Think of an easy, elegant breakfast that combines a blueberry crepe, a popover, and a blueberry clafoutis and you have a blueberry dutch pancake! A bit of maple syrup and homemade breakfast sausage makes for a breakfast worthy of a lazy Sunday brunch!
A blueberry Dutch pancake takes advantage of the last of the summer blueberries to make an impressive and unique brunch dish that will satisfy your whole family.
Making them in individual skillets allows everyone to have their very own pancake. Who doesn’t love getting their own skillet?
I like to serve them with homemade sausage or Candied Bourbon Bacon, French-Style Scrambled Eggs, and Strawberries Romanoff for a decadent, yet easy meal.
What Is A Dutch Baby Pancake?
A Dutch baby pancake is a cross between a Yorkshire pudding, a crepe, and a pancake. Thin pancake batter is poured into a hot skillet and popped into the oven to bake. The pancake puffs up high and fluffy and will collapse once removed from the oven. It’s more eggy, chewy, and denser than a regular pancake. But the best part is that it feeds four people. No flipping multiple pancakes!
Ingredients Needed
- Butter – I used salted European butter for a bit more richness and flavor, but any butter will work. Don’t use margarine.
- Blueberries – if you have great fresh blueberries, by all means, use them! But frozen berries work great – and you can toss them in without thawing them first!
- Eggs
- Half and Half
- Sugar
- Vanilla and almond extract – I like the flavor combination of both extracts, but just vanilla works as well.
- Flour
- Cinnamon
- Powdered sugar
- Jam, maple syrup, or fresh fruit for serving
Steps To Make This Recipe
- Preheat the oven and spray four individual cast iron skillets with cooking spray.
- Melt ½ tablespoon of butter in each of the skillets.
- Sprinkle the blueberries among the bottoms of each of the hot skillets with the melted butter.
- Whisk together the eggs, half and half, sugar, vanilla, and extract.
- Fold in the flour and cinnamon until well combined.
- Pour the batter into the hot skillets.
- Bake until the pancake is puffed and the edges are browned.
- Remove from the oven, allow them to collapse, and dust with powdered sugar.
- Serve with jam, syrup, or fresh fruit.
Please consider trying a few of our other breakfast recipes:
- Super Fluffy Buttermilk Pancakes
- Fresh Strawberry Clafoutis
- Lemon Blueberry Bavarian Pancakes
- Chef Rachel’s French Toast
- Banana Bread Waffles
- Pumpkin Spice Hoecakes With Hot Honey Maple Butter
- Lemon Yogurt Pancakes
- Decadent Cinnamon Roll Pancakes
- Stuffed French Toast Rollups
- Japenese Pancakes
- Pecan Pie Waffles
- The Best Belgian Waffles
- Luxurious Brioche French Coast Casserole
Blueberry Dutch Pancake
Think of an easy, elegant breakfast that combines a blueberry crepe, a popover, and a blueberry clafoutis and you have a blueberry dutch pancake! A bit of maple syrup and homemade breakfast sausage makes for a breakfast worthy of a lazy Sunday brunch!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
2 tablespoons butter, melted
1 ¼ cups frozen blueberries, unthawed
3 large eggs, room temperature
½ cup half and half, room temperature
3 tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon almond extract
½ cup all-purpose flour
1 teaspoon cinnamon
Powder sugar, for dusting
Jam, or syrup for serving.
Instructions
Preheat the oven to 425 degrees,
Spray a large cast iron skillet or four (6.5-inch) cast iron skillets with cooking spray and set aside.
Add a half tablespoon of butter to each skillet and place them in the hot oven to allow the butter to melt.
When the butter is sizzling but has not been browned, remove the skillet from the oven.
Sprinkle the frozen blueberries in the bottom of the hot skillets.
In a large bowl, whisk together the eggs, half and half, sugar, vanilla, and almond extract until well combined.
Add the flour and cinnamon and whisk until you have a smooth batter without lumps.
Pour the batter over the blueberries in each skillet.
Bake in the preheated oven for 10 – 15 minutes until the center is set, the pancakes are puffed and the edges begin to curl.
Remove the skillets from the oven and allow them to cool for 2-3 minutes.
Dust the pancakes with powdered sugar and serve with jam or maple syrup.
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