Blueberry Dutch Baby Pancake

I may receive a commission if you purchase through links in this post.

Blueberry Dutch baby

A Dutch Baby is a pancake you bake in the oven. It’s easier to make than regular pancakes, and you get to sit down and eat breakfast the same time as everyone else.

It’s a simple process; mix the ingredients in a bowl or blender, pour in a buttered oven proof skillet, and bake in the oven. I made a gluten free version with almond flour and added blueberries. You will get a better rise with wheat flour and using the right size pan, but it’s normal for the pancake to sink down in the middle once you remove it from the oven.

Tips for making a Dutch Baby:
1. Begin with a very hot oven.
2. Use the right size pan, if it’s too big, the pancake will be flat.
3. Don’t open the oven door until it’s almost ready, it might deflate.

Read more tips on making a Dutch Baby from the Seattle Times, home of the original Dutch Baby (Wikipedia).

This was my first (delicious) attempt at a Dutch Baby. Next time I’m going to use a smaller pan (I didn’t have the 10 inch size for this recipe). Will let you know how it comes out!

Update: Pan size makes a huge difference!! I just made one in a smaller skillet (8-inch) and it came out much better and fluffier – though it’s a little too small for the recipe. I do need to try it in a 10-inch skillet or reduce the batter amount for the 8-inch size.

By the time I got my camera to take a picture the kids ate half of it – so this is the best shot I have for now;

Also, if you decide to try this with chocolate chips, please note that they all sink to the bottom of the pan, and possibly burn, because of the thin batter – not that my kids cared.

    Print This!    

Blueberry Dutch Baby Pancake
This is an easy recipe to adapt to your needs – use any flour for the same amount of almond flour and arrowroot powder. Can also be dairy-free. Adapted from Baked Sunday Pancake | Sunset magazine.

Makes 2-4 servings

2 tablespoons butter, ghee, or coconut oil
3 eggs
3/4 cup whole milk or coconut milk
1/2 cup almond flour
1/4 cup arrowroot powder
2 tablespoons coconut sugar or honey
1/2 teaspoon vanilla extract
1/8 teaspoon unrefined sea salt
1/2 cup fresh or frozen organic blueberries

1. Preheat oven to 425 degrees F.
2. Melt butter in an oven safe 10-inch skillet (I used cast-iron) over low-heat.
3. Place eggs, milk, flours, sugar, vanilla extract, and salt in a blender or a bowl and blend or whisk into a smooth uniform batter.
4. Pour batter (will be thin) into the skillet and top with blueberries.
5. Bake for 20 minutes, or until lightly browned.
6. Serve with whipped cream and fresh blueberries.

Also try: Apple Dutch Baby with Cinnamon and Cloves | Nourished Kitchen.

Sign up for free email updates:


How do you make Dutch Baby pancakes? As with all my recipes, please leave a comment if you’ve made successful adjustments (or flops!)  to the recipe or have tips that improve the outcome.

Add a Comment

Your email address will not be published.