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Blueberry Dutch Baby Pancake Recipe

Blueberry Dutch Baby is like a buttery, tender and slightly sweet pancake. There isn’t any flipping or dripping and cleanup is a breeze.

A blueberry Dutch Baby in a cast-iron pan sits over a newspaper with a cup of coffee sitting behind it.

I’d never had a “Dutch Baby Pancake” before so when this month’s host Mayuri of Mayuri’s Jikoni announced that the theme for this month’s BreadBakers was Pancakes from different parts of the world I thought this was the perfect time to give this Blueberry Dutch Baby recipe a try.

A slice of a blueberry dutch baby on a metal plate sits on a red placemat with a cup of coffee and a newspaper behind it.

I saw this recipe in the Food and Wine July 2015 magazine, and it’s been waiting in the wings of my “must make” file.

Most pancakes are slathered in syrup and butter. In my case, I think that’s because they can be dry and somewhat flavorless. 

That’s not the case with this Blueberry Dutch Baby.

A pan of Blueberry Dutch Baby sitting on the morning newspaper.

This Blueberry Dutch Baby was tender and buttery. The blueberries and lightly sprinkled powdered sugar gave it the perfect amount of sweetness.

The syrup was on stand-by but neither John nor I thought it was necessary. The light powdered sugar was enough.

A slice of a Blueberry Dutch Baby pancake sitting on a metal plate over a red placemat. A cup of coffee and a newsletter sits in the background.

Another thing that I really liked about this Blueberry Dutch Baby is that you mix all of your ingredients together and just pour them into your skillet and bake.

There isn’t any flipping or dripping and everyone gets to enjoy a hot breakfast all at the same time and clean up is a breeze.

Don’t have time to make this now? Pin it for later!

A cast-iron pan filled with a baked Blueberry Dutch Baby. A cup of coffee sits in the background.
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5 from 1 vote

Blueberry Dutch Baby

Blueberry Dutch Baby is like a buttery, tender, and slightly sweet pancake.  There isn’t any flipping or dripping and cleanup is a breeze.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Author Hostess At Heart

Ingredients

  • 3/4 cup all-purpose flour I use unbleached
  • 1/2 cup whole milk
  • 1/4 cup pomegranate juice I used cranberry-pomegranate
  • 3 large eggs room temperature
  • 6 tbsp unsalted butter
  • 1 cup blueberries
  • 1/4 tsp kosher salt
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 425°F.
  • In a medium-sized bowl, whisk the flour, milk, juice, and eggs together until blended.
  • Melt the butter in a 12″ skillet over high heat until foamy. I used a cast iron skillet but use what you have.
  • Pour batter into the skillet and sprinkle on the blueberries.
  • Transfer the skillet to the oven and bake for 20 minutes or until golden brown. It will puff up while baking but flattens shortly after removal from the oven.
  • Dust with powdered sugar and serve immediately

Notes

Recipe adapted from Food and Wine magazine July 2015 edition.

Nutrition

Calories: 333kcal | Carbohydrates: 27g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 171mg | Sodium: 209mg | Potassium: 172mg | Fiber: 1g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 3.5mg | Calcium: 62mg | Iron: 1.8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

I’ll definitely be making this recipe again and will probably be adding the other Bread Bakers recipes to my “must make” file too.

Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

Recipe Rating




Terri W

Wednesday 26th of May 2021

We first made this recipe and couldn't believe how quick and easy it was! Now we hardly ever make any other kind of pancake. This recipe works so well with other berries too!

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HackneyKitchen

Monday 27th of February 2017

This looks amazing - thanks for sharing :) ps: I've nominated your lovely blog for a Sunshine Blogger's Award here: https://bakesfromahackneykitchen.com/2017/02/27/my-first-sunshine-blogger-nomination/

Julie Menghini

Wednesday 1st of March 2017

Thank you so much. You are so sweet for nominating me for the Sunshine Blogger's Award. Being acknowledged by fellow bloggers is such and honor.

Anamika

Monday 27th of February 2017

HI.!!! Its looking delicious. I would love to try it. Thank u for the recipe.

Julie Menghini

Monday 27th of February 2017

Thank you, Anamika! We loved it and I hope you will give it a try.