Preheat your oven to 425°F (220°C). Place a large oven-safe skillet, preferably a cast-iron one, in the oven while it heats up. This ensures the skillet is hot when you pour in the batter, which helps create that lovely puff.
While the oven is preheating, gather your ingredients. In a blender, combine the eggs, flour, milk, pumpkin puree, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and salt. Blend on high speed until everything is well combined and smooth. This batter is the base of your delicious pancake.
Once the oven has reached the desired temperature, carefully remove the hot skillet from the oven. Be cautious as the handle will be very hot. Quickly add the butter to the skillet and swirl it around to coat the bottom evenly. This step is crucial to ensure the pancake doesn't stick.
Pour the blender batter into the skillet over the melted butter. Make sure the batter spreads evenly across the skillet.
Sprinkle the blueberries evenly over the top of the batter. The berries will sink slightly, creating pockets of sweetness throughout the pancake.
Return the skillet to the oven and bake for about 40 minutes. Start checking at 30 minutes to see if it’s puffed up, golden, and set in the middle. The baking time may vary depending on your oven and skillet size, so keep an eye on it.
Once done, remove the skillet from the oven. You’ll be greeted with a beautifully puffed pancake that looks like it came straight from a bakery. Let it cool for a minute.
Garnish with extra blueberries and dust with confectioners’ sugar if desired. You can also serve it with maple syrup, honey, or even a scoop of ice cream for extra indulgence.
Slice and serve warm, enjoying every fluffy, flavorful bite of your Pumpkin Blueberry Dutch Baby Pancake.
