A Blueberry Dutch Baby is a quick and easy baked oven pancake that delights everyone. Its high puffs, crisp edges, and tender delicious center is such a treat that it just might become a weekend tradition!
And I promise, it will draw family to the table quicker than you can blink.
What Is a Dutch Baby Pancake?
Also called “German Pancakes” or “Dutch Puffs,” these easy pancakes are usually cooked in a cast-iron skillet until golden and puffy. Much like a breakfast souffle, a popover, or Yorkshire pudding. Just a bit more rustic.
Dutch Baby Pancakes have been around a few years. First found in a 1919 edition of the St. Francis Hotel Cookbook (one of my all-time favorite hotels), the Dutch Baby became popular in the 1960s by David Eyre who published a recipe in The New York Times.
How To Make Dutch Baby Pancakes
While dramatic, these oven-baked pancakes couldn’t be easier to make. Begin by making a simple batter of milk, eggs, flour, and maple syrup. While the oven heats to 425 degrees F, let the butter melt and mingle with a handful of blueberries. Once hot, remove the skillet, pour in the batter and return to the oven. Bake until browned, puffy and beautiful!
A Simple Oven Pancake Batter
A Dutch Baby batter is made simply with eggs, milk, and flour.
Add a simple sweetener like maple syrup or brown sugar, a dash of spice, a splash of flavor, and a little salt. For me, the spice always seems to be cinnamon and it wouldn’t be “right” without vanilla extract for me.
While plain Dutch Baby pancakes are delicious all on their own, fruit adds such a delicious, sweet flavor. Berries are always a win but apples, peaches, figs, and plums make wonderful additions.
Let the oven come to full temperature and pour the batter into a hot skillet for best results.
If you want to make it ahead, refrigerate the batter overnight and let it come to room temperature before adding to the hot skillet. A cold batter doesn’t puff nearly as high as a room temperature batter does.
Baking the Oven Pancake
Bake the Dutch Baby for 20 to 25 minutes. You want a deep brown color and dramatic puffs around the edges. While all oven are different, mine tends to bake perfectly at about 22 minutes. Dust with powdered sugar when it comes out of the oven.
Serving the Dutch Baby
Much like a souffle, the dramatic puffs deflates quickly. Gather the family before it comes out of the oven!
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons maple syrup
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp table salt
- 4 tablespoons butter
- confectioners’ sugar
- Preheat the oven to 425 degrees F. Add 2 tablespoons butter and the blueberries in a 10-inch cast-iron skillet and place in the oven as it heats. Remove once the butter melts; 3 to 5 minutes.
- As the butter is melting, in a bowl whisk together the milk, eggs, maple syrup, and vanilla. Add the flour, cinnamon, and salt; whisk until very smooth with no dry flour remaining.
- Remove the skillet from the oven and brush the melted butter to grease the sides of the skillet.
- Quickly but carefully pour the batter into the center of the hot skillet. Give it a quick stir to distribute the blueberries if necessary.
- Return the skillet to the oven and bake until browned and nicely puffed; 20 to 25 minutes.
- Remove from the oven and dust with confectioners’ sugar.
- Make ahead: Make the batter the night before and refrigerate until ready to bake. Let the batter come to room temperature before pouring into the hot skillet.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 157mgSodium: 263mgCarbohydrates: 53gFiber: 1gSugar: 38gProtein: 8g