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 this. I made your dutch baby recipe on Saturday for the first time and it turned out wonderfully! I also wrote a blog post about it! You will have to take a look!
I have always admired your photography, it is beautiful!
Thank you!
Thanks for trying the recipe and glad you loved it! I just took a peek at your post – so very blueberry-loaded and that’s awesome! I would have loved to take a bite :)
Hi Averie, I stumbled across your blog this morning, while trying to decide what to make for breakfast…. what a happy find! Made this Dutch baby, wow it went down a storm. I’ve never made one these before, my mind is full of different flavours that would work – rhubarb and ginger would be great. I really like your way of explaining recipes, very personal and conversational in your approach, which is a pleasure to read. Will be following you with interest :)
Thanks for finding me, glad you like what you see, glad you like my style and tone :) And so happy that you loved the dutch baby! And yes, super versatile from savory/cheesey/onions/peppers to sweet with strawberries or seasonal fruit. Really the sky’s the limit!
this pancake it make’s it fast, but i’ll eat it faster because i can’t resist to such an amazing and crunchy delicious pancake dessert, yummmmmy :D
Beautiful! I have just pinned this and will be making it for breakfast this week!!!
Thanks for pinning and enjoy! LMK how it goes!
This looks so delicious! I have to admit, I don’t think I’ve ever had a dutch baby before! I’m a diedhard pancake fan though, and although it isn’t exactly the same, I say it’s worth a go, right? :)
enjoy!
The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.
I just made this for breakfast today – I did not have an oven-safe skillet, but I baked it in an 8×8 pan – everyone loved it! The cinnamon and nutmeg made the kitchen in my little apartment smell so wonderful while it was cooking. We all agreed that I should definitely make it again. Thanks for the great recipe!
So glad you loved it and yes, the cinn and nutmeg do wonders to make your house smell like a bakery, don’t they! :)
This is beautiful, and looks delicious! A question, though–I’ve made something very similar for years, and it also includes 1/2 cup milk in the recipe. I didn’t see any milk in your recipe, and was curious–isn’t the batter too thick to pour without milk or other liquid?
Glad you’ve tried similar. It’s there!
This is stunning. You know how I love my pancakes! :)
Thank you! And yes I do.
And thanks again for the linky love on your last post :)
It’s been about a year since I made a Dutch baby–this post makes me want to remedy that immediately! I’ve put berries on top of them, but never tried baking them into the batter–love it!
I love making these. It is like magic when they rise. Love the use of blueberries. I generally use apples which means waiting until fall. And yes, I call it a German pancake because it was my grandma’s specialty and that’s where she hailed from!
This Dutch baby looks looks stunning in your blue skillet! I may just have to make one of my own. xo
And we have matching skillets – how bout that. :)
Dutch babies are our favorite- we call them hoot-a-nanny’s in our house. We often have it breakfast for dinner! The blueberries have been so good lately, I must try it with them baked in!
I love the name you give it! That’s so fun!
I have always wanted to make one of these. Yours looks perfect and the pics are so bright and pretty! Much healthier than I thought too.
I liked these pics too – and the recipe :) Sometimes I love the recipe but the pics don’t do it justice. And thanks for the tweets you always do – noticed and appreciated!
This looks delicious! I must tell you that my husband is Dutch and he makes Dutch babies all the time. They are wonderful for breakfast and brinner! Thanks for this post and for bringing some well-deserved attention/recognition to this yummy food.
Glad to hear that this has some authenticity :) Thanks for sharing!
I love the Dutch Baby Pancake!!!
I never thought to make one at home, but I will have to do that!