By food contributor Sarah
This Blueberry Dutch Baby Pancake is one of my favorite breakfasts because it requires simple ingredients I’m willing to bet are already in your kitchen. It turns out beautifully every time and to make it extra special I reheat the frozen berries in a cinnamon-vanilla spiked maple syrup.
Here’s the recipe…
Blueberry Dutch Baby Pancake
3/4 cup whole milk
1/2 cup unbleached all-purpose flour
1 pinch sea salt
2 tablespoons unsalted butter
1 cup frozen (or fresh if you live somewhere special) blueberries
1 cup maple syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 lemon, sliced
1. Preheat oven to 475 F and place a 10-inch cast-iron skillet in the oven to heat up.
2. Whisk the eggs and milk until frothy. You can do this with a hand whisk or electric beater – whichever you find easier. Slowly add flour and salt then mix well.
3. Remove pan (carefully!) from the oven and turn it down to 425 F. Place all the butter in the skillet and swirl to melt evenly.
4. Pour in the batter and quickly return to the oven. Cook for 12-15 minutes, until pancake is puffed and brown.
5. While the pancake bakes make the syrup – simply heat berries, maple syrup, vanilla, cinnamon, and squirt of lemon juice over medium heat until it reaches a thickness you like.
6. Eat pancake warm topped with blueberry syrup and an extra squirt of fresh lemon juice.
Yay! So happy to see you (and your tasty food) over here, Sarah! These Dutch Babies look scrupmtious. 🙂 xo Laura
Made them. Love them. They were completely fantastic.
Im excited to give this recipe a try – the German pancake recipe I currently use is delicious, but makes 2 pancakes, and well, that’s a lot of pancake for two people… Thanks for the recipe!
I just made these for my roommates and they were so impressed. They turned out beautiful and so tasty. They were also a cinch to make. Thank you.
Im obsessed with the dutch pancakes from Outerlands… I MUST try this recipe! How does the homemade version compare?
This looks absolutely delicious! I can’t wait to try it. I’m a sucker for simple (almost) one dish meals.
Omgosh! Yum. I ate Dutch Baby every single day of my pregnancy. They’re the best!!!
Love these photos with the newspaper behind. Good styling as always, Liz! xo
All the credit goes to my fantastic food contributor, Sarah! She does amazing work!
have you ever subbed the whole milk for almond milk?
I noticed that you didn’t get a response to this- and maybe you’ve found out by now!- but just wanted to offer my experience. I have used almond milk when I realized I was out of dairy, and it was totally fine and we couldn’t tell the difference!
Experimenting with Dutch Babies is so much fun! I like to throw in strawberries or banana, even mix in some canned pumpkin (but reduce the flour a tad).
I hope you all try the recipe – it is seriously fool proof and totally delicious!
Oh this looks so good! Now I need to host a brunch party.
HA! Sharing the same recipe on my blog today!
Looks wonderful! Wondering if there is a gluten free alternative….
Me too! Tempted to try my Thomas Keller Cup for Cup gluten free flour here!
I just watched the photos on Woodnotes web page, it is photos from a brunch (http://www.woodnotephotography.net/kinfolk). They must have been eating Dutch babies. What a coincidence! Yours looks really tasty. I need to try making Dutch babies one day. Until then I’ll settle on waffles for tonight 🙂
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