Delicious and impressive, this Dutch Baby recipe uses everyday pantry ingredients and requires only 10 minutes of hands-on time! Top it with maple-sweetened blueberries for a perfect brunch or dessert.

This Dutch baby recipe begins to impress the moment you see it puff up in the oven, developing a beautifully golden, slightly crisped edge that is yet so tender and irresistible.

Serve with a sprinkle of powdered sugar and a drizzle of fresh blueberry sauce. A squeeze of Meyer lemon over the top not only adds a zesty brightness but also intensifies the overall dish, making each bite a perfect blend of sweet and tangy notes.

Whether you’re cooking for a lazy weekend breakfast, a family brunch, or even a special daytime gathering, this recipe is easy and impressive!

What is a Dutch Baby?

A Dutch Baby is a German-inspired pancake first introduced in Seattle, in the early 1900’s at a restaurant called Manca’s. It’s a large, eggy, fluffy crepe-like pancake with crispy edges, typically made in a skillet.

Why You’ll Love This

  1. Unbelievably easy! Only 10 minutes of hands-on time is required.
  2. Beautiful & impressive. A festive dish to serve for brunch or a special gathering.
  3. Simple, familiar ingredients. Made with pantry staples!
  4. Mouthwatering texture & flavor. Golden, crisp edge, soft, decadent center, sweet and tangy!

Dutch Baby Ingredients

ingredients for blueberry dutch baby laid out- flour, milk, blueberries, lemon, eggs, cardamom, and butter.
  • Blueberries: Depending on where you live, blueberries are in season from about April through October. If you can, buy these at your local farmers market for the juiciest flavor! Their tartness pairs well with the sweetness of the Dutch baby.
  • Maple syrup: Simmered with blueberries to create an irresistibly decadent sauce for the pancakes.
  • Large eggs: Gives the pancakes a custardy flavor and soft texture.
  • Milk: Use your favorite kind (whole milk works great here) to keep the pancakes moist, complementing the crispy edges.
  • All-purpose flour: An essential, simple ingredient you probably already have on hand!
  • Sugar: Optional, but gives this dish a bit of extra, indulgent sweetness.
  • Cardamom: Gives the Dutch baby a distinct flavor with peppery, piney notes.
  • Vanilla extract: Truly takes the flavor up a notch! Don’t skip it!
  • Butter: Swirl it around the skillet to give the Dutch baby a perfect, even texture on the bottom.
  • Garnish suggestions: Meyer lemon juice and zest (or regular lemon or lemon curd), powdered sugar, toasted almond slices, and more fresh berries!

Make sure all Dutch baby ingredients are at room temperature before preparing the recipe.

*See the recipe card below for a full list of ingredients and measurements.  

Dutch Baby with Blueberry Sauce instructions

Step 1: Make the blueberry maple sauce. Bring fresh blueberries and maple syrup to a simmer in a small pot, cooking on low for 5-10 minutes until berries wilt and thicken.

Step 2: Prepare the skillet. Preheat oven to 425F and place a heavy 10-inch cast iron skillet in the oven.

Step 3: Blend the batter. Add eggs, milk, flour, salt, cardamom, and vanilla to a blender (or use an immersion blender), and blend until smooth.

Step 4: Bake. Carefully remove the hot skillet and swirl the butter in it, letting it melt completely. Pour the batter in (scraping down the sides with a spatula if needed), then place the pan back in the oven for 20 minutes. Reduce the heat to 300F and bake for 5 minutes.

Step 5: Garnish. Top with powdered sugar, lemon juice and zest, blueberry maple syrup (or serve on the side), and fresh blueberries. Enjoy right away!

Chef’s Tips

  • Room temp ingredients: This is key to getting a good puff! Make sure to pull all ingredients for the Dutch baby out of the fridge so they are at room temperature before preparing.
  • Hot skillet: Don’t forget to preheat the oven in advance and place the skillet in the oven so it is hot before adding the batter to the pan.
  • Try other berries: You can make this with raspberries or blackberries too!
  • Be generous with toppings! Load these pancakes up for both presentation and flavor!
Oven Baked Dutch Baby in a skillet.


Can I use a bowl and whisk instead of a blender?

You can—the blender or immersion blender just making mixing a bit easier and quicker!

Do I have to bake this in a cast iron skillet?

No. Any oven-safe baking dish of a similar 10-inch size works here. You can make this in a pie dish if you don’t have a cast iron skillet!

How do I get my Dutch baby to lift?

Most important is using room temperature ingredients and then Steam is the next secret here! Blending the eggs ensures a bit of air is whipped in, which helps the Dutch baby rise. Using a hot skillet is essential for perfect texture.

What do Dutch baby pancakes taste like?

They are slightly sweet and mildly eggy with light, fluffy texture and golden, crisp edges. The blueberry and lemon add the perfect amount of tanginess and zest!

How long do Dutch baby pancakes keep for?

We recommend enjoying this dish right away! However, if you have leftovers you can store them in an airtight container in the fridge for 2-3 days. Reheat on a parchment-lined baking sheet for 3-5 minutes until warm all the way through.

What to Serve with Dutch Baby

Whether you serve this German pancake for a festive weekend breakfast, brunch, or a special occasion, these savory breakfast ideas are the perfect pairing for this sweet and tart Blueberry Dutch Baby.

Blueberry Dutch Baby in a skillet.

If you enjoy this recipe, be sure to try our Blueberry Coffee Cake!

Hope you love this! Let us know what you think in the comments below. 🙂

More Brunch Recipes You’ll Love

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Delicious and impressive Blueberry Dutch Baby is made with everyday pantry ingredients and requires only about 10 minutes of hands-on time! Top with maple-sweetened blueberry sauce for a perfect brunch or dessert.

Dutch Baby Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: breakfast, Brunch
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian


Delicious and impressive this Blueberry Dutch Baby is made with everyday pantry ingredients requiring only about 10 minutes of hands-on time! Top with maple blueberry sauce for a perfect brunch or dessert.


Units Scale

Blueberry Maple Sauce

  • 1/2 cup blueberries, plus more for serving
  • 1/8 cup maple syrup

Dutch Baby

  • 3 large eggs, room temperature
  • 1/2 cup milk, room temperature
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar (optional)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter

Garnish Suggestions: Meyer lemon juice and zest (regular lemon works too!), powdered sugar, toasted almond slices and more fresh berries!


  1. Make the blueberry maple sauce. In a small pot, bring 1/2 cup blueberries and maple syrup to a simmer cook on low until the berries wilt and thicken a little, about 5-10 minutes. Set aside.
  2. Make the Dutch Baby. Make sure all ingredients are at room temperature. Heat oven to 425F degrees and place a heavy cast iron skillet (10-inch) in the oven.
  3. Blend together eggs, milk, flour, salt, cardamom and vanilla in a blender, or use an immersion blender, until completely smooth.
  4. Remove the hot skillet from the oven and put the butter in letting it melt completely. Pour the batter into the melted butter. Place the pan back in the oven for 20 minutes. Turn the oven down to 300F and bake 5 minutes more.
  5. Top with powdered sugar, a squeeze of lemon and zest, drizzle with blueberry maple sauce (or serve this on the side) and more fresh blueberries. Serve immediately!


Feel free to serve with whipped cream and fresh berries. 

No blender? Whisk in a bowl. 

Storage: Dutch babies are at their best consumed right after baking, but leftovers will keep up to 4 days in an airtight container in the fridge. Reheat in a warm oven or microwave. 


  • Serving Size: 1/4 of the dutch baby
  • Calories: 250
  • Sugar: 9.6 g
  • Sodium: 134.2 mg
  • Fat: 14.5 g
  • Saturated Fat: 8.1 g
  • Carbohydrates: 23.2 g
  • Fiber: 0.9 g
  • Protein: 6.5 g
  • Cholesterol: 137.2 mg

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  1. The Blueberry Dutch Baby was awesome! I made it this morning and shared with my friend after our walk. It was delicious!!
    Thanks for another great recipe!

  2. Wow! I can’t wait to make this. I’ve been looking for breakfast alternatives, and this, plus the “what to serve with” list looks incredible. Thanks for sharing yet another wonderful recipe.

  3. Can you use 100% Stone Ground Wheat Flour? If so, what other adjustments should I make? I made with it 100% Stone Ground Wheat Flour and it did not rise, but otherwise the flavor was good!

    1. I can see how the whole wheat flour would be heavier, you would probably get more rise from whole wheat pastry flour. Maybe add another egg? And just make sure your ingredients are at room temperature!

  4. Great Idea,

    This looks like an amazing idea for a dessert for dinner. I may change out the sauce?

    Thanks from the Galley,


  5. Made this recipe this morning with my 12 y.o. It was super easy and great fun to watch it puff up! My 15 y.o. said it was her new favorite breakfast recipe. Delicious!

  6. Loved it, super easy! I did not add any sugar and the flavor was great. I used frozen mixed berries and warmed then without maple syrup. I love the natural flavor of berries! I’m sure the maple syrup brings it to the next level, but it was great without any. Will try with only blueberries when my farmer’s market opens. Thanks for another great recipe!

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