Blueberry Dutch Pancake

• total time: 19 minutes

Ingredients

3 large eggs (room temp)

½ cup milk (room temp)

½ cup all-purpose flour

2 tbsp sugar

1 tsp vanilla extract

¼ tsp salt

3 tbsp butter

¼–⅓ cup blueberries (for the batter)

Directions

Preheat oven to 425°F with your skillet inside.

Blend eggs, milk, flour, sugar, vanilla, and salt until completely smooth.

Carefully remove hot skillet, add butter, and swirl until melted.

Pour in batter, scatter blueberries on top (don’t stir).

Bake 15–18 minutes until puffed and golden. Check on it a few minutes before as everyone’s oven is different and yours might cook faster.

Serve immediately. Top with strawberries and powdered sugar.

P.S. Dutch babies can be sweet or savory, think cheese, herbs, or veggies for a brunch version.

Crispy edges, soft center, and just the right amount of sweetness.

Would you try this for breakfast or brunch? 💛