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Blueberry Dutch Baby Pancake

A fluffy, oven-baked pancake topped with fresh blueberries and dusted with powdered sugar, perfect for a delightful breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dairy & Eggs
  • 0.75 cup whole milk room temperature
  • 3 large eggs room temperature
  • 2 tbsp maple syrup or light brown sugar
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 tsp table salt
  • 4 tbsp unsalted butter sliced
  • 0.75 cup blueberries
Toppings
  • to taste confectioners' sugar

Method
 

  1. Whisk together milk, eggs, maple syrup, and vanilla. Add flour and salt, whisk until smooth.
  2. Preheat oven to 425°F (220°C). Place a 12-inch cast iron skillet in the oven.
  3. Add butter and blueberries to the skillet; bake for 1-2 minutes until butter melts and berries are heated.
  4. Pour batter into skillet, swirl to distribute berries, then bake for 20 minutes.
  5. Remove from oven, dust with confectioners' sugar, and serve.

Notes

Serve immediately with additional toppings if desired.