Blueberry 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 clafoutis.

It doesn’t have the sponginess that traditional pancakes have. It’s more dense and chewy than soft and fluffy.

There are many different recipe names for large, skillet, oven-baked pancakes, going by German 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.

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. Or bake it in a 9×9-inch pan.

You can skip the blueberries and keep it 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.

The berries are juicy and abundant and just burst in your mouth with every bite. I used frozen berries for reasons detailed here, but fresh will of course work. You may need to shorten your baking time slightly.

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.

Blueberry Dutch Baby Pancake

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. The blueberries are juicy and abundant, but can be omitted or replaced with other fruit you have on hand. It’s amazing how much puff and bang for the buck you get with only 2 eggs and a small amount of flour in this easy, flavorful, puffy pancake.

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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

Directions:

  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. 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.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

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Have you ever made or tried a Dutch baby?