Cast iron skillet Dutch baby pancake topped with blueberry jam. The blueberry dutch baby pancake is so delicious and perfect for weekend brunch.
Happy Sunday!
I hope you’re having a wonderful week. It’s been super busy and life changing for us this past week. My little niece was born on Tuesday, June 2nd. She’s a little premature, but she’s growing before our eyes over the past few days. And keeping us busy as we dote on her.
How has your weekend been?
Today, I wanted to share with you a brand new recipe.
These Blueberry Dutch Baby Pancakes. <3
Have you ever had a dutch baby pancake before?
The batter doesn’t require too many ingredients or much effort. It comes together pretty quickly. And it’s almost magic when it comes out of the oven. Because the heat causes the pancake to puff up and out of the skillet. The hot cast iron skillet helps make the outside and edges of the dutch baby pancake slightly crispy. But the inside of the pancake is still soft and custardy.
Once you have the basic Dutch baby pancake, you can create whatever flavor that you desired. For this particular one, I put together a quick jam to spoon over the Dutch baby pancake. Then topped with fresh blueberries. And of course, you can’t forget the powdered sugar.
So flavorful. Sooo tasty. And just my kind of Sunday brunch.
Preheat the oven to 450F. Place 2 tablespoons butter into a 10 inch cast iron skillet. Place the cast iron skillet in the center of the oven for about 5 minutes to heat.
In a medium sized mixing bowl, whisk together eggs, flour, salt, vanilla extract, and melted butter until the batter becomes smooth. Make sure that there are no large clumps of flour left in the batter.
Remove the hot cast iron skillet from the oven and pour the batter into the skillet.
Place the skillet in the center of the oven and bake for 20 minutes until the pancake is puffed up and browned on the edges. Make sure NOT to open the oven during the first 15 minutes so that the pancake does not deflate.
While the pancake is baking, make a quick blueberry jam. Add blueberries, water, and granulated sugar to a small pot over medium heat. Cook for several minutes until the blueberries burst open. Remove the pot from heat and set aside for now.
Once the pancake is done baking, remove the skillet from the oven. Top with the blueberry jam and fresh blueberries.
Serve the blueberry Dutch baby pancake with powdered sugar.
Enjoy!
- 4 tablespoons salted butter
- 4 large eggs, room temperature
- ⅔ cups whole milk, room temperature
- ⅔ cup all purpose flour
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- 1½ cups blueberries
- 3 teaspoons granulated sugar
- 1 teaspoon water
- Preheat the oven to 450F. Place 2 tablespoons butter into a 10 inch cast iron skillet. Place the cast iron skillet in the center of the oven for about 5 minutes to heat.
- In a medium sized mixing bowl, whisk together eggs, flour, salt, vanilla extract, and melted butter until the batter becomes smooth. Make sure that there are no large clumps of flour left in the batter.
- Remove the hot cast iron skillet from the oven and pour the batter into the skillet.
- Place the skillet in the center of the oven and bake for 20 minutes until the pancake is puffed up and browned on the edges. Make sure NOT to open the oven during the first 15 minutes so that the pancake does not deflate.
- While the pancake is baking, make a quick blueberry jam. Add blueberries, water, and granulated sugar to a small pot over medium heat. Cook for several minutes until the blueberries burst open. Remove the pot from heat and set aside for now.
- Once the pancake is done baking, remove the skillet from the oven. Top with the blueberry jam and fresh blueberries.
- Serve the blueberry Dutch baby pancake with powdered sugar.
Made this for lunch today, and it was a big hit with the kids! I have been making pancakes, waffles, and crepes for years but had never heard of “Dutch babies” until I came across your post. (Have I had my head in the sand?) It’s never too late to learn something new!
I’m so glad your family liked the pancake! Thanks for trying it!
I’ve never tried these pancakes. Good to know now i know how to. Might try them out soon
Hope you’ll like it!
I love Dutch Babies. I make one in my 10″ cast iron pan when sharing with my husband. Sometimes I use a 6″ to make one just for myself. I find that with a very well seasoned cast iron pan, the butter amount need not be so much. I only put the butter in the pan, not in the batter for my recipes. In fact, this is the first time I’ve seen butter in the batter, beyond what’s in the pan. I’m curious if that is why yours (that you picture) is slightly less puffy than the ones I usually make. There are also differences in the oven temps and baking times in different recipes.
Looks wonderfully decadent! Yum!