This dairy-free delight is the perfect fancy looking blueberry dessert for your family or guests! It’s easy to make, delicious and looks just amazing!
Lately I’m just loving Dutch Baby pancakes. Be it savory or sweet, they’re one of my favorite things. There’s just something about the crispy yet super fluffy pancake that you can make so quickly for your family! And I love how versatile it is – sometimes I want a sweet one packed with fruit and ice cream. And other times it might be a savory one full of cream cheese and smoked salmon. YUM!
Now if you want to start making Dutch Baby pancakes as well, you need to get yourself a cast iron pan. It’s important the it’s a full cast iron one because if the handle is made from a different material like wood you cannot put it in the super hot oven. I’ll be honest, mine wasn’t super expensive but I’ve used it many times by now and it works perfectly.
The importance of a successful pancake is that the pan is super hot when you pour in the pancake batter. I also noticed that if you add anything other than the required eggs, flour and milk to the batter, it will not puff up as well. However, I still decided to add my trusted and well loved wild blueberry (bilberry) powder to the batter. As you can see, it didn’t puff up as much as it normally does but it puffed up enough to be great!
If you want the pancake to be super puffed up, just omit the blueberry (bilberry) powder. If you do want to use it, I got mine here and I absolutely love it and have used it in many of my recipes before! It’s also used in the DELICIOUS sauce that I drizzled over the pancake and the flavor is just insane. Soooo much blueberry flavor!! Bilberry is also called the European blueberry and they’re smaller, darker and very flavorful.
As well as the delicious sauce (finger-licking good!), I also topped the pancake with fresh blueberries and vegan vanilla ice cream. Vegan ice cream is great for when you’re trying to make a dairy free recipe! Obviously the pancake isn’t vegan because it contains eggs but I haven’t been able to make a successful vegan Dutch Baby version. And trust me, I tried. If you have managed it, let me know!!
Will you make this soon? Or how about my Mediterranean Dutch Baby Pancake?
Blueberry Dutch Baby Pancake
This dairy-free delight is the perfect fancy looking blueberry dessert for your family or guests! It's easy to make, delicious and looks just amazing!
Blueberry Dutch Baby Pancake
Pre-heat oven to 230°C (446°F). Put your cast-iron pan in the oven while it heats up. Once oven is hot, add oil to the pan and wait for one minute.
In a bowl, mix together eggs, salt, blueberry powder and all purpose flour. Slowly add in almond milk until it becomes one smooth batter.
Pour batter into the middle of the pan and bake for 18 - 20 minutes until the pancake is puffed up.
In the meantime, mix together lime juice, maple syrup and blueberry powder.
Take the pancake out of the oven and top with fresh blueberries, vegan vanilla ice cream and the blueberry sauce. Enjoy!
I used the Wild Blueberry Powder from Sunday Natural.
The bilberry (Vaccinium myrtillus/Myrtilli fructus), with its eponymous fruit, belongs to the heather family (Ericaceae). It is native to the temperate climate zones of northern Europe and Asia and prefers semi-shady locations such as deciduous and coniferous forests. Its blue colour is due to the high proportion of secondary phytochemicals it contains. The powder is particularly full-bodied and fruity with an intense violet colour.