Dutch Babies bring back childhood memories for me because my mom used to make them for us on the weekends. It was a special treat and we always looked forward to them. If you’re not familiar with Dutch Babies they are puffy, butter-y, pancake-like breakfast popovers and are sometimes called German Pancakes.
Now that I make them for my family, I have adapted the recipe by adding things our kiddos like. One of my favorite variations is this one…Blueberry Dutch Babies!
Here’s what you’ll need:
1/4 c. butter, 2 c. blueberries, 4 eggs, 1 c. milk, 1 c. flour, 1/4 c. sugar and 1 tsp. vanilla.
Start by preheating the oven to 425 degrees.
Place 1/4 cup butter and 2 cups of blueberries in a skillet (I use a 10″ iron skillet) and place in preheated oven.
Meanwhile, place 4 eggs, 1 cup of milk, 1 cup of flour, 1/4 cup sugar and 1 teaspoon of vanilla in a food processor.
Blend until well mixed.
Remove hot skillet from oven and pour batter over melted butter and blueberries.
Bake for 20-25 minutes, or until puffy and golden brown.
Cut into 8 sections and serve with your favorite syrup.
I hope you’ll enjoy this little tradition as much as we do! Enjoy!
Blueberry Dutch Babies
- ¼ c butter
- 2 c blueberries
- 4 eggs
- 1 c milk
- 1 c flour
- ¼ c sugar
- 1 tsp vanilla
- Maple or Berry Syrup for serving
- Preheat oven to 425 degrees.
- Place ¼ cup butter and 2 cups of blueberries in an oven-safe skillet (10" iron skillet works well).
- Place skillet in preheated oven.
- Meanwhile, place 4 eggs, 1 cup of milk, 1 cup of flour, ¼ cup sugar and 1 teaspoon of vanilla in a food processor; blend until well mixed.
- Remove hot skillet and pour batter over melted butter and blueberries. Return skillet to oven.
- Bake for 20-25 minutes or until puffy and golden brown.
- Cut into 8 servings. Serve with maple or berry syrup.