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Dutch Pancake with Fresh Blueberries

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

Just in time for Mother's Day we are sharing this Dad friendly Dutch Pancake! This super delicious and simple recipe can be whipped up in the blender and served with our homemade Maple Butter Syrup. Don't forget to top the pancake with your favorite fresh seasonal organic fruits!


Dutch Pancake
 5 eggs
 1 cup milk
 1 cup flour
 1 tsp vanilla extract
 1 tbsp granulated sugar
 ½ tsp cinnamon powder
 4 tbsp butter
 organic blueberries for topping
Maple Butter Syrup
 ½ stick salted butter
 1 cup maple syrup
 ½ tsp cinnamon

Preheat oven to 425. Place the butter in a 12-inch cast-iron skillet or 9x13 baking dish, place in the oven just until the butter is melted, then remove.


While the butter is melting combine the eggs, milk, flour, vanilla, salt, sugar, and cinnamon in a blender and blend until smooth.


To make the Maple Butter Syrup warm all ingredients in a small pot and drizzle over the pancakes.


Pour batter into the pan, over the melted butter. Bake for 23-27 minutes until the edges are brown and the middle is cooked through. Serve with maple butter syrup, a sprinkle of powdered sugar, and lots of fresh organic blueberries!

Nutrition Facts

Serving Size 1 Dutch pancake

Servings 0