Martha Stewart Blueberry Dutch Baby Pancakes

Martha Stewart blueberry Dutch baby pancakes are a quick breakfast made with eggs, blueberries and lemon zest, baked in individual skillets and ready in 30 minutes. Try these easy breakfast ideas for a summer brunch or a lazy weekend morning, since they puff up in the oven and need no flipping at all.

Heat the cast-iron skillets on the stovetop until they are very hot and melt the butter in them before the batter goes in. A cold skillet means the batter spreads flat instead of climbing the sides into that puffed, crispy-edged saucer.

Martha makes four single-serve Dutch babies in small skillets instead of one big pan, so every person gets crisp edges and a custardy center. Lemon zest in the blender batter also adds a bright note that pairs with the berries, while the sugar stays low enough to leave room for maple syrup.

Martha Stewart Blueberry Dutch Baby Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

330

kcal

The batter blends smooth in seconds, then bakes in hot buttered skillets until it puffs high with golden, crisp edges. Inside, it stays tender and custardy, closer to a popover than a stacked pancake.

Ingredients

• 4 large eggs
  

• 1 cup whole milk
  

• 1 cup all-purpose flour
  

• 1/4 cup granulated sugar
  

• 1/2 teaspoon finely grated fresh lemon zest
  

• 1/4 teaspoon salt
  

• 2 tablespoons unsalted butter
  

• 1 cup blueberries, plus more for topping
  

• Confectioners' sugar, for sprinkling
  

Directions

• Heat the oven: Preheat the oven to 400°F. Then blend 4 large eggs, 1 cup whole milk, 1 cup flour, 1/4 cup sugar, 1/2 teaspoon lemon zest and 1/4 teaspoon salt until smooth.
• Heat the skillets: Set four 6 1/4- to 6 1/2-inch cast-iron skillets on the stovetop over high heat. Once they are hot, divide the 2 tablespoons butter among them and let it melt.
• Add batter and berries: Pour the batter evenly into the four hot skillets. Then scatter 1 cup blueberries over the top, dividing them among the pans.
• Bake until puffed: Bake for 15 to 18 minutes, until the pancakes are puffed, cooked through and the tops are set. They rise fast, so keep the oven door closed until the time is nearly up.
• Top and serve: Pile a few more blueberries on each pancake. Then sprinkle with confectioners' sugar and serve right away, while they are still puffed.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Vitamix E310 blender, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make one large Dutch baby instead of four small ones?

Yes, use one 12-inch cast-iron skillet and follow the same steps. It takes about 20 minutes to bake, a little longer than the individual ones.

How do I store and reheat leftover Dutch baby pancakes?

Keep them in an airtight container in the fridge for up to 2 days. To reheat, set them on a baking sheet and bake in a 400°F oven for about 5 minutes. The oven brings back the crisp edges better than a microwave.

Can I swap the blueberries for other fruit?

Raspberries, halved blackberries or chopped strawberries all work in place of the blueberries. Keep the same 1 cup amount so the batter does not get weighed down.

What can I use if I do not have a blender?

An immersion blender, a food processor or a plain whisk will all get the batter smooth. If you whisk, break up the flour lumps well, because lumps stay visible after baking.

Can I use a different milk or skip the lemon zest?

Reduced-fat milk works, and so do soy or almond milk, though whole milk gives the richest, rounder batter. You can use orange zest in place of the lemon zest in the same amount.