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 was outstanding. Followed Recipe to the T. Cooked up perfectly at 19 minutes. Thank you!
One question: this recipe says to put the fruit on the bottom while most say add the fruit on top. Does it matter?
This is the way that I make it and it turns out great. I can’t say about the other method since I don’t do it that way.
This came out really well and my family devoured it. I used fresh blueberries and only cooked it for about 16 minutes. It was fully browned and couldn’t have taken any more time in the oven. I like these with some confectioners sugar as stated in the recipe along with a good squeeze of lemon juice, but sometimes I just go with maple syrup too.
Thanks for the 5 star review and glad this came out really well for you!
This was outstanding. Followed Recipe to the T. Cooked up perfectly at 19 minutes. Thank you!
Thanks for the five star review and glad it turned out outstanding!
This came out really well and my family devoured it. I used fresh blueberries and only cooked it for about 16 minutes. It was fully browned and couldn’t have taken any more time in the oven. I like these with some confectioners sugar as stated in the recipe along with a good squeeze of lemon juice, but sometimes I just go with maple syrup too.
Just tried this tonight. It was so good I almost ate the whole thing. Oh I also put raspberry on top of the sugar. So good,
Thanks for the 5 star review and glad this was a winner!
Just tried this tonight. It was so good I almost ate the whole thing. Oh I also put raspberry on top of the sugar. So good,
I love berries! I love pancakes! What a beautiful creation we have here!
Thanks!
I love berries! I love pancakes! What a beautiful creation we have here!
I love Dutch babies so much! At our house we make mini ones in muffin tins!
We just made this for breakfast and it was absolutely delightful! My partner, in a more poetic moment, declared it was like eating “blueberries nestled in a cloud.” We used vegan margarine instead of butter, almond milk in place of the real milk, and (because we couldn’t find cinnamon or nutmeg) used Chinese five spice. It was delicious! We have plans to make a strawberry-raspberry Dutch baby for Canada Day, given how easy and impressive looking this turned out to be!
Thanks for trying the recipe and glad it came out great for you! Glad your substitutions worked great and that you’ve got another version you plan to make!
I made this in a 9×9 pan since I didn’t have a skillet. Turned out pretty good, but I should’ve halved the amount of blueberries. Way too many berries!
For me, there’s never such a thing as too many blueberries but add to taste next time.
What a wide assortment of choices you offered for breakfast or brunch choices…I had wondered if blueberries would work..
Thanks for all the other possibilities.Made the blueberry “dutch pancake” and my wife loved them..
Thanks for trying the recipe and I’m glad it came out great for you!
How many adults will this feed?
Depends on the adults….2 to 4 depending on how hearty their appetites are, if you’re serving other things with it, etc.
We didn’t have blueberries so I used strawberries instead. Just as good (Y)
Oh that’s great to hear and glad you enjoyed the recipe!
Just tried them – and they were just as delicious as they looked – really loving your pictures, a few seconds staring and I’m drooling!
Thanks for trying the recipe and I’m glad it came out great for you!
What size skillet did you use?
Re-read the post – it’s in there with a link :)
Oh! How could I have missed that?? Thanks!