Blueberry Dutch Baby Oven Pancake
A Blueberry Dutch Baby is a quick and easy oven pancake with dramatic puffs, crisp golden edges, and a tender, custardy center. Studded with juicy blueberries, it's a beautiful breakfast or brunch recipe that may quickly become a weekend tradition.
And it has a way of bringing everyone to the table the moment it comes out of the oven!
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What Is a Dutch Baby Pancake?
Also called a German pancake or Dutch puff, a Dutch baby is a large oven-baked pancake made in a hot skillet. A simple batter of eggs, milk, and flour rises dramatically in the oven, creating tall, crisp edges and a soft center.
It's similar to a popover or Yorkshire pudding but served as a rustic sweet or savory pancake. This version is lightly sweetened and filled with fresh blueberries.
For a simple year-round version, try my classic Dutch Baby German Pancake, which is naturally sweetened with maple syrup and makes an easy breakfast with ingredients you may already have on hand.
How To Make a Blueberry Dutch Baby
While the oven heats to 425°F, whisk together the milk, eggs, flour, maple syrup, cinnamon, vanilla, and salt until smooth.
Melt the butter in a cast-iron skillet and add the blueberries. Once the skillet is hot, carefully pour in the batter and return it to the oven. Bake until the pancake is deeply golden and dramatically puffed around the edges.
Tips for a Beautifully Puffed Dutch Baby
For the best rise, let the oven come to full temperature before adding the batter to the hot skillet. The heat is what helps create those signature puffs and crisp edges.
Blueberries are especially delicious in summer, but Dutch babies can easily follow the seasons. In autumn, try an Apple Dutch Baby with warm cinnamon and tender apples. For a cozy year-round breakfast, the Banana Dutch Baby Pancake is naturally sweet and especially good with maple syrup.
To prepare the batter ahead, cover and refrigerate it overnight. Whisk it again before using, then let it stand at room temperature while the oven and skillet heat.
Baking the Oven Pancake
Bake the Dutch baby for 15 to 20 minutes, or until deeply golden and puffed around the edges. Ovens vary, but mine is usually ready at about 20 minutes.
When it comes out of the oven, dot it with a little butter and dust it with powdered sugar. Serve it immediately while the edges are crisp and the center is warm.
Serving the Dutch Baby
Like a soufflé or popover, a Dutch baby begins to deflate soon after leaving the oven. That's completely normal-but it's also a good reason to gather everyone before it's ready!
Cut it into wedges and serve with powdered sugar, maple syrup, additional berries, or a squeeze of fresh lemon.
When strawberries return in spring, this Strawberry Dutch Baby is another beautiful way to serve the oven pancake, topped with fresh berries and powdered sugar.
Blueberry Dutch Baby Oven Pancake
Ingredients
- ½ cup milk
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 4 tablespoons butter
- ¼ cup blueberries
- confectioners' sugar
Instructions
- Preheat the oven to 425℉.
- Add 2 tablespoons of the butter and the blueberries to a 10-inch cast-iron skillet. Place the skillet in the preheated oven for 3 to 5 minutes, or until the butter has melted and the skillet is hot.
- Meanwhile, whisk together the milk, eggs, maple syrup, and vanilla in a bowl. Add the flour, cinnamon, and salt; whisk until the batter is smooth and no dry flour remains. You can also blend the batter until smooth.
- Carefully remove the hot skillet from the oven. Brush the melted butter over the bottom and up the sides of the skillet.
- Quickly pour the batter into the center of the skillet. If the blueberries have gathered in one area, gently redistribute them.
- mmediately return the skillet to the oven and bake for 15 to 20 minutes, or until the Dutch baby is deeply golden and puffed around the edges. Do not open the oven door during the first 15 minutes of baking.
- Remove from the oven, top with the remaining butter, and dust with confectioners' sugar. Serve immediately.
Notes
- Make ahead: Prepare the batter the night before, cover, and refrigerate. Before baking, whisk it again and let it stand at room temperature while the oven and skillet heat. Room-temperature batter will puff better than cold batter.
- Serving: A Dutch baby begins to deflate soon after it leaves the oven. This is completely normal. Serve it immediately for the crispest edges and most dramatic presentation.
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Skillet: A 10-inch cast-iron skillet produces the best rise and crisp edges. Remember that the handle will be extremely hot after baking.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Pancake and Breakfast Recipes to Try
- Banana Dutch Baby Pancake
- Dutch Baby German Pancake (Refined Sugar Free)
- Apple Dutch Baby
- Strawberry Dutch Baby
- Fluffy Pancakes Recipe
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Easy & fast...making pancakes takes longer so I love the recipe! Tasty but not too sweet.
Yay! So happy you enjoyed it, Kate. I actually made one on Saturday morning too :)!
How much blueberries? What’s the extra 4 tbs of butter for?
1/2 cup blueberries and as for the butter, use 2 tablespoons in the skillet and 1 tablespoon for serving.
We love blueberries and this is a fun way to enjoy them! Definitely will make it again!