Blueberry Dutch Baby Pancake

This Blueberry Dutch Baby Pancake is a showstopper! Fluffy, airy, and bursting with blueberries, it’s perfect for brunch!

Prep Time15

Cook Time25

Total Time40

Servings: 4 servings

2 tablespoons unsalted butter melted
1 cup frozen blueberries add them frozen, do not thaw first; fresh may be substituted
2 large eggs
1 cup milk
2 to 3 tablespoons granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon ground nutmeg
Pinch salt optional and to taste
Confectioners sugar for dusting or jam for serving, optional

Preheat your oven to 425°F (220°C). This high temperature is crucial for creating that magnificent puff.
Place your oven-safe skillet in the oven as it preheats. This will ensure that the butter melts properly and creates a lovely, crispy edge.
In a mixing bowl, whisk together the eggs, milk, granulated sugar, and vanilla extract until well combined. Gradually add in the flour, cinnamon, nutmeg, and salt. Mix until just combined; it’s okay if there are a few lumps.
Once your skillet is hot, carefully remove it from the oven and pour the melted butter into the batter. Stir gently to combine.
Gently fold in the frozen blueberries. It’s important to keep them frozen to maintain their shape during baking.
Pour the batter into the hot skillet and return it to the oven. Bake for 20-25 minutes, or until the pancake is puffed and golden brown.
Once baked, remove the skillet from the oven. Dust with confectioners sugar or serve with your favorite jam, if desired. Slice and serve warm, and watch as your family enjoys each fluffy, blueberry-filled bite.