Blueberry Dutch Baby
Blueberry Dutch baby pancakes are loaded with juicy berries in a cinnamon-spiced batter.
Servings: 4 servings
Calories: 214
Equipment
Ingredients
- 2 Tablespoons butter
- 1½ cups blueberries frozen (or fresh)
- 2 eggs
- ½ cup milk
- 2 Tablespoons granulated sugar
- 2 teaspoons vanilla extract
- ½ cup whole wheat flour or all purpose
- 2 teaspoons cinnamon
- powdered sugar optional
Instructions
- Preheat oven to 425°F. Grease skillet. Add butter to skillet and pop into the oven until butter melts, about 3 minutes. Remove from oven.
- Add blueberries to the skillet.
- Meanwhile, whisk together eggs, milk, sugar, vanilla, flour, and cinnamon until smooth.
- Pour batter into skillet over blueberries.
- Bake for 20 minutes, until center is set. If using fresh berries, bake for 18 minutes.
- Sprinkle with powdered sugar if using and serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave until heated through, and refresh with powdered sugar.
Nutrition
Calories: 214 | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 89mg | Potassium: 182mg | Fiber: 3g | Sugar: 13g | Vitamin A: 377IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg