This Blueberry Dutch Baby Pancake makes a delicious breakfast recipe that is perfect for special occasions but easy enough for a weekday!

Why we Love this Easy and Delicious Breakfast Recipe

Sometimes referred to as german pancakes, dutch babies are an easy and delicious baked breakfast pancake that bake up all puffy and golden on the edges, and dense and custardy in the middle. The batter gets whipped up in a blender, then thrown in a super hot oven. The whole thing comes together in a flash and it is so delicious! We’ve made a plain version for years, and recently decided to try adding some fresh blueberries before baking. It made an already amazing breakfast even better.

This dish makes a great breakfast for holidays or special occasions because it looks impressive, tastes amazing, and comes together super quickly. We served ours topped with extra blueberries, a dusting of powdered sugar, and a drizzle of maple syrup. They were a huge hit!

Ingredients You’ll Need to Make Blueberry Dutch Baby Pancakes:

  • Eggs
  • All-Purpose Flour
  • Milk
  • Butter
  • Blueberries
  • Sugar
  • Salt
Ingredients needed to make dutch baby pancakes with blueberries.

How to Make a Blueberry Dutch Baby Pancake:

  1. Preheat your oven. Preheat your oven to 425℉. Once the oven is almost heated, add the butter to your baking dish and put it in the oven to melt. It’ll only take a couple minutes. Once fully melted, remove your dish from the oven and set it on the stove.
  2. Make the pancake batter. Meanwhile, add the milk, eggs, sugar, flour and salt to a blender. Blend on a low setting and mix until the batter is smooth.
  3. Bake. Pour the batter into your prepared baking dish. Swirl with the tip of a knife to distribute the melted butter if desired. Top with blueberries, then put in the oven and bake for 14-16 minutes or until the pancake begins to puff around the edges and turn golden brown.
  4. Serve. Remove from the oven and slice. Serve with warm maple syrup, powdered sugar, and extra blueberries. Enjoy!
Process shots showing how to make a dutch baby pancake with blueberries.
Blueberry pancake baked into a casserole dish with a striped linen in the background.

Tips & Suggestions

Cooking for a Crowd

This recipe can easily be doubled if necessary. Bake in a 9×13-inch baking dish.

Switch up the Fruit

We love this with blueberries, but you can also try raspberries, blackberries, diced peaches, sliced bananas, or diced apples.

Dutch baby pancake with blueberries and drizzled with maple syrup on a white plate.

Looking for More Delicious Breakfast Recipes?

Blueberry Dutch Baby Pancake

Fresh blueberries add a delicious pop of flavor and color to our favorite dutch baby pancake recipe. It’s a delicious breakfast recipe that is perfect for special occasions but easy enough for a weekday!

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Course: Breakfast

Cuisine: german

Servings: 4 servings

Calories: 244kcal

  • Preheat your oven to 425℉. When the oven is about 400℉, add the butter to an 8×8 square or 2 quart oval baking dish and put it in the oven to melt. Watch the butter to make sure that it doesn’t brown. Once it is fully melted, you can remove it from the oven and set it on your stove.

  • While the oven is preheating, combine the milk, eggs, sugar, flour and salt into a blender. Use the batter setting or a lower setting on your blender and mix until all the ingredients are smooth.

  • Pour the batter into your hot pan over the melted butter. If the butter only disperses to the edges, you can use a butter knife to swirl it around the batter. Sprinkle the blueberries over the batter.

  • Bake for 14-16 minutes or until the pancake begins to puff around the edges and turn golden brown.

  • Remove from the oven and slice. Serve with warm maple syrup, powdered sugar, and extra blueberries. Enjoy!

Calories: 244kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 163mg | Sodium: 140mg | Potassium: 170mg | Fiber: 1g | Sugar: 5g | Vitamin A: 569IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg

Keyword : Blueberry Dutch Baby Pancake

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Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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