Blueberry Dutch Baby Pancake
A blueberry oven pancake, also known as a Dutch baby, offers a convenient way to enjoy pancakes without griddle-flipping.
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Instructions
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Preheat oven to 425 F (220 C) and melt butter in a 2-quart baking dish within the oven until hot and foamy.
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In a small bowl, combine flour, sugar, and salt.
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In a medium bowl, whisk milk and eggs.
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Whisk the dry ingredients into the wet mixture until the batter is smooth.
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Remove the hot butter dish from the oven and pour the batter into it.
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Sprinkle blueberries over the batter.
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Bake for 14 to 17 minutes until puffed and golden brown.
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Sift powdered sugar over the cooked pancake and serve with butter and syrup.
Nutritional Info (per serving)
Calories:
258 kcal
Carbohydrate:
25 g
Cholesterol:
166 mg
Fiber:
1 g
Protein:
9 g
Saturated Fat:
7 g
Sodium:
276 mg
Sugar:
5 g
Fat:
13 g
Unsaturated Fat:
0 g