A thick, ginger blueberry Dutch baby pancake that will be your favorite way to do weekend brunch.
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.
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.
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 1/4 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 1/4 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.
- 1 cup fresh blueberries
- 1/3 cup granulated sugar
- 2/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon flake kosher sea salt
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 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)
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 1/4 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.