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This single serving Blueberry Dutch Baby is a light, puffy oven-baked pancake with crisp edges and a soft center. Made with simple ingredients in a small skillet or baking dish, it comes together quickly. Fresh blueberries add a bright, fruity flavor, making it a delicious breakfast for one.
Looking for more easy single serving breakfast recipes ? Try our sheet pan pancakes, a waffle for one, or classic French toast. Love Dutch Babies? Check out our Apple Dutch Baby, Peach Dutch Baby, or savory Ham and Cheese Dutch Baby recipes.
RELATED: Single Serving Comfort Food Recipes
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for any morning.
- Light and Puffy: Bakes up with crisp edges and a soft, airy center
- Easy to Customize: Add fruit, spices, or a drizzle of maple syrup.
- Perfectly Portioned: Made for one, so there’s no waste. Want to make a Dutch Baby for two? Double the ingredients and use a 10-inch cast iron skillet.
A Dutch Baby is a puffy, oven-baked pancake with crisp edges and a soft center. Though inspired by German pancakes, it’s actually an American creation. Our single serving recipe gives you the perfect portion, with a light, airy texture and a hint of sweetness. Fresh blueberries add a bright, fruity touch to this simple and delicious dish.
Ingredients
If you have any ingredients leftover from this blueberry Dutch baby recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Greases the skillet and adds richness. Use salted butter for extra flavor, or unsalted with a pinch of salt in the batter.
- Egg: One large egg is all you need.
- Milk: Any milk works—whole, skim, 2%, or dairy-free options like almond milk. Use what you have.
- Vanilla Extract, Sugar, and Salt: Add sweetness and enhance the flavor.
- Flour: Use all-purpose flour for the perfect texture. Swap with gluten-free all-purpose flour if needed.
- Blueberries: Fresh is best, but frozen works (thaw slightly first). Try them in Blueberry Crumble, Baked Oatmeal, a Blueberry Muffin. More ideas in our Easy Berry Recipes for One.
- Confectioners’ Sugar (Optional): A light dusting adds a sweet finishing touch.
Recipe Variations
- Lemon Blueberry Dutch Baby: Add a squeeze of fresh lemon juice and a little lemon zest to the batter.
- Chocolate Chip Dutch Baby: Stir in a tablespoon or two of chocolate chips for a rich, sweet treat.
- Spiced Pear & Walnut Dutch Baby: Swap the blueberries for thinly sliced pears tossed with brown sugar, nutmeg, and ginger. Sprinkle with chopped walnuts for extra crunch.
How To Make A Dutch Baby
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven and Skillet: Heat your oven to 400°F (200°C). Place a small pat of butter in a 6.5-inch cast iron skillet (or a 5×5-inch baking dish) and put it in the oven to preheat.
- Make the Batter: In a bowl, whisk together 1 egg, ¼ cup milk, vanilla extract, and sugar. Once mixed, whisk in flour and a pinch of salt until smooth.
- Assemble and Bake: Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Add ¼ cup of blueberries, then pour the batter over the top. Bake for about 20 minutes, until puffed and golden brown. Enjoy as-is or with a drizzle of homemade pancake syrup.
Expert Tips
- Smooth Batter Matters: Whisk until the batter is smooth with minimal lumps. A whisk or hand mixer works best.
- Preheat the Skillet: A hot pan is key for a good rise. Preheating helps the Dutch Baby puff up properly.
- Use the Right Size: A 6.5-inch cast iron skillet or 5×5-inch baking dish works best. A larger pan will make it flatter.
- Oven-Safe Dish Only: Make sure your skillet or baking dish can handle 400°F (200°C) heat.
Make Ahead And Reheating Tips
Dutch Babies are best fresh, but you can prep the batter ahead for a quick breakfast.
- Make-Ahead Batter: Whisk the batter as directed, cover, and refrigerate overnight.
- Reheating: Preheat the oven to 400°F (200°C). Whisk the chilled batter to re-combine, then follow the recipe as usual. You may need a few extra minutes of baking time.
Frequently Asked Questions
Yes! A 5×5-inch baking dish works just as well if you don’t have a 6.5-inch cast iron skillet.
The skillet may not have been hot enough before adding the batter. Be sure to preheat it in the oven for best results.
Don’t worry, this is normal! Dutch babies are impressive when they come out of the oven, but they will naturally deflate as they cool.
Absolutely! You can leave out the blueberries or swap them for another fruit like sliced apples or peaches.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Single Serving Dessert Recipes
If you’ve tried this single serve Dutch Baby or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Blueberry Dutch Baby For One
Equipment
Ingredients
- ½ tablespoon salted butter
- 1 large egg
- ¼ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon sugar
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- ¼ cup blueberries
- Optional for topping: confectioners' sugar
Instructions
- Preheat the Oven and Skillet: Heat your oven to 400°F (200°C). Place the butter in a 6.5-inch cast iron skillet (or a 5×5-inch baking dish) and put it in the oven to preheat.
- Make the Batter: In a bowl, whisk together the egg, milk, vanilla extract, and sugar. Once mixed, whisk in flour and a pinch of salt until smooth.
- Assemble and Bake: Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Add the blueberries, then pour the batter over the top. Bake for 20-25 minutes, until puffed and golden brown.
- Serve and Enjoy: Carefully lift the Dutch Baby out of the skillet with a spatula and place it on a plate or cooling rack. Let it cool slightly, then dust with confectioners’ sugar and top with more berries if desired.
Notes
- Smooth Batter Matters: Whisk until the batter is smooth with minimal lumps. A whisk or hand mixer works best.
- Preheat the Skillet: A hot pan is key for a good rise. Preheating helps the Dutch Baby puff up properly.
- Use the Right Size: A 6.5-inch cast iron skillet or 5×5-inch baking dish works best. A larger pan will make it flatter.
- Oven-Safe Dish Only: Make sure your skillet or baking dish can handle 400°F (200°C) heat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
It was perfect!
These are delicious and so easy. The single serving size is just perfect for breakfast.
Thank you.
Love making this on a Sunday morning for breakfast. Thank you so much for these recipes for one or two people! Have made many of your recipes, and have not been disappointed. This is a keeper for sure.
I discovered you and this recipe a few years ago. Sometimes I take a bit of vanilla Greek yogurt instead of powdered sugar. I use it like a frosting and then put fresh fruit on it. My favorite is when peaches are in season. I make a number of your things because there are things I love and my picky hubby does not. So I just make it for me. Thank you!!
I don’t see sugar listed as an ingredient in the batter. Only the dusting powdered sugar is mentioned. It did lack sweetness in the batter.
Traditional Dutch Babies are not meant to be overly sweet, much like pancakes. They’re often served with sweet toppings like powdered sugar, fresh fruit, or syrup to add that touch of sweetness.
As for the sugar in the batter, it is indeed listed in the ingredients in the recipe box. Adding a small amount of sugar to the batter helps to balance the flavors. If you found the batter lacking in sweetness, you might want to double-check the recipe to ensure you didn’t miss it. Alternatively, you can always adjust the sugar to your personal taste in future attempts.
Recipe has1 tsp. of sugar.
Hi
Is there a reasonable substitute for heavy cream in the Berry Filled Dutch Baby Pancake? It’s just me!!! and I have only the basics for cooking and baking.
Thanks for your great recipes!!!!!! I have 3 different size antique Wagner cast iron skillets. Use them every week.
Regards
Dick Krummick
I’m so happy you are enjoying our recipes – thank you! For the Dutch Baby, feel free to use milk.