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Blueberry Dutch Baby Pancake
4.7 from 171 votes

Blueberry Dutch Baby Pancake

Blueberry Dutch Baby Pancake features a baked, puffy pancake with a crisp edge surrounding a tender center loaded with blueberries. Using either frozen or fresh berries, the batter is poured over melted butter and berries in a hot skillet and baked until puffed and set. The pancake offers a sweet, lightly spiced flavor with cinnamon and nutmeg, making it a flavorful breakfast or brunch choice.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Calories: 360 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 2 tablespoons butter melted, unsalted
  • 1 ¼ cups blueberries add them frozen, do not thaw first; fresh may be substituted, possibly reducing baking time by a few minutes, frozen
  • 2 egg large
  • ½ cup milk
  • 2 to 3 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ¾ teaspoon cinnamon
  • ¾ teaspoon ground nutmeg
  • pinch salt optional and to taste
  • confectioners’ sugar optional, for dusting or jam for serving

Instructions

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  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

  • Use frozen blueberries directly; fresh blueberries may reduce baking time slightly.
  • Watch carefully near the end of baking to avoid burning due to the high oven temperature.
  • Store leftovers in an airtight container up to 4 days; they can be eaten cold for a pie-like texture.
  • Reheating is optional but not necessary, as many enjoy this pancake chilled.

Nutrition Information

Serving 1serving Calories 360kcal (18%) Carbohydrates 63g (21%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g (24%) Cholesterol 111mg (37%) Sodium 89mg (4%) Fiber 2g (8%) Sugar 46g (92%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 360

% Daily Value*

Serving 1serving
Calories 360kcal 18%
Carbohydrates 63g 21%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Cholesterol 111mg 37%
Sodium 89mg 4%
Fiber 2g 8%
Sugar 46g 92%

* Percent Daily Values are based on a 2,000 calorie diet.