These puffy, buttery, pancake-like Blueberry Dutch Babies are perfect for a special breakfast or brunch. The blueberries add the perfect amount of sweetness.
Prep Time10mins
Cook Time25mins
Total Time35mins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Dutch Babies
Servings: 8
Calories: 204kcal
Author: Mique Provost
Ingredients
¼cbutter
2cblueberries
4eggs
1cmilk
1cflour
¼csugar
1tspvanilla
Maple or Berry Syrup for serving
Instructions
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.
Notes
Nutrition info is for the Blueberry Dutch Babies only; it does not include syrup.