This morning I woke up with a craving for blueberry pancakes. I don’t like cooked fruit so I’ll blame in on the pregnancy. Ihop was an option but I cook better than them so I decided on oven baked German Pancakes!


Recipe yields 18 petite pancake cups


1 cup milk

6 eggs

1 cup flour

1/2 tsp salt

1 tsp vanilla

2 tsp lemon zest

1/4 cup butter melted

1 batch Katies blueberry filling

powdered sugar for dusting

Preheat oven to 400.

Mix first 6 ingredients in a blender, sifting the flour in. Add in the butter in two turns to temper the eggs. Batter should have no lumps.

Grease muffin tins well and fill half way distributing batter evenly between 18 cups.

Bake for 17 minutes, or until puffy and golden on top.

Fill with Blueberry filling and dust with powdered sugar.


Recipe yields 1&1/2 cup

Recipe by Katit Bonzer


6oz blueberry container

1/2 cup sugar

 3 tbs cornstarch

2 tbsp water

2 tbsp unsalted butter

1 tbsp fresh lemon juice

1 tsp vanilla

In a saucepan on low med heat combine all but 1/4 cup blueberries with sugar in pan and simmer until the sugar is melted. (4 mins)

Mix water and cornstarch and then add to pan.

Cook until blueberry filling comes to a boil.

Pour into a bowl to cool and stir in butter, lemon juice and vanilla.

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