Brown Butter Blueberry Dutch Baby Recipe (2024)

8 August, 2013 By Mary | 17 Comments

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YES YES YES! This post makes me super excited because I can't stop thinking about how. darn. delicious. this recipe was! So good. Seriously. I'm all over it.

We've spent the last week traipsing around the Oregon Coast with my family, which was great fun. The plan was to go do the Rogue River, as the family does every year (usually); however, there are some serious fires going on in Southern Oregon and the river is officially closed. We missed it by just a few days! Darn! The family jokes (or maybe not a joke?) about initiating potential suitors (e.g. DEREK) by taking them on a Rogue trip, so we were excited to have Derek go with the family before the wedding next week. I guess he got lucky! Just look out for next year...

While on the trip, we made sure to eat deliciously. My family always does, and while perhaps I come home feeling like there are rocks in my stomach from eating so much food, I certainly don't slow down to avoid that feeling. We had delicious salmon (that we helped catch!), baked French toast (which I need to get a recipe for!), ice cream, burgers, pulled pork, tons of delicious cookies, lots of Dutch Bros coffee, and much, much more.

Dutch babies have always been a favorite of mine, which I'm sure I told you when I posted my original dutch baby/german pancake recipe. We went out to breakfast a few times on the trip, and one morning I ordered the Dutch Apple Pancake... oh boy. You know what I'm talking about — multiple inches of hot apples, sugary cinnamon, gooey pancake with crisp, buttery edges. YES. So delicious. I think I could eat one of those every day. Perhaps that will be my next recipe... ooh.

Anywho, I'd been wanting to make a blueberry dutch baby for a while, and then thought "BROWN BUTTER!" Obviously. A favorite. It makes everything better. I chopped up my plain recipe, added some goodies, and off we went! This did not disappoint!

Brown Butter Blueberry Dutch Baby

Author: by Mary
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: 2 1x

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Ingredients

UnitsScale

5 Tbsp butter, divided
½ cup milk
3 eggs
1 tsp vanilla
1 pinch salt
½ tsp cinnamon
½ cup flour
½ cup blueberries

Instructions

Preheat the oven to 450 F, placing a large cast-iron skillet or pie plate in to heat with the oven.
Over medium heat in another skillet, melt 3 tablespoon butter. Continue to cook, swirling, until the butter is brown and smells nutty. It will pop and crackle, but when it gets quiet keep an eye on it. Pour immediately into a separate container.
Whisk the milk into the butter, then whisk in the eggs and vanilla. I use an immersion blender here to make sure it's really well mixed.
Add the salt, cinnamon, and flour. Whisk to combine.
When the oven is hot, add the remaining 2 tablespoon of butter to the skillet, and let melt completely. Pour the batter into the center of the skillet, drop blueberries into the batter, then return to the oven and cook for 15 minutes. The top should puff up and turn golden.
Remove from the oven and serve with powdered sugar and syrup.

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Reader Interactions

Comments

Tracy says
August 22, 2013 at 3:47 pm
This make my mouth water!
I'd love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday's at 6pm, hope we see you there!
Tracy
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Anetta says
August 22, 2013 at 5:19 pm
This looks heavenly! I'm a sucker for anything in a cast iron skillet 🙂
Reply
Sal says
August 22, 2013 at 9:18 pm
Hi, this is good! I was wondering if someone would try adding some of those eggs whites to beat and gently fold into the batter to get a bit of rise or a lot of rise, either way I do it to my waffle batter for almost an ice cream cone type crunch to my waffles, well used to. Thank you
Reply
Stacey Evans says
See Also
My Dad Swears My Sister Makes the Best Pork Chops in the World Recipe - Food.com
August 25, 2013 at 1:48 pm
Oh my! I can't wait to try this. I live in Arizona, but we spend the summers in Michigan. Michigan has the best blueberries. I froze some before we left, and I will definitely be trying this amazing recipe, thanks for sharing!
Reply
Tara says
January 02, 2015 at 9:06 am
I made this today and was disappointed it was overly eggy compared to ones I've made in the past and didn't rise as much as others I've made.
Reply
- Mary says
  January 03, 2015 at 8:08 pm
  Sorry to hear that, Tara! Thanks for checking it out, anyways! xo
  Reply
Jackie says
March 19, 2015 at 12:49 pm
I have made Dutch baby a few times in the past and they always rise but for some reason with this recipe my Dutch baby didn't rise
Reply
- Mary says
  March 19, 2015 at 1:14 pm
  Darn! Sorry to hear it!
  Reply
Specialk says
April 16, 2016 at 12:17 pm
I love it, & I used a gluten free flour, & used coconut flour for the the crumbs, will definitely make this again, thanks for the receipe...God bless!
Reply
charlotte says
April 19, 2016 at 8:51 am
SR flour or all purpose?
Reply
- Mary says
  April 19, 2016 at 2:26 pm
  All purpose!
  Reply
D says
July 18, 2018 at 9:43 am
Hi,
What size of cast iron are you using?
Reply
- Mary says
  July 23, 2018 at 7:50 pm
  I used an 8.5" diameter cast iron in this, D!
  Reply
Sandra says
March 10, 2021 at 6:25 pm
So delicious, just made it tonight. I should of taken a picture but it disappeared so fast. I will be making a lot more in the near future.
Reply

Brown Butter Blueberry Dutch Baby Recipe (2024)

FAQs

How much liquid do you lose when you brown butter? ›

During the process of browning, much of the water evaporates from the butter. So if you start out with 1 cup of butter, you'll be left with just a hair over 3/4 cup of butter. You'll lose a couple tablespoons in the process. This is the evaporating effect.

Read The Full Story ›

Does a dutch baby have to be made in a cast iron skillet? ›

Be sure to use a 9- or 10-inch skillet for making this pancake. The smaller size increases the puff while helping the pancake keep its shape. The pan doesn't have to be cast iron; you can use any oven-safe pan or baking dish of a similar size.

What happens if you don't brown butter enough? ›

Under-browned butter won't carry as much flavor, and won't bring that lovely nuttiness to your bake. It will look lighter as you'll see in the photo below. Over-browned butter will taste bitter or even burnt, and be darker brown in color, as you can see in the photo below.

How do you know if you messed up brown butter? ›

How will I know if my butter is burnt? Your butter will smell and taste burnt. When your butter is perfectly browned it will smell slightly nutty, warm and a bit caramelized. It shouldn't look black.

Tell Me More ›

How much volume is lost when browning butter? ›

You can expect to lose around 1 tablespoon of water per half cup. To make up the for loss I recommended adding 1-2 tablespoons of water or milk to the browned butter. See my brown butter chocolate chip cookie recipe as an example.

Read On ›

How much does butter reduce when browned? ›

Check for doneness: To check if the butter is browned to your liking, while the butter is in the saucepan, clear away some of the foam and spoon a little of the butter onto a white plate. Account for evaporation: Brown butter reduces in volume by 20-25% as water content cooks off.