Blueberry Dutch Baby

By Erica Lea | Buttered Side Up
July 14, 2015
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Author Notes: One of the reasons I like this "pancake" is because is calls for less flower and more eggs than regular pancakes. It's a fun way to get some eggs into your diet.

I have used both sprouted wheat and white flour for this recipe - both work well. Of course the sprouted flour will be less light and airy, but I'm willing to compromise a bit for the added nutrients.

Adapted from a recipe from Always With Butter
Erica Lea | Buttered Side Up

Serves: 3-4

  • 3 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sprouted wheat flour or organic all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 tablespoons melted butter
  • 1/2 cup blueberries, frozen or fresh
  1. Preheat oven to 425 F (218 C). Butter a 12-inch cast iron skillet.
  2. Put the eggs, milk, and vanilla extract into a blender and blend until smooth (you can also do this in a bowl with a whisk). Sift in the flour, salt, and cinnamon; blend until smooth. Add the butter and blend.
  3. Pour the batter into the prepared skillet. Sprinkle the blueberries on top. Bake at 425 for 15 minutes. Lower the oven temperature to 325 and bake for an additional 5-10 minutes, or until golden brown. Serve hot with lots of butter and a drizzle of maple syrup or a sprinkle of powdered sugar.

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