Blueberry Buttermilk Dutch Baby

    Blueberry Buttermilk Dutch Baby

    A giant, puffy oven-baked pancake filled with fresh berries and lemon zest.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    30 minsMedium4 servings

    Nutrition per serving

    260

    Calories

    9g

    Protein

    28g

    Carbs

    13g

    Fat

    Ingredients

    • 3 largeEggs
    • 3/4 cupButtermilk
    • 3/4 cupAll-purpose Flour
    • 3 tbspButter
    • 1/2 cupBlueberries
    • 1 unitZest of Lemon

    Instructions

    1. 1

      Preheat a cast-iron skillet in a 425°F oven.

    2. 2

      Blender eggs, buttermilk, flour, and zest until smooth.

    3. 3

      Melt butter in the hot skillet, pour in batter, and scatter berries.

    4. 4

      Bake for 20 minutes until puffed and golden.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories260

    % Daily Value *

    Total Fat 13g17%
    Saturated Fat 5.9g30%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 28g10%
    Dietary Fiber 2g7%
    Sugars 4.2g
    Protein 9g18%
    Vitamin A 500 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Blueberry Buttermilk Dutch Baby

    • • Prepare ingredients the night before for a quicker morning routine.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Roll citrus on the counter before juicing to get more juice out.

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