Blueberry Dutch Baby Recipe

The variety of ways in which our mornings differ really amuses me.  Your mornings and my mornings, I mean.  For instance, my kids generally wake up around 9am, but sometimes one is up by 8:30am and the other sleeps until 11am.  We eat breakfast around lunchtime.  Really.  There are many times that I’ve been cooking eggs at 11:45 am, wondering if perhaps I should actually be heating up leftovers for lunch.  Meanwhile, Amy’s little girl eats breakfast by 6:30am.  Then, they want to come visit at 8am, and I’m like, “Are you serious?  We’ll all be asleep!”  I love the slow mornings.  I just also love breakfast, so I make it happen. 

So, what do I make when it’s 11am and my kids are finally ready to eat?  Their favorite breakfast is a bowl of oatmeal with fruit, but we also make eggs and toast, fruit and yogurt, breakfast smoothies, and once in a while, pancakes.  Awhile ago, I made a Dutch Baby Pancake and transported it to Amy’s house for us all to share. 

That was a noon breakfast kind of day.  If you have kids, I bet you understand.  If you don’t have kids, I don’t even know what you will think of my schedule, but I was there once, too.  One day, I’ll implement an earlier routine, but at this time in our lives, this is what works for us.

So, a Dutch Baby is a fluffy, custard-like breakfast dish that can relate to pancakes and crepes, which are all basically dessert.  I love dessert for breakfast.  However, starting the day off with dessert really gets some people feeling all behind.  High calories, low nutrition, the impending crash of a sugar high… I understand those things, so this recipe is my attempt at redeeming the breakfast dessert.  You’ll notice that I’m not using refined sugar or dairy products, and the result is a breakfast dish that boasts a hint of sweetness and pairs very naturally with a quality maple syrup or honey.  

Homemade Dutch Baby Pancake

Dutch Baby Pancake

A fluffy, custard-like breakfast dish that easily adapts to your choice of fruit or flavor.
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Author: Libby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8


  • 1 1/3 cup flour try organic white wheat flour, organic unbleached white, einkorn, or spelt
  • 1/8 tsp. salt I use pink Himalayan
  • 2 cups coconut milk or regular milk
  • 4 eggs
  • 5 Tbsp. honey
  • 1 tsp. vanilla
  • 1/2 cup coconut oil or butter to be melted in the pan
  • 1-2 cups fresh blueberries


  • Begin by preheating your oven to 400 degrees.
  • Split the coconut oil between two, 10-inch, cast iron skillets (or use one 9x13 baking dish), then place them inside the oven to melt the oil.
  • Mix flour & salt, then add the coconut milk, eggs, honey, and vanilla and combine in a bowl or stand mixer.
  • Remove your cast iron from the oven and add the blueberries directly into the skillets.
  • Pour your batter evenly into each skillet, over the blueberries, and return the cast iron to the oven.
  • Bake for approximately 20 minutes, or until golden on top. The edges of the Dutch Baby will puff up and become a bit crisp, and the blueberries should be bubbling.
  • Serve with a drizzle of real maple syrup or a touch of powdered sugar.


- I love to use my blender for this recipe, but a stand mixer or hand mixer works just as well.
- This recipe will make one 9x13 baking dish, or two 10" cast iron frying pans (my method).
- Keep in mind that a flour with a heavy or very rough consistency may not provide the same results.


Serving: 1g | Calories: 376kcal | Carbohydrates: 28g | Protein: 6g | Fat: 28g | Saturated Fat: 23g | Cholesterol: 81mg | Sodium: 69mg | Potassium: 196mg | Fiber: 1g | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 2.4mg | Calcium: 26mg | Iron: 3.3mg
Course: Breakfast
Tried this recipe?Mention @ablossominglife or tag #ablossominglife!


  1. Very tasty! I will make it again. However there was a layer of melted butter on top after it finished cooking. Is that normal?

    1. Hmm that has never happened to me, and I probably wouldn’t mind if it did haha. I’m glad you liked it though!

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