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
Preheat a cast-iron skillet in a 425°F oven.
- 2
Blender eggs, buttermilk, flour, and zest until smooth.
- 3
Melt butter in the hot skillet, pour in batter, and scatter berries.
- 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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