Dutch Baby

Vegetarian, Breakfast, Baking, Sweet, Brunch

4 Servings Print

The biggest, fluffiest, and best pancake you'll ever have!


½ C War Eagle Mill all-purpose flour

½ C Ozark Mountain Creamery whole milk

2 Farmers Hen House eggs

2 Tbsp. Wholesome granulated sugar

1 tsp. Frontier Co-op vanilla extract

½ tsp. kosher salt

2 Tbsp. Organic Valley unsalted butter

1 pint organic blueberries

Bonne Maman lemon curd, optional


Step 1

Add your all-purpose flour, whole milk, eggs, granulated sugar, vanilla, and salt to a blender or food processor. Blend for 10 seconds. Scrape the sides down and blend for 10 more seconds.

Step 2

Allow the batter to rest for 20-25 minutes.

Step 3

Place a 10 inch skillet in the oven and preheat oven to 425. Allow the skillet to preheat in the oven for 20 minutes.

Step 4

Carefully remove the pan from the oven and add your butter, swirl to coat completely.

Step 5

Blitz your batter one more time.

Step 6

Add blueberries to the bottom of the skillet, then your batter.

Step 7

Place back in the oven for 15-20 minutes or until puffed and lightly browned across the top.

Step 8

Serve from the pan or remove. Slather with lemon curd, additional blueberries, and powdered sugar.