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Balsamic Blueberry Pancake

Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins

This Dutch Baby pancake is flavored with the our own zesty balsamic vinegar sweetened with blueberries and a touch of brown sugar. The added eggs make it rich and cake-like, but make no mistake this is all breakfast!

Blueberry Balsamic Dutch Baby

For the Pancake Mixture
 ½ cup Food + People Pancake Mix
 ½ cup milk
 2 tbsp Colavita Extra Virgin Olive Oil
 1 tbsp Colavita Lemon Extra Virgin Olive Oil
 3 eggs
 2 tbsp lemon zest
 butter or cooking spray for the pan
For the Blueberry Balsamic Mixture
 10 oz frozen blueberries
  cup Colavita Balsamic Vinegar
 3 tbsp brown sugar
 fresh blueberries
 lemon zest
 confectioner's sugar
Make the syrup

In a medium saucepan over medium heat, combine the frozen blueberries, Colavita Balsamic Vinegar and
brown sugar. Bring to a boil, then reduce the heat and simmer until thick and syrupy, about 10 minutes.
Can be made 2 days ahead and stored in the fridge.

Make the pancake batter

Combine all the pancake ingredients into a blender and blend until smooth. This batter is best if left to rest at
room temperature for 15-30 minutes.


Heat your oven and a 9-10” cast iron skillet or oven safe pan to 425°F. Once the oven and pan are hot and at
temperature, remove the pan from the oven using oven mitts. Place 1-2 tbsp of butter in the pan and swirl
until well coated.


Place the pan on a trivet (or something to protect your counter from burning) and pour in the pancake batter.
Spoon in half the balsamic blueberry mixture, taking care to evenly distribute it over the top of the pancake.
The mixture will sink into the batter, don’t worry about that.


Place the pan back in the oven and bake for 15 minutes. Remove from the oven. Spoon the remaining
Balsamic Blueberry mixture on top, as well as lemon zest and confectioner’s sugar.


Cut into 4- 6 pieces (like pizza) and serve.


Please see Giving Broadly for a wonderful, curated list of female food makers