a David Eyre!! Mom’s been making them for years, but I have no idea where the name comes from!’ Luckily, search and the wayback machine have gotten much better since he tried to look it up last and I found the original reference.

In the 60’s the New York Times published a recipe for this cool, new pancake the recipe writer had JUST discovered while in Hawaii visiting his friend, David Eyre. (Being a food writer was clearly much more awesome back then. 🙂 ) David Eyre didn’t invent the pancake (he found it in the 1919 edition of the St. Francis Hotel Cookbook), but for introducing it to a food writer, he did get immortalized.

What do you need?

Eggs
Milk
Flour
Maple Syrup
Blueberries
Spices

How to make this

To make a blueberry Dutch baby, whisk together a quick batter of milk, eggs, flour, and sugar. Then heat a cast iron skillet in the oven and add the butter and blueberries. Pour in the batter and bake until puffed and golden. Top with powdered sugar.

1. Make the batter

The basics of the batter come down to three things: eggs, milk, and flour all measured in a simple ratio. 1:1/4:1/4. Easy to remember!

Once you have that down, add in some sweetener, any spices or extracts, and a little salt. I kept it simple here, using some vanilla extract, the salt, and maple syrup. I think this gives things a nice complexity without overshadowing the blueberries!

Let the batter rest at least as long as the oven takes to fully heat (a good 20-30 minutes), or take the pressure off and make it the night before and pull it out in the morning. Just make sure to let it warm up a bit before you start cooking! A cold batter won’t puff like a warm (near room temperature) one.

2. Heat up the skillet

When you turn on the oven, put the skillet in and let it heat with the oven. This will ensure the skillet is fully and evenly heated. It is the combination of the batter with a HOT pan that makes this recipe work.

3. Add the Blueberries

As with the batter, cold blueberries are the enemy of a properly cooked, puffed skillet pancake.

Now that you’ve made the batter and heated the pan, add the blueberries and butter to the skillet and return it to the oven. After about 1-2 minutes, the butter will be melted and the blueberries hot. This is when you pour in the batter!

4. Bake

Pour it in quickly, give it a swirl or a stir to distribute the blueberries, and put back in the oven. Bake for 20 minutes, or until deep brown and puffed.

Gather everyone around!

Now take it out of the oven, ooh and ahh as it deflates, and sprinkle it with powdered sugar.

Tips and Tricks

The ratio is one egg, to 1/4 cup flour, to 1/4 cup milk. Add ins optional.
The batter should be lightly sweetened if at all.
It is best made in a cast iron skillet.
Be ready when it’s done to ooh and ahh. It puffs dramatically but deflates quickly!
The batter can be made the night before and stored in the fridge.
For maximum puff, make the mix ahead and allow it to warm to room temperature.

Fun Topping Ideas

A squeeze of lemon juice or some lemon zest.
Switch to cinnamon sugar for dusting instead of the powdered sugar.
A spoonful of blueberry jam to really go for the blueberry theme.
Vanilla (or caramel) ice cream for a dessert Dutch baby or whipped cream for brunch.
A drizzle of warm caramel sauce or maple syrup.

Cast Iron Skillet Breakfasts

Sweet Recipes
- Strawberry Yogurt Skillet Cake
- Blueberry Skillet Cobbler
Savory Recipes
- Mustard Greens, Prosciutto, and Leek Frittata
- Broccoli Rabe and Smoked Mozzarella Frittata

If you try my recipe for Blueberry Dutch Baby, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)

– Happy Baking, Annemarie

For an easy, yet impressive breakfast pull out your cast iron pan and make a blueberry Dutch baby skillet pancake! Also known as a David Eyre pancake, this puffed breakfast treat is great topped with powdered sugar, jam, or whipped cream. | justalittlebitofbacon.com #dutchbaby #pancakes #castironrecipes #blueberries #breakfastrecipes

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5 from 13 votes