Imagine a breakfast so magical, it transforms from a simple batter into a sky-high, golden masterpiece that will make your taste buds dance with joy! This White Chocolate Blueberry Dutch Pancake isn't just a meal – it's an experience that combines the luxurious sweetness of white chocolate, the burst of fresh blueberries, and a perfectly crispy, puffy texture that will have everyone at your breakfast table absolutely mesmerized. Whether you're looking to impress brunch guests or treat yourself to a gourmet morning delight, this gluten-free wonder is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/2 cup gluten free flour
- 1 cup almond milk
- 3 large eggs
- 1/4 cup white chocolate chips
- 1/2 cup fresh blueberries
- 2 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it preheats to ensure the pan gets extremely hot.
- In a large mixing bowl, whisk together eggs, almond milk, vanilla extract, and salt until well combined and slightly frothy.
- Gradually sift the gluten-free flour into the wet ingredients, whisking continuously to prevent lumps. Mix until the batter is smooth and has a consistent texture.
- Carefully remove the hot skillet from the oven using thick oven mitts. Add 2 tablespoons of butter or olive oil, swirling to coat the entire pan's surface.
- Pour the prepared batter into the hot skillet. Quickly sprinkle white chocolate chips and fresh blueberries evenly across the surface of the batter.
- Return the skillet to the oven and bake for 18-20 minutes, or until the edges are golden brown and puffy, and the center is set.
- Remove from the oven and let the Dutch pancake rest for 2-3 minutes. The pancake will naturally deflate slightly during this time.
- Drizzle maple syrup over the top, slice into wedges, and serve immediately while warm and crispy.
Tips
- Pan Temperature is Key: Preheating your cast-iron skillet is crucial for achieving that signature dramatic rise and crispy edges. Make sure it's scorching hot before adding the batter!
- Whisk with Precision: When mixing your batter, whisk thoroughly to eliminate lumps and create a smooth, airy consistency. This ensures a light and puffy pancake.
- Don't Open the Oven: Resist the temptation to peek while baking. The sudden temperature change can cause your Dutch pancake to deflate.
- Serve Immediately: These pancakes are best enjoyed right out of the oven when they're at their puffiest and most impressive.
- Customize Your Toppings: While white chocolate and blueberries are divine, feel free to experiment with different mix-ins like nuts, other berries, or a sprinkle of powdered sugar.Pro Tip: For an extra-indulgent touch, serve with a dollop of whipped cream or a drizzle of additional maple syrup!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 140mg
