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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This is totally what I’m going to use my blueberries on! Your Pic’s are stunning btw!
thanks for the compliments on my pics – I appreciate it!
I LOVE dutch babies! And with blueberries? AWESOME! I need to experiment with my dutchies a bit more.
Do you think gluten free all purpose mix would work? Or coconut flour? Your description makes this a MUST-MAKE!!!!
I would say use a GF AP mix rather than coconut flour since CF is such a sponge – not sure what it would do here. I would use your standard GF blend or just oat flour would likely be fine. LMK how it goes!
The blueberries in here look amazing!
:)
I love pancakes and I was actually planning on making pancakes for breakfast tomorrow! ;) This recipe looks like a winner! I’ve never tried Dutch pancakes but the texture sounds fantastic.
So much easier than regular pancakes – nothing to flip or babysit!
I LOVE a good Dutch baby! I was actually born in holland and yes, we ate Dutch babies growing up. I still love them now. I like your twist with the blueberries. My (not Dutch) baby Hunter would love this, he is obsessed with blueberries.
Thanks for LMK you really did eat them in Holland!
I have never had a dutch baby pancake before. The texture of it looks fabulous in your photos. Lately blueberries and raspberries seem to disappear constantly at my house, just can’t get enough! During these hot summer months having the dutch baby chilled sounds fabulous!!!
It’s sort of like a chilled, thick crepe. Hard to describe but I loved it actually!
I love baked pancakes and oh my gosh, yours looks incredible!!! Yum!!
I’ve never tried Dutch baby before! Yours look so nice and chock full of berries. No need for sweetener even.
Only if your fruit is on the bitter side!
That looks really good! I have only ever seen them plain – no fruit. I love your plates, do you mind sharing where they’re from?
The thrift store! I try to by all my blog dishes there b/c I’d go broke! Sometimes I get lucky and find ones like these. Thank you for noticing!
Aw, darn, I would have loved to pick some up… but what a great find!! :)
I’ve never made a Dutch baby before but if it can look this good, I’m in!
That skillet is gorgeous!
German pancakes are a Sunday morning staple in my house. We won’t make pancakes any other way! (I’ll have to try pouring it over blueberries next time.)
You’ll love the bb’s in it if you’re already used to plain – it’ll seem like a nice treat!
I keep seeing these recipes and vow to make one only to not get my act together. Yes, blueberries in everything right now.
I love Dutch baby pancakes. Although, I’ve only enjoyed it one time. And guess what? It was blueberry! I can’t remember for the life of me where I was. A brunch of some sort! But it was delicious and yours looks just like it, but even better. Pretty pictures!
I am all about blueberries right now. They are on major sale this week and I am baking all of my cookbook recipes using blueberries right now! And shoveling the rest in my mouth. Can’t get enough.
I’ve had 1 bb recipe the past 2 weeks, and have 2 more in drafts. In total love with them this season, too!
I have all of these ingredients in my kitchen right now. And I am very much tempted to make this. I love brinner, too!
Enjoy!! :)