Sweet Blueberry Dutch Baby Pancake Recipe


  • 2 tablespoons unsalted butter, melted
  • 1 1/4 cups frozen blueberries (upload them frozen, do no longer thaw first; sparkling may be substituted, probable lowering baking time with the aid of a couple of minutes)
  • 2 big eggs
  • half cup milk
  • 2 to three tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • half cup all-motive flour
  • 3/four teaspoon cinnamon
  • 3/four teaspoon ground nutmeg
  • pinch salt, optional and to flavor
  • confectioners’ sugar for dusting or jam for serving, elective


  1. Preheat oven to 425F. Prepare a huge oven-safe skillet via spraying with cooking spray or greasing it.
  2. Place butter in the skillet. Put skillet within the oven to soften the butter; it’s okay to place it in whilst oven is still in preheating mode.
  3. After butter has melted, approximately 3 to 5 minutes, get rid of skillet from oven.
  4. Evenly sprinkle blueberries over the butter; set skillet aside.
  5. In a massive bowl, integrate eggs, milk, granulated sugar, vanilla, and whisk to combine.
  6. Add the flour, cinnamon, nutmeg, elective salt, and whisk until smooth and loose from lumps.
  7. Slowly and calmly pour batter over the blueberries.
  8. Bake for about 20 mins, or until middle is set. Dutch infant will puff at the same time as baking and edges may additionally curl up; this is everyday. If using fresh berries, you could need to lessen baking time because they launch less water than frozen. Keep a watchful eye in your Dutch toddler because it’s baking in pretty a warm oven and might burn easily.
  9. Allow Dutch toddler to cool in skillet momentarily before optionally dusting with confectioners’ sugar.
  10. Carefully slice (don’t scratch your skillet) and serve; optionally unfold jam over it. Dutch child is satisfactory fresh, but extra may be stored airtight within the refrigerator for as much as 4 days. I opt for the leftover element bloodless, like chilled pie, as opposed to reheating it.