Blueberry Dutch Baby


German pancakes have become one of my favorite breakfast meals. The first time I ever heard of a dutch baby was at a b&b in camino island, where this old lady made us breakfast using an old recipe she had kept throughout the years, and I chose the blueberry dutch baby which was to die for!…literally… haha, and when I got home, I couldnt wait to make one!

Thank God for the internet, there are so many variations of german pancakes out there to try, but my favorite remains to be the blueberry dutch baby, so I decided to share the recipe, which is really easy btw. Enjoy




  • 3/4 cup of milk (warm)
  • 3/4 cup of all-purpose flour
  • pinch of salt
  • 3 eggs
  • 2 tbs unsalted butter
  • 1/2 tsp lemon juice 
  • 1 cup blueberries (fresh or frozen)
  • 1 tsp sugar 
  • 2 tsp vanilla extract
  • cinammon and nutmeg for flavor (optional)

– Pre-heat your oven to 400 degrees F

– Place a heavy iron cast pan into the oven with the butter to melt

– Meanwhile, mix all liquid ingredients completely (I start with eggs and milk), then add all solid ingredients and mix until the batter is smooth

– When the butter in the oven is melted, carefully swirl in the pan to coat it well and then pour the butter into the batter mixture and whisk for a minute, to blend well.

– Pour batter into the iron cast pan, carefully add blueberries evenly into the mixture and return pan into the oven to bake for 25 to 30 minutes

– It should puff up and brown around the edges

– Serve and enjoy (you can add syrup if you like it sweet or sprinkle powdered sugar on top)


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