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Berry Filled Dutch Baby (Puffed Pancake) For One

This berry filled Dutch Baby is perfect for breakfast or dessert. Also called a puffed pancake, this single serving treat is a cross between a pancake and a crepe. Filled with sweet berries, it’s baked in a mini skillet and can be ready in minutes!

A dutch baby pancake topped with blueberries and powdered sugar in a small cast iron skillet.

Breakfast can be a bit more memorable when you prepare and enjoy a delightful berry studded blueberry filled Dutch Baby. Also known as a puffed pancake, this recipe is so easy to make. Just whisk all of the ingredients together and pour the batter into a hot skillet with butter, pop it in the oven and in twenty minutes, your Dutch baby is ready.

Once you make a Dutch baby, you may never want make traditional pancakes again. Enjoy this puffed pancake with your favorite syrup or with a light dusting of confectioners’ sugar.

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What Is A Dutch Baby?

A Dutch baby is also known as a puffed pancake or sometimes called German pancakes. The batter resembles a pancake batter but is slightly thinner in consistency. A Dutch baby is traditionally cooked in a skillet and when cooked, resembles a crepe or a popover.

A Dutch baby begins with the thin, pancake-like batter which is poured into a hot skillet. When it cooks, the batter will start to rise and puff up. When the edges of the pancake begin to brown, it is ready to come out of the oven. When the puffed pancake has the chance to cool only slightly, the puff collapses into the pan and what remains is a pancake with the texture of a delicate crepe with buttery-crisp edges.

The center is perfect for adding berries or a light dusting of powdered sugar.

A dutch baby pancake topped with blueberries and powdered sugar next to a glass of orange juice.

How To Make A Dutch Baby

See recipe box below for ingredient amounts and full recipe instructions.

Ingredients In A Dutch Baby (Puffed Pancake)

  • butter
  • egg
  • milk
  • vanilla extract
  • sugar
  • flour
  • salt
  • blueberries
  • confectioners’ sugar (powdered sugar), optional

Steps

  1. Heat the oven to 400 degrees F (200 degrees C). Place a small amount of butter into a small, 6-inch skillet and place it inside the oven so that the skillet can heat up while the oven preheats.
  2. Meanwhile, whisk together 1 egg, ¼ cup of milk, a touch of vanilla, and sugar. Next, add in flour and a pinch of salt. Carefully remove the hot skillet from the oven, swirl the melted butter around the pan and pour the batter into the hot skillet.  Cook for about 20 minutes.

If you want to make a berry filled Dutch baby, add 1/4 cup of fresh blueberries or sliced strawberries to the bottom of the skillet and pour the batter over the top of the berries and bake for 20 minutes.

A mini dutch baby pancake cooked in a small skillet topped with blueberries and powdered sugar next to a glass of orange juice

Can You Make A Dutch Baby Without A Cast Iron Skillet?

Yes! When I make a Dutch baby For One, I most often use a small 6-inch cast iron skillet but the 5-inch dish that I use for many of the recipes found here at One Dish Kitchen is also a great dish to use.

How To Serve A Dutch Baby (Puffed Pancake)

A puffed pancake is already buttery so there is no need to add more butter. I love sprinkling a little powdered sugar over the top or adding additional berries, or a touch of syrup.

Other Blueberry Recipes

If you like this berry filled dutch baby recipe, you might also like to try these blueberry recipes:

Other Single Serving Breakfast Recipes

RELATED: 15 Easy Single Serving Dessert Recipes

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Berry Filled Dutch Baby Recipe For One

Dutch Baby Pancake with berries on top in mini skillet

Berry Filled Dutch Baby (Puffed Pancake) | Single Serving

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast/Dessert
Cuisine: Breakfast
Keywords: dutch baby, puffed pancake
Servings: 1 person
Calories: 298kcal
Author: Joanie Zisk

Ingredients

  • 1/2 tablespoon butter
  • 1 large egg
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon sugar
  • 1/4 cup all-purpose flour
  • pinch salt
  • 1/4 cup blueberries
  • confectioners’ sugar , optional

Instructions

  • Heat the oven to 400 degrees F (200 degrees C).
  • Put the butter in a 6-inch skillet or an oven safe dish of similar size and place in the oven.
  • In a small bowl, whisk together (or use a blender) the egg, milk, vanilla, and sugar.
  • Add in the flour and a pinch of salt and whisk vigorously to remove the lumps.
  • Carefully remove the hot skillet from the oven. The butter should be melted. Swirl the butter around the skillet to coat completely. 
  • Add the blueberries to the skillet and pour the batter over the berries.
  • Cook until the pancake is puffed in the center and golden brown along the edges, 20-25 minutes.
  • Using a spatula, remove the entire Dutch Baby from the skillet and place on a cooling rack or a plate. Dust with confectioners’ sugar when cooled slightly and top with additional berries, if desired.

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 36g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 147mg | Potassium: 164mg | Fiber: 1g | Sugar: 11g | Vitamin A: 570IU | Vitamin C: 3.5mg | Calcium: 103mg | Iron: 2.3mg

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.

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14 thoughts on “Berry Filled Dutch Baby (Puffed Pancake) For One”

  1. 5 stars
    Love this Dutch Baby! This is soooo good. I didn’t use berries but it’s still delicious with just some powdered sugar on top. Made it once in a 6 inch baking pan and again today in my 6 in cast iron (had to dig it out!). In the cast iron, it came out a bit more dense but I’m guessing the temp on the pan just naturally got hotter.

  2. Joanie: I made this delicious Dutch baby with raspberries to counteract quarantine boredom. Yum. I’ve ordered your cookbook for more “therapy” .

    1. Hi Susan,
      I’m so happy you enjoyed the recipe and I bet it was wonderful with raspberries. Thank you so much for ordering the cookbook, I hope you love it and please let me know if you have any favorites.

      Joanie

  3. 5 stars
    The very best way to serve this delicious Dutch Baby is with butter a few squeezes of lemon and powdered sugar. YUM!

  4. 5 stars
    I really like this recipe and have made it several times in my 6″ cast iron skillet. I’ve used blueberries, but also chopped strawberries. Mine is usually more golden brown than this picture shows, but I like it that way.

    I have even doubled this recipe and made the doubled recipe in my 10″ skillet. It’s worked just fine, but the temp or baking time may need to be adjusted in some ovens. It doesn’t need adjusting for mine.

    1. I’m so happy you enjoyed the recipe, Elaine. Thank you for letting me know. I’m also glad to hear it doubled well for you.

  5. Denay DeGuzman

    5 stars
    This beautiful puffed pancake for one is just as delicious as it looks! My husband and I really enjoyed this recipe. He’s requested it again for Father’s Day with a side of bacon and sausage.

  6. Patricia @ Grab a Plate

    5 stars
    I love my mini cast iron skillets, and what a delicious way to put it to good use! This single serve Dutch baby is perfect!

  7. 5 stars
    Oh my gosh this is the cutest thing ever, I am loving this mini dutch baby for one, so pretty! I have one of those mini skillets, but I have only ever used it as a spoon rest 🙂 Now my kids are in school at the same time I may have to start making fancy little breakfasts like this for myself 🙂

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