Blueberry Dutch Baby Pancakes

Blueberry Dutch Baby Pancakes

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  • Each serving
  • 260 cal
  • 10g fat (4g sat)
  • 170mg chol
  • 380mg sodium
  • 32g carb
  • 4g fiber
  • 10g protein


  • 2 eggs
  • 1/2 cup low-fat milk, at room temperature
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • Oil, for pan
  • 1/2 cup blueberries
  • Powdered sugar, maple syrup or jam, for serving (optional)


Preheat oven to 425° F.

Whisk eggs in a bowl until light and frothy. Stir in milk, butter and vanilla.

In a separate bowl, combine flour, sugar, lemon zest and salt. Whisk 1/3 of the milk mixture into the flour mixture, until no lumps remain. Slowly whisk in remaining milk mixture.

Lightly oil a 9- or 10-inch ovenproof skillet (cast iron works great) and place in the oven until very hot. Carefully remove the skillet from the oven and pour the batter into the skillet; sprinkle batter with blueberries.

Bake until crisp and golden, about 20 minutes. Transfer to a wire rack and let cool 10 minutes. Sprinkle with sugar, cut into wedges, and serve with maple syrup or jam, if using.

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