blueberry dutch pancake recipe

The Best blueberry dutch pancake recipe

I have been making this blueberry dutch pancake recipe for years and it is always a hit in my house. My kids love waking up to the smell of this puffy oven baked pancake on weekend mornings. It is so much easier than standing over the stove making regular pancakes one by one. You just mix the batter pour it in a pan and let the oven do the work.

The blueberries burst and get all jammy while the pancake rises up tall and golden brown. This recipe is perfect for a lazy Saturday brunch or even a quick weeknight dinner. It is not too sweet so you can adjust the sugar to your taste. I like to serve it with a drizzle of maple syrup and a dusting of powdered sugar.

Sometimes I add a squeeze of lemon juice to brighten up the flavors. The texture is light and custardy in the middle with crispy edges. It feels special but it is really simple to pull together. Blueberries are packed with antioxidants and vitamin C so I feel good about serving this to my family.

The eggs and milk add protein and calcium. You can use fresh or frozen blueberries depending on the season. If you use frozen berries do not thaw them first or the batter will turn purple. Just toss them in straight from the freezer.

This recipe is also great for using up extra berries from the farmers market. I love that this dutch pancake comes together in one bowl with basic pantry ingredients. No fancy equipment needed just a whisk and a baking dish. It is the kind of recipe that looks impressive but is actually foolproof.

Even if you are new to baking you can make this successfully. The key is to preheat your pan in the oven so the batter sizzles when you pour it in. That helps create the dramatic puff. Serve it straight from the oven while it is still puffed up for the best experience.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Blueberry Dutch Pancake Works

This blueberry dutch pancake is a wonderful recipe to have in your back pocket for any occasion. It feels fancy enough for a holiday brunch but is simple enough for a regular weekday breakfast. My family always asks for it when we have guests over because it looks so impressive when it comes out of the oven all puffed up.

To store leftovers let the pancake cool completely then wrap it tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 2 days. To reheat pop slices in a toaster oven or on a baking sheet at 350 degrees for about 5 minutes.

You can also freeze individual pieces for up to a month. Just thaw in the fridge overnight and reheat as directed. Serve with extra blueberries a dollop of yogurt or a drizzle of honey for a different twist.

This recipe is always a good idea and works well for family gatherings.

❓ Frequently Asked Questions About Blueberry Dutch Pancake

1. Can I use frozen blueberries instead of fresh?

Yes you can use frozen blueberries directly from the freezer. Do not thaw them first or they will bleed into the batter and turn it purple. Just scatter them over the batter and bake as directed.

2. Why did my dutch pancake not puff up?

The most common reason is that the pan was not hot enough when you added the batter. Make sure to preheat the skillet in the oven for at least 10 minutes. Also avoid opening the oven door during baking as the cold air can cause it to deflate.

3. Can I make this recipe gluten free?

Yes you can substitute the all purpose flour with a good quality gluten free flour blend that contains xanthan gum. The texture will be slightly less puffy but still delicious. I recommend using a cup for cup blend for best results.

4. How do I store leftovers and reheat them?

Store any leftover pancake in an airtight container in the refrigerator for up to 2 days. To reheat place slices on a baking sheet in a 350 degree oven for 5 to 7 minutes until warmed through. You can also microwave individual pieces for 30 seconds but the edges will not be as crisp.

5. Can I add other fruits to this recipe?

Absolutely. This recipe works well with raspberries blackberries sliced peaches or chopped apples. If using larger fruits like peaches or apples toss them in a little flour first to prevent them from sinking to the bottom of the batter.