Blueberry Dutch Baby Pancake

Recipe by: Cooking with Manuela

Extra large and fluffy, oven-baked Dutch baby pancake, bursting with blueberries to make your morning extra special. Super easy and ready in no time!

Make This Recipe

3 Large Eggland's Best Eggs

2 tablespoons maple syrup

3/4 cup (175 ml) milk

1 teaspoon vanilla extract

3/4 cup (100 gr) all-purpose flour

1/4 teaspoon salt

lemon zest, optional

3 tablespoons (40 gr) unsalted butter

1 cup fresh blueberries

fresh berries, powdered sugar, maple syrup for toppings

Buy Recipe

Preheat the oven to 425F.
Combine the eggs, milk, vanilla extract, all-purpose flour, and salt in a blender. Blend for 1 minute until smooth. Mix in the lemon zest if using.
In a 10 to 12-inch heavy oven-safe skillet (or cast iron) melt the butter, and swirl the skillet to make sure the bottom is coated with butter. Allow the butter to lightly brown.
Remove from the heat, distribute the blueberries, pour the batter into the hot skillet, place in the middle of the oven, and bake at 425F until puffed and fluffy, and golden on top and edges. Note: it will deflate a little when out of the oven, and that's normal.
Top with berries and powdered sugar. Cut in wedges and serve immediately with maple syrup. Serve immediately.