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Sunday Brunch – A Handful of Blueberries and Dutch Baby Pancakes


Sunday’s are for brunch. I am working on doing nothing but enjoying a weekend. I need to work on this blog (needs to be fixed on the hidden secret ninja server protected from all internet STDs and then reloaded here), but I needed a break. I just got over the swine flu and food…………….. oh sweet food, I missed you! Saturday afternoon I had a major sugar crash and for some reason insisted on making one of these, I totally forgot how easy they are to make.

Dutch Baby Pancakes were made in my house every other weekend by mom. She would always have a handful of fruit and powdered sugar. Never overloaded with fruit she would always throw in a handful of whatever was on hand, including thinly sliced apples, strawberries or blueberries as I did, right at the very end of baking them. They will slightly melt into the top. Then sprinkling with lovely powdered sugar. We would load it up with butter and eat my dad’s perfectly fried bacon.

Dutch Baby Pancakes


(makes one – 10″ cake: serves 2 to 4 people)

  • ½ cup milk
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • 2 large eggs, at room temperature
  • 4 Tbsp (½ stick) unsalted butter
  • Handful of Blueberries
  • half a lemon
  • powdered sugar
  1. Preheat oven to 425°F.
  2. Whisk together milk, flour, sugar, and eggs until smooth. Don’t froth it, just whisk medium fast.
  3. Melt in a 10-inch ovenproof skillet (cast iron is ideal but I have an actual dutch baby pan which is ceramic and amazing) over medium heat – 4 Tbsp ( ½ stick) unsalted butter.
  4.  Tilt pan so that the butter coats the sides of the pan.
  5. Pour egg mixture into the skillet or pan and let it cook, without stirring for 1 minute.
  6. When the pancake starts to turn light brown on the edges, it will still be wet looking on top, throw your handful of fruit in. I did blueberries because they melt into the top.
  7. Place skillet / pan in oven and bake until pancake is puffed and golden. Don’t worry if it looks whack, it is OK it is delightful. The more you make these the more even they become but honestly I like it when they are all wonky and fun. Oh keep reading if you are into normal looking food.
  8. Remove from oven and squeeze lemon on the top then sprinkle with powdered sugar.
  9. Serve immediately. So make sure the bacon is already cooked because the pancake decides to lose its puff and jazz and all that whack quickly. (Well if you spin around three times, wave your wooden spoon counter-clockwise and say BEGONE muggles it will stay puffy a bit longer, I promise!).

Whats your favorite Sunday breakfast food?


  1. That looks sooooo yummy. Hope you are feeling better and enjoying the well deserved break

  2. Holy shitballs, woman. Om nom nom. Now I’m regretting the pizza I had earlier. Wants. THIS.
    Show me some love!

  3. Yum! I haven’t ever done this with fruit on top and your recipe looks a little different than the one I use. Thanks for reminding me about this. I’ll definitely have to make this soon 🙂
    Show me some love!

  4. I keep hearing about these Dutch pancakes, I’m going to have to have a go soon! They look yummy 🙂
    Show me some love!

    • OMG Rachel! We have been making them for years! I also make personal ones in small Pampered Chef souffle pans.. this is OMNOMNOM!
      Show me some love!

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