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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.
Featured Comment
“Prior to this I had never eaten, much less made a dutch baby, but I have become addicted to this! It is SO simple to make and the ingredients (frozen blueberries) so easy to keep on hand that it has become a go-to for me…”
– Pat
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes.
- Puffy & Light: Crisp edges with a soft, airy center.
- Customizable: Add fruit, spices, or maple syrup.
- Single Serving: Perfectly portioned for one. Double the ingredients and use a 10-inch skillet to make one for two.
There’s something magical about the way this Dutch Baby rises in the oven – crisp, golden edges curling up around a soft, custard-like center. I love how the blueberries melt slightly into the batter, adding little bursts of sweetness in every bite. It’s warm, comforting, and just the right size when you want a breakfast that feels a little extra without any fuss.
Looking for more easy single serving breakfast recipes ? Check out our small batch pancake recipes, a waffle for one, or our classic French toast for one. Love Dutch Babies? Don’t miss our single serving apple dutch baby, single serving peach dutch baby, or savory single serving ham and cheese dutch baby recipes.
Ingredients
If you have any ingredients leftover from this small 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 for one, easy baked oatmeal, a single blueberry muffin, or find more ideas in our collection of easy berry recipes for one.
- Confectioners’ Sugar (Optional): A light dusting adds a sweet finishing touch.
Recipe Variations
Try any of these easy dutch baby variations:
- Lemon Blueberry: Add a squeeze of fresh lemon juice and a little lemon zest to the batter.
- Chocolate Chip: Stir in a tablespoon or two of chocolate chips.
- Spiced Pear & Walnut: 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.
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.
This was so yummy, I’m wishing I made two!
I used blueberries I had previously frozen, so I heated them in the oven in the dish along with the butter. When I added the batter the berry juices made it less than beautiful, but it baked up nicely and was so enjoyed!
Thank you, Joanie!