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! 

overhead view of blueberry dutch baby pancake in skillet next to slice on a plate

What is a Dutch Baby Pancake? 

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.

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 clafoutisIt 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.

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. 

slice of blueberry dutch baby pancake on a plate

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.

overhead view of a blueberry dutch baby pancake in a skillet

What’s in This Blueberry Dutch Baby Pancake? 

To make this Dutch baby pancake recipe, you’ll need: 

  • Unsalted butter
  • Blueberries
  • Eggs
  • Milk
  • Granulated sugar
  • Vanilla extract
  • All-purpose flour
  • Cinnamon
  • Nutmeg
  • Salt
  • Confectioners’ sugar (for dusting) 

close up of bite of blueberry dutch baby pancake on a fork

How to Make a Dutch Baby Pancake 

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 pancake 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.

slice of blueberry dutch baby pancake on a plate in front of a skillet

What Type of Skillet Should I Use? 

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. 

Do I Have to Use a Cast Iron Skillet? 

No, you can also bake this Dutch baby pancake recipe in a 9×9-inch baking dish. 

blueberry dutch baby pancake in a cast iron skillet

Should I Use Fresh or Frozen Blueberries? 

I used frozen berries for reasons detailed here, but fresh will of course work. You may need to shorten your baking time slightly.

How to Store a Dutch Baby Pancake

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.

overhead view of slice of blueberry dutch baby pancake on plate with fork

Do I Have to Add the Blueberries? 

No, you can omit the blueberries and bake this as a plain Dutch pancake. 

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

slice of blueberry dutch baby pancake on plate with fork

Tips for Making a Dutch Baby Pancake

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.

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! 

Blueberry Dutch Baby Pancake
Yield: 4

Blueberry Dutch Baby Pancake

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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! 

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 1 1/4 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
  • 1/2 cup milk
  • 2 to 3 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • confectioners’ sugar for dusting or jam for serving, optional

Instructions

  1. Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
  2. 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.
  3. After butter has melted, about 3 to 5 minutes, remove skillet from oven.
  4. Evenly sprinkle blueberries over the butter; set skillet aside.
  5. In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
  6. Add the flour, cinnamon, nutmeg, optional salt, and whisk until smooth and free from lumps.
  7. Slowly and evenly pour batter over the blueberries.
  8. 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.
  9. Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners’ sugar.
  10. 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 Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 360Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 111mgSodium: 89mgCarbohydrates: 63gFiber: 2gSugar: 46gProtein: 6g

More Blueberry Breakfast Recipes:

The Best Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make! 

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at averiecooks.com

Soft & Fluffy Blueberry Pancakes — The blueberries are sweet, juicy, and I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.

Soft & Fluffy Blueberry Pancakes with bite taken out of stack

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made and highly recommended! 

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze

Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist! 

Blueberry and Cream Cheese Muffin Top Bread

Extra Soft and Moist Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!

Extra Soft and Moist Blueberry Muffins

Blueberry Coffee Cake — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!

Slice of Blueberry Coffee Cake on plate

Blueberry Pancake Breakfast Squares – Craving pancakes but not the work of standing at the stove flipping them? Make these EASY breakfast squares with only THREE ingredients!! Perfect for weekend brunch or as a make-ahead weekday breakfast!

Two Blueberry Pancake Breakfast Squares on white plates

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