If you’re looking for a breakfast or brunch recipe that feels impressive, cozy, and effortless at the same time, this Blueberry Dutch Baby Pancake is exactly what you need. Puffy, golden, lightly crisp at the edges, and soft and custardy in the center, a Dutch baby is one of those magical oven-baked pancakes that looks fancy but comes together with simple ingredients.

The best part?
This recipe is made without baking powder. The dramatic rise comes entirely from eggs and steam in a hot oven – which also means fewer ingredients and a beautifully light texture.

This Dutch baby is baked with juicy blueberries, but it’s incredibly versatile. You can use almost any fruit or berry you love, making it perfect year-round for breakfast, brunch, or even dessert.

What Is a Dutch Baby Pancake?

• A Dutch baby pancake (also called a German pancake) is a large, oven-baked pancake that’s cooked in a hot, oven-safe pan – often a cast iron skillet. Unlike regular pancakes, a Dutch baby is baked all at once and rises dramatically in the oven, creating tall, airy edges and a soft center.
• Despite the name, Dutch babies are actually inspired by German pancakes, not Dutch cuisine. They’re known for their dramatic puff, eggy flavor, and custard-like texture.
• And yes – it’s completely normal for a Dutch baby to collapse after baking. That’s part of the charm.

Ingredients You’ll Need for a Blueberry Dutch Baby

• Eggs: The key ingredient that gives the Dutch baby its dramatic rise. As the eggs heat in the oven, they create steam that makes the pancake puff up – no baking powder needed.
• Sugar: Adds a touch of sweetness and helps the pancake brown beautifully in the oven without overpowering the flavor.
• Vanilla sugar: Provides gentle vanilla flavor and warmth. It complements both sweet toppings and baked fruit perfectly.
• Milk: Creates a smooth, pourable batter and contributes to the soft, custardy texture in the center of the pancake.
• All-purpose flour: Gives structure to the batter while keeping the texture light and tender, similar to a crêpe.
• Butter: Melts in the hot pan to prevent sticking and adds rich flavor while helping the edges crisp up.
• Blueberries: Bring juiciness, natural sweetness, and a fresh contrast to the eggy pancake. You can easily substitute any fruit or berries you like.

For Making a Dutch Baby, Here Are the Essential Tools You’ll Need

• Oven-safe skillet or baking dish: A heavy, oven-safe pan is essential for a proper Dutch baby. A cast iron skillet works best because it retains heat well, helping the pancake rise dramatically when the batter is added.
• Oven: A fully preheated oven is crucial. The intense heat creates steam from the eggs, which is what makes the Dutch baby puff up without any baking powder.
• Mixing bowl: Used to combine all the batter ingredients smoothly. A large bowl gives enough space to whisk without splashing.
• Whisk or blender: Ensures a lump-free, smooth batter. A whisk works perfectly, but a blender can make the batter extra silky.
• Measuring cups and spoons: Important for accurate measurements, especially for flour, milk, and sugar, to achieve the correct batter consistency.
• Heat-resistant oven mitts: Necessary for safely handling the very hot pan when removing it from the oven to add butter and batter.
• Serving plate or trivet: Provides a safe and attractive place to set the hot skillet once the Dutch baby comes out of the oven.

Here is the full Recipe for the Blueberry Dutch Baby Pancake

Ingredients:

For the Batter

• 5 large eggs
• 2 tablespoons sugar
• 1 packet vanilla sugar
• 170 ml milk (¾ cup)
• 100 g all-purpose flour (¾ cup)

Vanilla sugar alternatives:

• 2 tablespoons granulated sugar + 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar + ½ teaspoon vanilla bean paste

For the Pan & Filling

• 1 tablespoon butter
• 200 g blueberries (about 1⅓ cups)
  (or any other fruit or berries of your choice)

For Serving (Optional but Recommended)

• Whipped cream
• Vanilla ice cream
• Powdered sugar

Directions:

1. Preheat the Oven and Pan
   Preheat your oven to 180°C (350°F), top/bottom heat.
   Place your oven-safe pan or cast iron skillet inside the oven while it preheats. This step is crucial, the pan must be very hot to create the signature puff.
   
2. Prepare the Batter
   In a large bowl, whisk together the eggs, sugar, and vanilla sugar (or vanilla alternative) until smooth. Add the milk and whisk again.
   Add the flour and whisk until you have a smooth, pourable batter. The batter should be similar to crêpe batter, thin, not thick.
   Let the batter rest for 10 minutes. This allows the flour to hydrate and helps create a better texture in the finished Dutch baby.
   
3. Add Butter and Fruit
   Carefully remove the hot pan from the oven. Add the butter and swirl the pan until the butter is completely melted and coats the bottom.
   Scatter the blueberries evenly over the pan. You can use fresh or frozen berries, no need to thaw frozen ones.
   
4. Bake the Dutch Baby
   Pour the rested batter directly over the blueberries in the hot pan. Work quickly so the pan stays hot.
   Return the pan to the oven and bake for 20–25 minutes, until the Dutch baby is deeply golden, puffed up, and set around the edges.
   Avoid opening the oven door while baking – this can prevent the pancake from rising properly.
   
5. Serve Immediately
   Once baked, remove the Dutch baby from the oven. It will be very puffed at first and then slowly collapse this is completely normal.
   Serve immediately while warm, topped with whipped cream, vanilla ice cream, or a generous dusting of powdered sugar.

Fruit Variations & Flavor Ideas

• One of the best things about a Dutch baby is how adaptable it is. You can easily swap the blueberries for:
• Raspberries
• Strawberries
• Blackberries
• Sliced apples or pears
• Peaches or nectarines
• Cherries
• A mix of berries
• You can also bake it plain and add fruit on top after baking.

Tips for a Perfect Dutch Baby

• Use room-temperature eggs for better rise
• Always preheat the pan in the oven
• Don’t overmix the batter
• Let the batter rest for 10 minutes
• Avoid opening the oven while baking
• Serve immediately for best texture

Storage & Reheating

• Dutch babies are best enjoyed fresh, straight from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to one day.
• Reheat gently in the oven or a pan – but keep in mind the texture will be softer after reheating.

More Baking Ideas:

• Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
• White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
• Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
• Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Blueberry Dutch Baby Pancake

Author Name

Isabel

Published On

2026-01-14