Blueberry Dutch Baby
What’s not to love about a Dutch baby? It’s a giant pancake made in the oven without all of the work of pouring and flipping. Stuffed with a ton of blueberries, it’s sure to make your morning extra cozy and special!
Blueberry Dutch Baby
What’s not to love about a Dutch baby? It’s a giant pancake made in the oven without all of the work of pouring and flipping. Stuffed with a ton of blueberries, it’s sure to make your morning extra cozy and special!
Ingredients:
- 6 tbsps butter
- 6 eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- ¼ cup maple syrup
- 2 tsps lemon zest
- 2 tsps vanilla bean paste
- ¼ tsp salt
- ¼ tsp cinnamon
- 1 cup blueberries
- powdered sugar & more blueberries for dusting & topping
Instructions:
- Preheat oven to 425 F, and add the butter into a large cast iron skillet. Insert the skillet into the oven until the butter is melted.
- Make the batter: While the butter is melting in the oven, combine the flour, milk, eggs, maple syrup, 1 tsp lemon zest, vanilla bean paste, cinnamon and salt in a blender. Let the batter sit in the fridge for 15 minutes.
- Remove the skillet from the oven, add the blueberries into it, 1 tsp lemon zest, and then pour the batter in. Bake for 20 minutes until the pancake is golden and puffed. Dust with powdered sugar, and top with additional blueberries if desired.
Notes:
To prepare in advance, simply blend the batter ingredients together, and let it sit in the fridge until you’re ready to bake.
Hi friends!
Thank you for reading! I hope you enjoy this fluffy blueberry dutch baby as my family and I do. Happy breakfast-ing!
"For the whole law is fulfilled in one word: "You shall love your neighbor as yourself."
~Galations 5:14
