Blueberry Dutch Baby Recipe
This post may contain affiliate links. Read disclosure policy.
Homemade blueberry dutch baby pancake is light, golden, and bursting with juicy blueberries, with crispy edges and a soft custardy center. This easy oven baked pancake comes together in minutes using simple pantry staples and fresh berries, making it a delicious, impressive breakfast that feels special but is incredibly simple to make.
If you have ever made my classic dutch baby, you already know how magical it feels to pull that puffed up pancake out of the oven.
This blueberry version is just as easy, but the pockets of warm, jammy berries take it to another level. It looks beautiful straight from the skillet, but it requires almost no effort. That is my favorite kind of breakfast.
We make this on slow weekend mornings when I want something that feels a little extra without actually doing extra work. It pairs perfectly with homemade whipped cream and a drizzle of maple syrup.
If you love cozy fruit versions, you would also love my apple dutch baby, which is another family favorite when apples are in season.
It reminds me a little of my banana oat pancakes in the way it feels wholesome and filling, but this one bakes all at once in the oven. No standing at the stove flipping pancakes for twenty minutes. Just blend, pour, and bake. Simple, beautiful, and always a hit.
Why you will love this recipe
- Uses simple pantry ingredients
- Comes together quickly in the blender
- Great breakfast for breakfast, weekend brunch, or breakfast for dinner
- Customizable with different fruits
What is a dutch baby pancake?
Dutch babies are a large oven baked pancake that can also be called German pancakes. They are made with eggs, milk, flour, and butter. Instead of cooking it on the stovetop like traditional pancakes, the batter is poured into a hot baking dish or cast iron skillet and baked at a high temperature. As it bakes, it puffs up dramatically around the edges and creates a golden, airy texture with a soft custardy center.
Ingredients needed
Eggs: Eggs give structure and help the pancake puff up beautifully in the oven.
Milk: Preferably whole milk, it adds richness and creates the soft custardy texture.
All purpose flour: Flour provides structure while keeping the pancake tender. Substitute for soft white whole wheat or even gluten free one to one flour.
Butter: Butter melts in the hot pan and creates crisp, golden edges.
Fresh blueberries: Frozen blueberries will also work. Blueberries add natural sweetness and bursts of flavor throughout the pancake. You can also use frozen blueberries if needed.
Vanilla extract: homemade or store-bought.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools you may need
Blender or a mixer
3 quart baking dish or cast iron skillet: A cast iron pan is ideal for crisp edges, but any oven safe baking dish will work well. You can use a 10 inch, or 12 inch cast iron skillet. Baking times will just need to be adjusted. 10 inch takes around 20 minutes whereas the 12 inch takes a little less (around 15 minutes).
How to make a blueberry dutch baby pancake:
Step 1: Preheat your oven to 400 degrees. Place your cast iron skillet or baking dish in the oven with the butter to melt and heat while the oven preheats. In a blender, add eggs, milk, vanilla. Then add flour, and salt. Blend until smooth. Let the batter rest for a few minutes.
Step 2: Carefully remove the hot skillet from the oven and add butter. Place back into the oven and let it melt being careful that it doesn’t burn.
Step 3: Pour the pancake batter into the hot skillet.
Step 4: Scatter the blueberries evenly over the top. Place the skillet in the oven and bake for 18 to 22 minutes, or until puffed and deeply golden around the edges.
Step 5: Remove from the oven and serve immediately. Top with whipped cream, maple syrup, extra blueberries, and powdered sugar if desired.
Variations
- Try adding a splash sprinkle of cinnamon to the batter for extra warmth.
- Swap blueberries for raspberries, blackberries, or sliced strawberries.
- For a lemon blueberry version, add a little fresh lemon zest to the batter before blending.
Save This Recipe
We'll get it sent to your inbox! Plus, get new recipes from us every week.
Topping ideas
- Powdered sugar
- Maple syrup
- Homemade whipped cream
- Lemon zest
- Yogurt
- Almond date butter
- Extra fresh berries
- Lemon curd
Tips
- Make sure the pan is fully heated before adding the batter. The hot pan helps create that dramatic rise.
- Do not open the oven while baking. Sudden temperature changes can cause the pancake to deflate.
- Serve right away for the best texture and presentation.
How To Store
Dutch baby pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 300 degree oven for about 8 to 10 minutes until warmed through. The texture will be softer once stored, but still delicious.
You can also freeze individual slices for up to 2 months and reheat in the oven.
FAQ
Yes. Add them directly from frozen. There is no need to thaw first.
Make sure your oven is fully preheated and your pan is hot before pouring in the batter. Room temperature ingredients also help.
You can substitute a cup for cup gluten free flour blend with good results.
Yes. Bake in a larger baking dish and adjust the baking time as needed.
Find More Delicious Breakfast Ideas:
- Whole Wheat Sourdough Banana Bread
- Sourdough Pumpkin Muffins
- Pumpkin Pie Overnight Oats
- Sourdough Biscuits
- Spinach Frittata
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife
Blueberry Dutch Baby Pancake
Save This Recipe
We’ll get it sent to your inbox! Plus, get new recipes from us every week.
Equipment
- Cast iron skillet
Ingredients
- 1 cup milk or dairy free milk
- 2 large eggs
- 2 tablespoons sugar honey or maple syrup would also work
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 2/3 cup all-purpose flour or white wheat flour
- 3 tablespoons butter to be melted in the pan
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400 degrees. Place your cast iron skillet or baking dish in the oven with the butter to melt and heat while the oven preheats.
- In a blender, add eggs, milk, vanilla. Then add flour, and salt. Blend until smooth. Let the batter rest for a few minutes.
- Carefully remove the hot skillet from the oven and add butter. Place back into the oven and let it melt being careful that it doesn’t burn. Pour the pancake batter into the hot skillet, then scatter the blueberries evenly over the top.
- Return the skillet to the oven and bake for 18 to 22 minutes, or until puffed and deeply golden around the edges.
- Remove from the oven and serve immediately. Top with whipped cream, maple syrup, extra blueberries, and powdered sugar if desired.
Notes
- You can use a 3 qt baking dish, 10 inch or 12 inch cast iron pan. If you use a 12 inch cast iron, your baking time may be shorter.
- Make sure the pan is fully heated before adding the batter. The hot pan helps create that dramatic rise.
- Do not open the oven while baking. Sudden temperature changes can cause the pancake to deflate.
- Serve right away for the best texture and presentation.
Very tasty! I will make it again. However there was a layer of melted butter on top after it finished cooking. Is that normal?
Hmm that has never happened to me, and I probably wouldn’t mind if it did haha. I’m glad you liked it though!