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!
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.
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 Dutch Baby 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.
Here’s how a Dutch Baby comes together…
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.
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.
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
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For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Berry Filled Dutch Baby Recipe For One
- 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
- Heat the oven to 400 degrees F (200 degrees C).
- 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.
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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