Blueberry Dutch-Baby

Blueberry Dutch-Baby

This oven-baked blueberry Dutch baby pancake has the drama of a soufflé without any of the stress. Bring it straight from the oven to the table for all to admire—it will deflate fast but remain slightly puffed and delicious.

Total Time: 35 minutes
Hands-On Time: 15 minutes
Yield: 2 to 4 servings


  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon table salt
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter
  • 1/2 cup wild blueberries (fresh or frozen)
  • Juice from 1/2 lemon
  • 1 tablespoon confectioners’ sugar


Preheat your oven to 425° and set a rack to the lower position. Lightly beat the flour, milk, eggs, sugar, salt, and nutmeg. The batter will be a bit lumpy.

Melt the butter in a 9-inch cast-iron skillet over medium-high heat. Pour the batter into the heated skillet and sprinkle with blueberries. Place in the oven and bake until golden and puffed, about 20 minutes. Sprinkle with lemon juice and confectioners’ sugar. Serve immediately with maple syrup, if desired.

  • Victoria

    Love Dutch Baby Pancakes. I started making different flavors of these several years ago, when my dh was longing for Bickford’s apple dutch baby pancake. Of course Bickford’s is just a memory, but I did a pretty good job making a similar pancake and tried blueberries as is this one, as well as a peach and a pear with raspberries version. I like to add a crumb topping of brown sugar, walnuts and oats to the top of it. I’ve printed out this version and can’t wait to try it. Blueberries, lemon and nutmeg go so yummy together. 🙂

  • WONDERFUL! I have made these dishes and desserts. Thank You for sharing. What a great people we are. Share and Share. Share A-Like. So much to know!

  • Heidi

    Delicious. Easy to make and my children loved it. Do you think this could be doubled in one pan? There isn’t a lot of pancake there once deflated. Not enough for family of four. Great recipe, thanks.

  • Just made this with buttermilk and grass-fed butter. Try it sometime! It was delicious.

  • Babette

    Oh my…Wait, WHAT?? This is perfection. It’s simple and delicious. Must be eaten right away, while it’s hot. How could any of you readers find any fault with something this easy and delicious? Mess with the recipe at your peril. I kept making it and ran it around to many neighbors who were thrilled. MAKE IT!!

  • I have been making this as well for a long while. There is a little trick that I do instead of mixing sugar with the batter. In a separate bowl, I mix the blueberries with the sugar and add a healthy splash of lemon juice and a tablespoon of flour or so. Then I spoon the blueberry mixture in the alreadt poured batter in the cast iron pan. I also sometimes add some cut up chunks of cream cheese in the batter as well.

  • My father’s favorite blueberry recipe was to partially fill a bowl with blueberries, add milk and a sprinkle of sugar. MMMMM! During the season, I remember eating homemade blueberry muffins and blueberry pancakes. The best part was going blueberry picking. We kids would eat while we picked blueberries and go home with happily stained faces and hands.

  • I tried this and when I poured the batter into the hot butter I realized it was Yorkshire pudding. Not that that’s a bad thing…

    • Tom, we’ve also described it as “a massive popover — with berries.” Also not a bad thing! Hope you enjoyed it!

  • Can you make it in a 9″ cake pan if you don’t have a cast iron skillet?

    • Hi Norann! The cast-iron skillet works best, but if you don’t have one, you can substitute another oven-safe skillet. If both of those aren’t an option, we’d recommend an oven-safe glass pie plate. The sloped sides will help your Dutch-Baby look its best! Happy baking!

  • Carol

    It’s quick and easy, very delicious, even without maple syrup, and I love maple syrup!


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