Blueberry Dutch Babies

Here's a breakfast idea made with everyone's favorite super food, blueberries! Serve 'em fresh and warm from the oven.

Recipe from The Food Channel
Blueberry Dutch Babies
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  • 2 cups blueberries
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the skillets
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon kosher salt
  • Confectioners' sugar for garnish
  • 2 (6-7 inch) iron skillets
Preheat the oven to 425 degrees F.
Combine the berries and sugar in a small bowl and set aside while you make the pancakes.
Place 1 teaspoon of butter in each iron skillet and set aside.
Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, lemon zest, 2 tablespoons melted butter, and the salt and mix just until smooth.
Place the skillets in the oven for 3 minutes, until the butter is hot and bubbly.
Make sure the butter covers the bottom of each dish.
Divide the batter equally among the skillets and bake for 14-16 minutes, until puffed and lightly browned. Divide the berries among the skillets, drizzle with blueberry sauce, dust with confectioners' sugar, and serve hot.
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