Blueberry Dutch Baby Pancake

AVERIE COOKS(2)
Kathy Lubbers: "This is a great recipe! I substituted whole wheat…" Read More
12Ingredients
25Minutes
1100Calories

Ingredients

US|METRIC
  • 2 tablespoons unsalted butter (melted)
  • 1 1/4 cups frozen blueberries (add them frozen, do not thaw first; fresh may be substituted, possibly reducing baking time by a few minutes)
  • 2 large eggs
  • 1/2 cup milk
  • 3 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup all purpose flour
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 pinch salt (optional and to taste)
  • sugar
  • jam
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    NutritionView More

    1100Calories
    Sodium23% DV540mg
    Fat57% DV37g
    Protein55% DV28g
    Carbs54% DV161g
    Fiber32% DV8g
    Calories1100Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol495mg165%
    Sodium540mg23%
    Potassium680mg19%
    Protein28g55%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate161g54%
    Dietary Fiber8g32%
    Sugars99g198%
    Vitamin A25%
    Vitamin C40%
    Calcium30%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Kathy Lubbers a year ago
    This is a great recipe! I substituted whole wheat flour for the white flour the 2nd time I made this and I thought it worked well, gave it a little more 'chew' and of course nutrition. I also experimented a bit by adding 1 tablespoon of lemon juice as I love blueberries and lemon together. But I didn't feel that that small amount of lemon juice made a difference, so I served the Dutch baby along with some lemon curd and that was just the touch it needed.
    Bruce Bidinoff 2 years ago
    This is a real gem of a recipe. It is so easy, it has become our go to brunch treat. This recipe is so special it begs to be accompanied with champagne.

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