Blueberry Dutch Baby Pancake
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
Cast iron skillet Dutch baby pancake topped with blueberry jam. The blueberry dutch baby pancake is so delicious and perfect for weekend brunch.
  • 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
Blueberry jam
  • 1½ cups blueberries
  • 3 teaspoons granulated sugar
  • 1 teaspoon water
  1. 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.
  2. 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.
  3. Remove the hot cast iron skillet from the oven and pour the batter into the skillet.
  4. 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.
  5. 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.
  6. Once the pancake is done baking, remove the skillet from the oven. Top with the blueberry jam and fresh blueberries.
  7. Serve the blueberry Dutch baby pancake with powdered sugar.
Recipe by Cooking with a Wallflower at