Blueberry Dutch Baby Pancake
Fresh blueberries add a delicious pop of flavor and color to our favorite dutch baby pancake recipe. It's a delicious breakfast recipe that is perfect for special occasions but easy enough for a weekday!
Servings 4 servings
Calories 244kcal
Ingredients
- 3 tablespoons salted butter
- 3/4 cup milk
- 3 large eggs
- 1 teaspoon sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 425℉. When the oven is about 400℉, add the butter to an 8x8 square or 2 quart oval baking dish and put it in the oven to melt. Watch the butter to make sure that it doesn't brown. Once it is fully melted, you can remove it from the oven and set it on your stove.
- While the oven is preheating, combine the milk, eggs, sugar, flour and salt into a blender. Use the batter setting or a lower setting on your blender and mix until all the ingredients are smooth.
- Pour the batter into your hot pan over the melted butter. If the butter only disperses to the edges, you can use a butter knife to swirl it around the batter. Sprinkle the blueberries over the batter.
- Bake for 14-16 minutes or until the pancake begins to puff around the edges and turn golden brown.
- Remove from the oven and slice. Serve with warm maple syrup, powdered sugar, and extra blueberries. Enjoy!
