This is the fun, showstopper breakfast of the week because you are fully at the mercy of the Dutch baby when it goes in the oven. You will have absolutely no control over how it looks when it comes out, but I can promise you it will be a magical poufy pancake/popover/Yorkshire pudding-looking thing that will make you proud. But don’t fret when it deflates-it will happen quickly once it starts to cool so get it to the table ASAP when it comes out of the oven so everyone can enjoy!
I had never even had a Dutch baby until I saw the most beautiful one on the IG feed from Farmhouse Pottery, aka my go-to, very favorite pottery company. I made it for a friend when she came to visit (recipe here) and knew it would become an entertaining favorite because of how easy it is and how beautiful it looks when it comes out of the oven.
When I saw this one from my boo, How Sweet Eats, it was obvious that I had seen a glimpse of Heaven. Pistachios! Blueberries! Pistachio sugar! Oven-baked pancake!
And this pistachio butter…I’m telling you, it could be slathered on anything. This recipe makes more than you need, so keep it on hand for regular pancakes, waffles, French toast, etc. I swirled it into some oatmeal with dates and it.was.perfection. Recipe for that coming soon-ish. 
You 100% DO NOT need maple syrup for this. In fact, I implore you not to use it! Just let that pistachio butter melt allllll over everything and embrace the maple syrup-free life. (Disclaimer: I have nothing against maple syrup. Love the stuff! Just not here.)
[tasty-recipe id=”37013″]
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