Blueberry Dutch Baby Pancake Recipe — This oven-baked pancake has the chewiness of crepes with the thickness of clafoutis, and making it is as easy as making pancake batter! Because it’s baked, there’s no need to stand around flipping pancakes!
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Quick Dutch Baby … with Blueberries!
Baking one big pancake in a skillet rather than standing at the stove flipping them one by one is like hitting the pancake jackpot. Enter: the Dutch Baby.
It’s so fast and easy to make and you don’t have to stand at the stove and flip pancakes. Big bonus.
The batter comes together in one bowl with a whisk, and it’s poured over melted butter and blueberries in a skillet, and baked. The berries are juicy and abundant and just burst in your mouth with every bite.
It’s amazing that this recipe uses just two eggs and one-half cup of flour, and that it produces this big pancake that feeds a family, with leftovers. It’s value-based eating at its finest. Lots of bang for your buck both in terms of keeping costs and calories lower.
While it bakes, it puffs up and is pretty impressive looking immediately coming out of the oven, making you look like a seriously talented chef. It falls as it cools, but there’s a nice puffy wow factor right out of the oven. Ironically, there’s no baking soda or powder used. Almost magical puffing thanks to just two eggs.
The Dutch baby is lightly sweetened and satisfying both as a breakfast option or for brinner.
Breakfast-for-dinner when you realize you’ve got 20 minutes to get something on the table and haven’t started anything and your fridge is sparse. If you’ve got 2 eggs and a little flour, you’re in business.
Blueberries can do no wrong.
Blueberry Dutch Baby Ingredients
To make this Dutch baby pancake recipe with blueberries, you’ll need the following:
- Unsalted butter
- Blueberries
- Eggs
- Milk
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cinnamon
- Nutmeg
- Salt
- Confectioners’ sugar (for dusting)
How to Make a Dutch Baby with Blueberries
This is my go-to blueberry breakfast recipe when I need something on the table now. You can use a whisk or a blender to make the batter, then the pancake gets baked. That’s it!
- Place 2 tablespoons butter in a cast iron skillet, then pop it into the oven while it’s preheating.
- Once the butter has melted, sprinkle blueberries evenly onto the skillet.
- Whisk together the Dutch baby batter, then pour it into the skillet.
- Bake the blueberry Dutch baby pancake until the center is set. It will puff up while baking and the edges may curl up; this is normal.
- Allow the homemade Dutch pancake to cool in the skillet momentarily before optionally dusting with confectioners’ sugar.
Dutch Baby Pancake FAQs
What’s a Dutch baby, you ask? A playful name for an oven-baked pancake that has the chewiness of crepes with the thickness of clafoutis. It doesn’t have the sponginess that traditional pancakes have. It’s denser and chewier rather than soft and fluffy.
There are many different recipe names for large, skillet, oven-baked pancakes, going by German oven pancakes, Finnish pancakes or Swedish pancakes, which also go by pannekoeken and Dutch babies. I think there’s plenty of overlap between the recipes.
I don’t know if people from those countries really eat the pancakes with their country’s namesake, or if they’re just Americanized adaptations like ‘French fries’. Whether the Dutch eat this or not, we loved it.
Any large, oven-safe skillet will do. I used my Le Creuset 10-1/4-Inch Skillet. This Lodge Pre-Seasoned Cast-Iron Skillet has 2500+ rave reviews and it’s 15 bucks.
No, you can also bake this Dutch baby pancake recipe in a 9×9-inch baking dish.
I used frozen berries for reasons detailed here, but fresh will of course work. You may need to shorten your baking time slightly.
No, you can omit the blueberries and bake this as a plain Dutch pancake.
Absolutely! Many recipes have you make the batter in a blender, but I used a mixing bowl and a whisk. There’s no need to drag out special kitchen equipment if you don’t have to!
This Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days. I prefer eating the leftover portion cold, like chilled pie, rather than reheating it.
What to Serve with a Dutch Baby Pancake
You can serve this Dutch pancake with a simple dusting of powdered sugar, or you can drizzle a little maple syrup over top. It also pairs nicely with jam and fruit preserves.
Side dishes that pair well with a blueberry Dutch baby include:
- Air Fryer Bacon
- Vanilla Fruit Salad
- Hash Brown Crust Quiche
- Baked Ham and Cheese Omelette
- Waffle Iron Hash Browns
Tips for Making a Dutch Baby Pancake with Blueberries
You can skip the blueberries and keep this Dutch pancake plain, or try another favorite fruit. I can’t get enough blueberries lately, as evidenced by the best muffins, coffee cake, pancake-cake, and loved them in the Dutch baby.
You’re welcome to use any kind of milk you’d like in this Dutch baby pancake recipe. If using a non-dairy milk, make sure it’s unsweetened.
Lastly, be sure to keep a watchful eye on your Dutch baby because it’s baking in quite a hot oven and can burn easily.
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Blueberry Dutch Baby Pancake
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 ¼ cups frozen blueberries, add them frozen, do not thaw first; fresh may be substituted, possibly reducing baking time by a few minutes
- 2 large eggs
- ½ cup milk
- 2 to 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ¾ teaspoon cinnamon
- ¾ teaspoon ground nutmeg
- pinch salt, optional and to taste
- confectioners’ sugar for dusting or jam for serving, optional
Instructions
- Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
- Place butter in the skillet. Put skillet in the oven to melt the butter; it’s okay to put it in while oven is still in preheating mode.
- After butter has melted, about 3 to 5 minutes, remove skillet from oven.
- Evenly sprinkle blueberries over the butter; set skillet aside.
- In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
- Add the flour, cinnamon, nutmeg, optional salt, and whisk until smooth and free from lumps.
- Slowly and evenly pour batter over the blueberries.
- Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. If using fresh berries, you may need to reduce baking time because they release less water than frozen. Keep a watchful eye on your Dutch baby because it’s baking in quite a hot oven and can burn easily.
- Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners’ sugar.
- Carefully slice (don’t scratch your skillet) and serve; optionally spread jam over it.
Notes
- Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days. I prefer the leftover portion cold, like chilled pie, rather than reheating it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Blueberry Breakfast Ideas:
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Soft & Fluffy Blueberry Pancakes — The blueberries are sweet, juicy, and I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.
Blueberry Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made and highly recommended!
Blueberry Muffin Bread – Tastes like one big muffin top. Ridiculously soft and moist!
Sour Cream Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!
Blueberry Coffee Cake — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
Blueberry Pancake Breakfast Squares – Craving pancakes but not the work of standing at the stove flipping them? Make these EASY breakfast squares with only THREE ingredients!! Perfect for weekend brunch or as a make-ahead weekday breakfast!
100-Calorie Cheesy Sausage and Egg Muffins — Low-carb baked egg muffins that are loaded with juicy sausage and cheese! EASY, ready in 30 minutes, and perfect for breakfast, brunches, snacks, or breakfast-for-dinner!
I love a good dutch baby! Growing up, this was the only thing my dad new how to cook (without blueberries). He would make it for special occasions – like if I was coming home or leaving for college. He called it an Austrian Pancake!
My dad used to make pancakes and popovers. And grill stuff. That’s funny your dad made these!
I’ve never made anything like this at all. It look beautiful – love how blueberries burst in baking.
I love those bursts, too! The colors are just great!
gorgeous Averie!
Dutch babies are the best!! We have them all the time since my mom grew up LOVING them. I love your blueberry version. I looks incredible and so pretty!
I’ve been ALL about blueberries lately!
I make a blueberry clafoutis that is similar to this! It is one of my all time favorite recipes, especially when it is blueberry season. And it’s not to sweet, so I justify eating it for breakfast. I might just starting calling it a dutch pancake to further justify indulging in the morning. :) I must try this recipe as well, as I’m sure I love it!!
I have a clafoutis recipe that’s similar too! People are scared of the name and the post never gets any love. Lol
I’ve also wanted to make a Dutch baby for a while, but I had never seen them with blueberries. So much more festive! I haven’t been commenting on your recent posts, but they’ve all been lovely as usual. This one just needed the extra thumbs up from me!
I was wondering what happened to you! I see you comment on giveaways and glad to know you’re still reading, just in stealth more. Thanks for the extra 2 thumbs up today though :)
I’ve always wanted to make a dutch baby. This looks like a wonderful recipe to get started, Averie!
Your berry recipe photos are all so pretty! And it’s funny, I said to Andy first thing this morning, ‘do we have eggs? maybe i’ll make a Dutch Baby’. Think I’ll use raspberries! :)
NO WAY!!! What are the odds?!! Enjoy it!
HAHAHA :) I WANT THEM!!!!
I have recently got the skillet pan obession too! I actually did a pie in one recently. I have never though of making breakfast food in it though. I love the look of this. Totally legal for breakfast but almost a dessert. GREAT!
Dessert for breakfast disguised as a pancake …yes :) And I love desserts in skillets. Check out this action! https://www.averiecooks.com/chocolate-chip-peanut-butter-oatmeal-skillet-cookie/
I love pancakes – but, you are correct, standing around flipping them is no fun!
But this “dutch baby” sounds scrumptious! Wow! Thanks so very much for sharing! I am def. gonna have to try this this weekend!
-Shashi
Enjoy & LMK how it goes!
bring on the blueberries!!!
I’ve never heard of a Dutch baby. This looks divine!
I can’t get enough blueberries lately either! And this recipe looks like the perfect way to get some more! It’s so pretty too. :)
And I have another recipe next week with berries. And another one the following. I am trying to only do 1 per week. lol
Another great recipe for my cast iron skillet! I’ve made an oven pancake with sautéed apples and toasted pecans, but the recipe had some milk in it, so the batter was a little runny. I love the density of your Dutch baby and could see it with other berries and/ or bananas too! I usually never feel like I have the time or patience to stand and flip pancakes (or make crepes) so recipes like this are great time savers…all of the flavor without the work!
You and me both love our skillet recipes. Such a time saver! And yes on the other fruit – soooo many ways to go with this. You could almost do like a ‘banana upside down cake’ type recipe. Caramelize the bananas first w/ butter & brown sugar, then pour the egg over it, and bake. In fact, that may be another recipe for me :)
Flipping pancakes – that’s why in 5 yrs of blogging, I have precisely 3 pancake recipes. Vegan, plain, chocolate. DONE.
I made a German pancake once, with apples! It was good. I am imagining the good that could come with blueberries.
SO good! I need to do apples in the fall of the year, too!