This Blueberry Dutch Baby Pancake recipe is one of my favorite things to make on a relaxed morning. Weekend breakfasts and brunches are the perfect time to enjoy this Dutch baby pancake. Fresh blueberries can’t be beat!
Whether you have a special day planned (Mother’s Day is just around the corner), or you’re just kicking back on the weekend, this pancake is perfect for its pretty presentation.
I shared this recipe back in 2016 after a recent trip to Los Angeles. I was invited to attend a launch event for Safeway and Albertsons Signature family of brands. I joined about 20 other food and lifestyle bloggers from around the country. It was super fun, relaxing, and inspiring.
During the event, we spent our day at a gorgeous private residence in the Hollywood Hills. Oooh la la, right? It couldn’t have been more beautiful, and what a great experience!
Actress Tiffani Thiessen and host of Cooking Channel’s Dinner at Tiffani’s joined us for the day. It was great fun to share some table-talk time with her, where we chatted and ate lunch with her, then hit the kitchen to create some delightful desserts. She was down to Earth and fun to be with, and I absolutely appreciated how gracious she was.
Once home and back to reality, I was inspired to create a breakfast dish to make the weekend even more special. When fresh fruit is in season, I try to incorporate it into as many things on the menu as possible, starting with breakfast! Smoothies are perfect for fresh fruit, and I tend to make those during the week when things are more hectic.
The Blueberry Dutch Baby Pancake is so easy to make, and its presentation really is special! It’s got “weekend” written all over it, and since Mother’s Day is around the corner, you might like to make it for your favorite mom. This pancake bakes in the oven and puffs up with the edges rising and curling over.
The ingredient list is simple, and if you’re doing the shopping, don’t forget to pick up the orange juice to go with this fluffy pancake. Whether or not you turn it into a tasty Mimosa is totally up to you!
If you’re planning a celebration brunch, think about adding Mini Funfetti Scones to the menu. They brighten up every table!
To help save time preparing a special brunch, try my Cherry, Almond & Coconut Overnight Oats with Chia. You prep them the night before, pop ’em in the fridge, and pull them out the next day for a fabulous yogurt-based dish.
As a bonus, serve with homemade whipped cream with this pancake. It’s easy to make your own:
- Add 3/4 cup heavy whipping cream to a mixer along with 2 tablespoons of confectioners’ sugar and 1/4 teaspoon of lemon extract.
- Blend for a few minutes on high until stiff peaks have formed.
- Refrigerate until ready to use.
Make your breakfast or brunch extra special with a Blueberry Dutch Baby Pancake. It’s the right amount of fun and flavor to start the weekend off right.
I was provided travel and accommodation for this trip, as well as compensation for the creation of this recipe. As always, all thoughts/opinions are 100% my own. Thank you for supporting the brands I love, like Safeway and Albertsons.
This lovely dish is easy to make, but takes center stage with it's gorgeous presentation. This pancake is baked in the oven in a skillet and puffs up nicely!
5 based on 11 review(s)
- 3 eggs
- 2/3 cup milk
- 3 tablespoons butter, divided (two tablespoons melted and cooled)
- 2/3 cup all-purpose flour
- 2 tablespoons confectioners’ sugar, plus extra to dust the pancake
- 1/4 teaspoon salt
- 1/4 teaspoon lemon extract
- 1-1/2 cups fresh blueberries
- Preheat the oven to 425 degrees F.
- Add the eggs to a blender, and blend for about a minute until frothy. Add the milk, 2 tablespoons of melted butter, flour, confectioners’ sugar, salt, and lemon extract. Blend until combined.
- Add half the blueberries to the batter.
- Add the remaining 1 tablespoon of butter to a 10-inch cast iron (or ovenproof) skillet. Place in the oven until the butter is melted and frothy.
- Carefully remove the skillet, then pour the batter into the skillet.
- Bake for 20-25 minutes, or until the pancake is golden and puffy around the edges and the center looks set.
- Remove from the oven. Dust the top with confectioners’ sugar and top with the remaining fresh blueberries.
- Serve immediately.
This pancake is baked in a skillet. It turns a lovely golden color and puffs up when it's done. Serve immediately, as it begins to lose its "puffiness" quickly.