You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.

  • Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.

  • Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.

  • Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.

  • Cut in wedges to serve and drizzle with maple syrup.

Chef's Notes:

If you don't have a high-speed blender, a regular blender will work, but it may take a couple more minutes to blend the batter.

Clarified butter is butter that we've melted and skimmed off the milk solids from the top, which leaves us with just the pure butterfat. To make 3 tablespoons clarified butter, melt 4 tablespoons unsalted butter in a small, heavy saucepan over low heat without stirring, being careful not to burn it. As butter melts it will separate into 3 layers. Skim off the white foam with a spoon and save for another use. Remove the pan from the heat when butter is melted and no more foam rises to the top. Let it cool until more solids settle to the bottom, about 5 minutes. Skim off any last bits of foam. Slowly spoon off the clear butterfat into a glass measuring cup, leaving as much of the solids behind as you can. Line a mesh strainer with several layers of cheesecloth and pour the butterfat through the cheesecloth into a heat-proof bowl.

Any other fresh berry can be used in place of blueberries.

I'm saying this makes 2 servings instead of 4, since for a breakfast or brunch item, 1/4 of this would be a very small portion.

Nutrition Facts

567 calories; protein 16.1g; carbohydrates 55.6g; fat 32.6g; cholesterol 346.6mg; sodium 556.1mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2020
I love all of Chef John's recipes!!! He has single handedly made quarantine enjoyable and delicious. Thank you!!!! Read More
(24)
67 Ratings
  • 5 star values: 61
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2020
I love all of Chef John's recipes!!! He has single handedly made quarantine enjoyable and delicious. Thank you!!!! Read More
(24)
Rating: 4 stars
04/19/2020
Super simple, light and delicious! I baked for the full 25 minutes, added 2 tsp of sugar to my batter and didn't clarify my butter first but it came out great! Thanks Chef John! Read More
(11)
Rating: 5 stars
04/20/2020
I made this amazing recipe but substituted the blueberries for raspberries, which is what I had at the time. My kids loved it and they don't like cooked fruit. Read More
(4)
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Rating: 5 stars
04/25/2020
when I first made it for I loved it so much that I made one for my dad when he tried it he stopped and looked at me. I asked "what's wrong" he just said "I don't know how you made something this good without my help." Read More
(3)
Rating: 5 stars
05/14/2020
I followed the recipe, exactly, except I just used a whisk to blend. I didn't have a Meyer lemon so did not use. It's EXCELLENT with out any sugar or syrup. The berries make it SWEET enough. Read More
(3)
Rating: 4 stars
04/30/2020
Different than I expected, but so easy to make! Tastes like bread pudding without sugar, or even a little bit like baked milk tart (South African delicacy/staple) without sugar. For a crispier crust next time, I'm definitely making sure the butter in my skillet is hotter before I add the batter. And I'll bake it at a little hotter in my gas oven - my tends to be a bit cooler than the settings indicate. This is so much fun to make! And so fast to put together. Read More
(3)
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Rating: 5 stars
05/31/2020
We loved this. It was so fast and easy. Next time, I think we will add 1 T. sugar to the batter and up the vanilla to 1/2 t. Wonderful change for breakfast! Read More
(3)
Rating: 5 stars
05/29/2020
Thank you Chef John for making Stay At Home in the Bay Area way worth every second! Read More
(2)
Rating: 5 stars
04/18/2020
I saw this recipe and decided I just had to try it out. I put blackberries in half and left the other half plain. Unfortunately I didn’t have any powdered sugar on hand as that would have definitely been a plus. This recipe was great and easy to make. My kids really enjoyed it! Read More
(2)
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