This post may contain affiliate links. Please read our disclosure policy.
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
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.
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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.
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.
Joanie: I made this delicious Dutch baby with raspberries to counteract quarantine boredom. Yum. I’ve ordered your cookbook for more “therapy” .
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
I really love making this on Sunday mornings! I always use this recipe, it’s really fun to add chocolate chips!
The very best way to serve this delicious Dutch Baby is with butter a few squeezes of lemon and powdered sugar. YUM!
I love that idea! Thanks so much!!
Joanie
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.
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.
Oh my god sooooooo good!
It’s strawberry time here, do you think strawberries would work ok?
Yes, Barbara. That’s a delicious choice.
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.
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!
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 🙂