Blueberry, Banana & Pecan Dutch Baby

 I wanted to make pancakes for breakfast on Friday morning, but I have a pretty terrible attitude about pancakes. I don’t like standing over the oven and flipping them over. And I don’t usually think that they’re worth the indulgence. I’d rather save up my unhealthy food points for cookie dough or fried chicken, frankly. But, I married a pancake lover. I wanted to treat him to his favorite breakfast treat, but I also didn’t want to compromise my laziness. Enter the perfect middle ground: the Dutch baby. 

My apologies to the Dutch. I’m sure your babies are adorable and look absolutely nothing like breakfast food. I haven’t the faintest idea how the Dutch baby earned its peculiar name. A Dutch baby is just a big ole oven pancake, or a popover. You prepare batter as you would for pancakes, then instead of griddle-cooking, you pour the whole mess of batter into a skillet and watch the pastry puff up. 

I tried to make this recipe a bit healthier by loading up on the blueberries (they’re in season and they’re just so tasty). I used Greek yogurt to add creamy texture and relied on a ripe banana and just 2 tablespoons of sugar (one each of white and brown sugar) to sweeten the batter. Instead of topping with maple syrup, I lightly drizzled the pancake with honey. The flavor is fantastic. It tastes like something that you think is healthy until you read the label. But there is no secret unhealthy ingredient. It’s just fresh and delightful. 

Not only is this a great breakfast or brunch treat, but it is great served cold, like a blueberry pie, with a ton of some fresh whipped cream.  

Blueberry, Banana & Pecan Dutch Baby
Serves 4

You will need:
  • 2/3 cup toasted pecans, chopped
  • 2 tbsp. butter
  • 2 large eggs
  • 1 tbsp. each white sugar and brown sugar
  • 2 tsp. pure vanilla
  • 1/2 cup Greek yogurt (either plain or vanilla)
  • 1/2 cup all-purpose white flour
  • 1 2/3 cup fresh blueberries, rinsed (plus a few extra for scattering, if desired)
  • 1 ripe banana
  • 3/4 tsp. cinnamon
  • Honey (to drizzle), optional

  • Preheat the oven to 425. 
  • Place butter in skillet and set in oven until melted, 3 to 5 minutes. Remove skillet from oven and add blueberries. Set aside. 
  • In a large bowl, mix together eggs, sugars, vanilla, banana, and yogurt until creamy. Stir in flour and cinnamon and mix until no lumps remain. Stir in toasted, chopped pecans. 
  • Pour batter over blueberries, distribute evenly. 
  • Bake for 20 minutes, until center of the pancake is set. 
  • Remove from oven and drizzle with honey and extra blueberries, if desired. Serve hot. 

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