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U.S. Highbush Blueberry Council

Blueberry Dutch Baby Pancake
Blueberry Dutch Baby

Blueberry Dutch Baby Pancake

Get ready for a pancake you’ll flip over (because it doesn’t actually require any flipping!) If you’re new to a Dutch Baby, don’t be intimidated; it’s basically an easy-to-make pancake that’s baked in the oven – and a total dream for lazy weekend mornings. Plus, it can be served as a sweet or savory dish, making it the perfect, versatile treat for you and your brunch bunch. Bon appétit!

Recipe made in partnership with Foodness Gracious

Ingredients

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 tbsp softened unsalted butter
  • 1 cup fresh or frozen blueberries
  • 1 tbsp chopped rosemary

Preparation

Instructions

  1. Place an 8-10-inch-wide cast iron skillet into the oven and preheat your oven to 425˚F.
  2. In a high-speed blender, combine flour, milk, and eggs for about one minute.
  3. Once the oven has preheated, carefully take the pan from the oven and add the butter.
  4. Swirl the pan to evenly coat the sides and then slowly pour the batter into the cast iron pan.
  5. Sprinkle the blueberries and rosemary on top of the batter and return the pan to the oven.
  6. Bake for 15-20 minutes until the sides have puffed up like a soufflé.

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