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    Home - Breakfast - Pancake Recipes

    Published: Apr 30, 2018 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Blueberry Dutch Baby

    Jump to Recipe Print Recipe

    A thick, ginger blueberry Dutch baby pancake that will be your favorite way to do weekend brunch. 

    blueberry dutch baby

    Breakfast is one of my favorite meals of the day. All during middle school and high school, I never ate breakfast. I think I am trying to make up for it as an adult by having all the breakfast. Dutch baby pancakes are one of my favorite things to make, especially for a brunch. They are quick to make and are very filling. Even so, I feel I could eat an entire Dutch baby on my own. There may have been a time I did try it..... don't quote me on that one though, please.

    blueberry dutch baby

    This blueberry Dutch baby pancake comes from the First We Eat cookbook by Eva Kosmas Flores from Adventures in Cooking. I've been a huge fan of Eva's work for years, long before I even started this website. Her photography is stunning and her recipes have always looked amazing. When I got my hands on her book, I was blown away with how gorgeous the book was. It is a true piece of art and I basically want to make everything. I loved that it was broken down by seasons and the book was more than just a collection of delicious recipes, but a celebration of seasonal living.

    first we eat cookbook

    I really wanted to make one of her rhubarb recipes, but they aren't completely in season yet, so I decided to go with this blueberry Dutch baby because I've always been curious about trying other people's Dutch baby recipes to see how they compare.

    What surprised me most was the ginger in the recipe. It calls for ¼ cup of ground ginger...it seemed like quite a bit, so I double checked with Eva and the publisher and it is a typo! You only need ¼ teaspoon! When I made the recipe for the first time, I did put  tablespoon of ground ginger in just in case... and it did still taste nice for the cooler months. It gives the blueberry Dutch baby a very gingerbread flavor and makes it spicy which is balanced by the bright bursts of blueberry and the creme fraiche topping. If you don't have creme fraiche available, nonfat Greek yogurt works really well too.

    blueberry dutch baby pancake

     

    Recipe Card

    blueberry dutch baby

    Blueberry Dutch Baby

    Amanda Powell
    A light and fruity blueberry Dutch baby that will make the perfect brunch
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Course Breakfast
    Cuisine American
    Servings 1 pancake

    Ingredients
      

    Blueberry Sauce

    • 1 cup fresh blueberries
    • ⅓ cup granulated sugar

    Dutch Baby

    • ⅔ cup flour
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon grated nutmeg
    • ¼ teaspoon ground ginger
    • ¼ teaspoon flake kosher sea salt
    • 3 large eggs at room temperature
    • ⅔ cup whole milk at room temperature
    • ⅓ cup granulated sugar
    • ½ teaspoon pure vanilla extract
    • 1 ½ cups blueberries
    • 4 tablespoons unsalted butter cut into individual tablespoons, at room temperature
    • 2 tablespoons creme fraiche or full-fat vanilla ypgurt
    • 2 tablespoons sliced almonds
    • 1 teaspoon edible flowers optional
    • Maple syrup for serving optional

    Instructions
     

    • Preheat the oven to 425 degrees F. Place your cast iron skillet, or any other oven proof skillet in the oven to preheat for about 30 minutes.
    • Add the blueberries, sugar, and ¼ cup of water to a small saucepan. Heat on medium-high. Gently mash the blueberries and allow them to cook until the mixture becomes jammy. Set aside to cool.
    • In a medium bowl, whisk together the flour, cinnaon, nutmeg, ginger, and salt together. Set aside.
    • In a stand mixer, beat the eggs until light and frothy. Add in the milk, sugar, and vanilla and beat well.
    • Add in the flour mixture and mix until just combined. Fold in one cup of the blueberries.
    • Carefully remove the skillet and add the butter into the pan and swirl to coat the bottom and sides and to melt the butter faster.
    • Immediately pour in the batter and bake for 16 - 18 minutes.
    • Remove and serve with the remaining blueberries, yogurt or creme fraiche, blueberry sauce, and any other toppings you'd enjoy.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. mill says

      May 04, 2018 at 2:03 am

      These sound astounding! Most ideal approach to beat summer. Continuously a most loved growing up! Can hardly wait to attempt this. They look idealize! My taste buds are moving now with a taste excitation.

      Reply
    2. Nellie Tracy says

      May 03, 2018 at 9:23 pm

      Is it frowned upon for me to eat the entire skillet?? Cause this stuff is good enough to eat every single morsel!

      Reply
      • Amanda says

        May 04, 2018 at 11:43 am

        Totally not!

        Reply
    3. Claire says

      May 03, 2018 at 9:19 pm

      I love Eva's blog too!!! Her pictures are just out of this world gorgeous!!!
      So it seemed like fate when I saw this.

      It is so delicious. Thank you for sharing!

      Reply
      • Amanda says

        May 04, 2018 at 11:43 am

        She is an incredible person!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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