Blueberry Dutch Baby Oven Pancake
A Blueberry Dutch Baby is a quick and easy baked oven pancake often called a German Pancake. Its high puffs, crisp edges, and tender delicious center is such a treat that it just might become a weekend tradition!
Servings: 4 servings
Calories: 334kcal
Ingredients
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 4 tablespoons butter
- 1/4 cup blueberries
- confectioners’ sugar
Instructions
- Preheat the oven to 425 degrees F. Add 2 tablespoons butter and the blueberries in a 10-inch cast-iron skillet and place in the oven as it heats. Remove once the butter melts; 3 to 5 minutes.
- As the butter is melting, whisk the milk, eggs, maple syrup, and vanilla in a bowl. Add the flour, cinnamon, and salt; whisk until very smooth with no dry flour remaining. You can also blitz the batter in a blender.
- Remove the skillet from the oven and brush the melted butter to grease the sides of the skillet.
- Quickly but carefully pour the batter into the center of the hot skillet. If necessary, give it a quick stir to distribute the blueberries.
- Return the skillet to the oven and bake until browned and nicely puffed, 15 to 20 minutes. Don't open the oven door for the first 15 minutes!
- Remove from the oven, top with pats of remaining butter, and dust with confectioners’ sugar.
Notes
- Make ahead: Make the batter the night before and refrigerate until ready to bake. Let the batter come to room temperature before pouring into the hot skillet.
Nutrition
Serving: 1g | Calories: 334kcal | Carbohydrates: 53g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 157mg | Sodium: 263mg | Fiber: 1g | Sugar: 38g