Sometimes, I feel like a pancake house for all of the varieties of ways we enjoy pancakes. One year, my youngest asked for a pancake dinner for his birthday. Puff pancakes are my go-to pancakes because they’re faster and easier than traditional flapjacks. We went blueberry picking for Mother’s Day and are still working our way through the 12 pounds of blueberries we picked. Here is my favorite Einkorn puff pancake recipe with blueberries.
Puff pancakes are also called Dutch Baby pancakes or German pancakes. The first time I tried a puff pancake was in Holland. It was my first time visiting Europe, and on our travels through the Netherlands, we stopped at a pancake house that had every type of Dutch Baby pancake you could imagine, from sweet to savory.
Those pancakes quickly became a favorite food memory from our trip 10 years ago. And now we have been enjoying our own homemade version of puff pancakes.
Blueberry Puff Pancake Ingredients:
2 cups of Einkorn all-purpose flour (you can use regular all-purpose flour as well)
8 eggs
1 stick (8 tbsp) of melted butter
2 tbsp of honey
1/2 tsp of salt
2 tsp of vanilla
1 cup of milk or kefir
2 tsp of cinnamon
1 cup of fresh blueberries
Blueberry Puff Pancake Recipe
This pancake batter will fit in a 15-inch cast iron. This recipe halved will fit into a 12-inch cast iron.
Start by placing the stick of butter in the cast iron pan, then place the pan in the oven and begin preheating your oven to 400F.
*Use a Blender or Electric Hand Mixer*
While the butter is melting in the oven, prepare the pancake batter. This pancake batter must be mixed in a blender or with an electric hand mixer. I have tried several times to mix it by hand and couldn’t get enough air into the batter to make the pancake puff while cooking.
I use our Nutribullet blender. Start by adding the eggs, milk, vanilla, honey, and salt to the blender. Add the flour last. Put the lid on the blender and blend until well incorporated. You may need to stop blending halfway through and scrape the sides of the blender down, and then continue blending. Sometimes, flour will get stuck to the sides of the blender.
Remove the cast iron pan from the oven when the butter is melted but not burned. Pour the batter into the hot pan, add it to the melted butter, and sprinkle the blueberries on top of the batter. Then sprinkle the cinnamon on top of the blueberries and batter.
Place the pan in the oven and bake for 15 to 20 minutes until the edges are browned. The pancake will be puffed when you first take it out of the oven, then will slightly deflate as it cools.
Allow to cool for a few minutes before serving for ease of removing from the pan. Serve with a dollop of yogurt, maple syrup, and blueberries.
I hope you enjoy our favorite puff pancake recipe! For more homemade family inspiration and recipes follow along @homesteadonlakeside.
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Blueberry Puff Pancake Recipe
Equipment
- 1 blender
Ingredients
- 2 Cups Einkorn all-purpose flour
- 8 eggs
- 8 Tbsp melted butter
- 2 Tbsp Honey
- 1/2 Tsp Salt
- 2 Tsp Vanilla
- 1 Cup Milk or kefir
- 2 Tsp Cinnamon
- 1 Cup Fresh blueberries
Instructions
- This pancake batter will fit in a 15-inch cast iron. This recipe halved will fit into a 12-inch cast iron.
- Start by placing the stick of butter in the cast iron pan, then place the pan in the oven and begin preheating your oven to 400F.
- While the butter is melting in the oven, prepare the pancake batter. This pancake batter must be mixed in a blender or with an electric hand mixer. I have tried several times to mix it by hand and couldn't get enough air into the batter to make the pancake puff while cooking.
- I use our Nutribullet blender. Start by adding the eggs, milk, vanilla, honey, and salt to the blender. Add the flour last. Put the lid on the blender and blend until well incorporated. You may need to stop blending halfway through and scrape the sides of the blender down, and then continue blending. Sometimes, flour will get stuck to the sides of the blender.
- Remove the cast iron pan from the oven when the butter is melted but not burned. Pour the batter into the hot pan, add it to the melted butter, and sprinkle the blueberries on top of the batter. Then sprinkle the cinnamon on top of the blueberries and batter.
- Place the pan in the oven and bake for 15 to 20 minutes until the edges are browned. The pancake will be puffed when you first take it out of the oven, then will slightly deflate as it cools.
- Allow to cool for a few minutes before serving for ease of removing from the pan. Serve with a dollop of yogurt, maple syrup, and blueberries.
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