Description
A warm and fluffy Dutch Baby pancake baked with fresh blueberries, perfect for breakfast or brunch gatherings.
Ingredients
Scale
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 cup fresh blueberries
- Powdered sugar for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the batter by whisking together eggs, milk, flour, sugar, vanilla, and salt until smooth.
- Melt the butter in an oven-safe skillet over medium heat.
- Combine the batter with the melted butter in the skillet, and sprinkle fresh blueberries on top.
- Bake for 20-25 minutes until the edges rise and turn golden.
- Serve with a dusting of powdered sugar immediately.
Notes
You can prepare the batter the night before and refrigerate it for a quicker morning setup. Feel free to substitute blueberries with other seasonal fruits.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg
Keywords: breakfast, Dutch Baby, blueberry, brunch, pancake