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.
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?
- Maple Syrup
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!
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.
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.
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.
– Happy Baking, Annemarie
Blueberry Dutch Baby Pancake
- 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
- In a bowl whisk together the whole milk, eggs, maple syrup, and vanilla extract. Add the flour and salt and whisk in until there is no dry flour. Set aside.
- Heat the oven to 425F. Place a 12 inch cast iron skillet in the oven as it heats.
- Add the butter and blueberries to the skillet and put it back in the oven for 1-2 minutes, or until the butter is fully melted. Swirl the skillet to make sure the whole bottom is coated with butter.
- Pour the batter into the skillet and give it a stir to distribute the berries.
- Bake the Dutch baby for 20 minutes.
- Remove from the oven and dust with confectioners' sugar. Other toppings can include blueberry (or other) jam, whipped cream, lemon juice, vanilla Greek yogurt, and ice cream.
- Make ahead: You can make the batter the night before and store it in the refrigerator. Allow it to come to room temperature before pouring it in the skillet.
- Skillet size: If you have a 10 inch skillet, reduce the amounts by about 1/3. So it would be 2 eggs, 1/2 cup flour, and 1/2 cup milk for the base.
- Cooking tip: For very even cooking, I like to heat the oven and skillet for about 30 minutes before starting.