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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Fluffy, Oven-Baked Blueberry Dutch Baby Pancake

Extra large and fluffy, oven-baked Dutch baby pancake, bursting with blueberries to make your morning extra special. Super easy and ready in no time!

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Say hello to my baby! … Dutch Baby Pancake that is 😉

And today, we’re taking a delightful twist on the classic Dutch baby pancake by introducing it to a burst of juicy blueberries. 

This culinary creation has become an absolute must-have on our family’s brunch menu, and once you taste it, you’ll understand why.

This Blueberry Dutch Baby Pancake comes together in mere minutes – just the time it takes to gather your ingredients and blend them into a delectable batter. 
And trust me, that’s ample time to prep your favorite coffee brew (or perhaps whip up a cappuccino, just like I do), slice and dice some fresh berries, and anticipate the marvel that’s about to unfold.

The batter boasts the familiar components you’d use for traditional pancakes or delicate crepes. However, this delightful creation doesn’t demand any of the traditional hands-on flipping and pouring. It’s refreshingly easy!

 

All the ingredients (except for the butter and blueberries) are tossed into your blender for a seamless fusion. Or if you prefer, just place them in a single bowl, ready to be blended to perfection with a hand mixer

Once the ingredients are well mixed together, it’s time to find a sturdy, oven-safe skillet – preferably one with a touch of heftiness (cast iron, if you happen to possess it). Melt a sumptuous knob of butter on your stovetop, or if your heart desires, give the oven a shot at it too. The result? Bubbling, golden perfection.

Spread out the blueberries and pour in the batter, and here’s where the enchantment truly begins. As you pop it into the welcoming embrace of a preheated 425°F oven, a mere 20 minutes stand between you and pancake paradise. Meanwhile, you can revel in the anticipation – your coffee, berries, and senses ready to fully embrace the symphony of flavors and textures about to unfold.

 

Now, the finishing touches. Sprinkle your Dutch baby pancake with powdered sugar and top with more fruit. And if your heart desires a touch of maple syrup, or perhaps a dollop of freshly whipped cream to elevate the indulgence.

And here’s a secret – this recipe is foolproof. Even my 13-year-old nailed it on his very first try. So, if culinary adventures are your thing, this Blueberry Dutch Baby Pancake eagerly awaits your creative touch.

Get ready to savor every bite, basking in the glory of a dish that effortlessly combines simplicity and sophistication. It’s a journey your taste buds won’t soon forget.

Enjoy!

Fluffy, Oven-Baked Blueberry Dutch Baby Pancake

4.5, 1 rating(s)

Extra large and fluffy, oven-baked Dutch baby pancake, bursting with blueberries to make your morning extra special. Super easy and ready in no time!

Servings:

4

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Prep Time

10 min

Cook Time

20 min

Resting Time

Total Time

30 min

Ingredients

  • 3 large eggs
  • 2 tablespoons maple syrup
  • 3/4 cup (175 ml) milk
  • 1 teaspoon vanilla extract
  • 3/4 cup (100 gr) all-purpose flour
  • 1/4 teaspoon salt
  • lemon zest, optional
  • 3 tablespoons (40 gr) unsalted butter
  • 1 cup fresh blueberries
  • fresh berries, powdered sugar, maple syrup for toppings

Instructions

  1. Preheat the oven to 425F
  2. Combine the eggs, milk, vanilla extract, all-purpose flour, and salt in a blender. Blend for 1 minute until smooth. Mix in the lemon zest if using.
  3. In a 10 to 12-inch heavy oven-safe skillet (or cast iron) melt the butter, and swirl the skillet to make sure the bottom is coated with butter. Allow the butter to lightly brown.
  4. Remove from the heat, distribute the blueberries, pour the batter into the hot skillet, place in the middle of the oven, and bake at 425F until puffed and fluffy, and golden on top and edges. Note: it will deflate a little when out of the oven, and that’s normal.
  5. Top with berries and powdered sugar. Cut in wedges and serve immediately with maple syrup. Serve immediately.

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