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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.
First time ever making or eating a Dutch Baby so I’m not sure what I should have expected. Followed the recipe as written and it turned out beautifully as pictured. However it tasted more like an omelet than a pancake. I was expecting it to be sweet and it wasn’t.
Linda, our dutch baby recipe is made with only 1 teaspoon of sugar and is not a sweet breakfast treat.
Great tasting dutch baby! I only had four and eight inch cast iron pans, so I chose the 4 inch and didn’t use all of the batter. It still turned out too thick and didn’t puff and curl. Not the fault of the recipe at all – but rather the size of the pan. Tasted great, though! I’ll have to buy the six inch ones now! It’s great to just have a single serving.
My hubby was doing the happy dance this morning…he really enjoyed the puffed pancake…I used blackberries…it looked wonderful and he said it tasted wonderful too…it puffed up beautifully…of course it didn’t stay that way…the cast iron skillet was made for this…thanks for sharing your recipe…
Do not put your baking dish in the oven too soon! The butter burns and effects the taste of the product. Be careful putting the blueberries into the hot baking dish/pan, they can and will pop and can burn you! Overall I like this recipe but do have some concerns on the instructions.
I’m happy you liked the recipe but I have never ever had blueberries pop and burn me – but, if that is a concern, let the pan cool a bit before adding them. As for the butter “burning” – it doesn’t. This is called brown butter and is heavenly. It adds a nice, nutty flavor. You can always just butter the dish without heating it in the oven, add the blueberries, and pour in the batter. Skip the preheating part if that is a concern. Thanks for your feedback.
I used this recipe to try out my refurbished 6″ cast iron pan. It was perfect! I dressed it up with some calamondin preserves. So good!
I have type two diabetes and I tried this with almond flour and almond milk, with good results. The one change I make is to put the skillet in the oven as it warms, and melt the butter just before I add berries and batter. Butter melted in the oven got too brown.
My go-to baseline Dutch baby recipe! I’m always making variation. Today was Blackberry, lemon, thyme. This recipe puffed so beautifully today up and above the edge like parting of the Red Sea on 2 ends! Then gently relaxed when removed from the heat. An iron skillet is a must and my 6″ Lodge is perfect for having fun with this recipe.
It was so good except that it was a little dry and that was after I added 1/4 cup more than the recipe called for. Great recipe!
I’ve used your recipe in the past with great success. Made exactly as you outlined. I will say this after having years of Dutch Baby making success: You just MUST use a cast iron skillet. Must! I always used my 6″ with your recipe. Usually I made it with the blueberry addition, but sometimes with chopped strawberries, instead. Even at least once with no fruit addition, at all. I’ll admit that mine puffed more than the one you have in the page photograph. It also browned a bit more nicely. So, the recipe works. I think it just needs the time to get browner. Or maybe even a temporary increase in oven temp for some of the minutes.
Has anyone used gluten free flour for this? My brother is a new widower and am always looking for easy dishes for a gluten free man who is challenged by cooking.
I’ve used almond flour with good results