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Looking for a quick and impressive breakfast for one? You need a Blueberry Dutch Baby in your life! Forget boring pancakes – this recipe creates a light and fluffy, puffed-up wonder filled with juicy blueberries. Imagine a small Yorkshire pudding, but lighter, sweeter, and bursting with fruit – that’s the magic of a Dutch Baby, and it’s surprisingly easy to make at home.
Want more easy single serve breakfast ideas? We’ve got you covered! Try our sheet pan pancakes for a fuss-free option, a fluffy waffle for one, or our classic French toast recipe. Dutch Baby fan? We have delicious single serve variations too, like a spiced Apple Dutch Baby, a juicy Peach Dutch Baby, or a savory Ham and Cheese Dutch Baby.
RELATED: Single Serving Comfort Food Recipes
Why You’ll Love This Recipe
- Versatile Skillet Options: Works great with both a 6.5-inch cast iron skillet and a 5×5-inch baking dish.
- Ready in Minutes: This recipe comes together in under 30 minutes, perfect for busy mornings.
- Light and Fluffy: The mini Dutch baby puffs up beautifully in the oven, creating a delightful cloud-like texture.
- Customizable: Feel free to add your favorite fruits, spices, or a drizzle of maple syrup!
- Perfect Portion: Specially designed for one, it eliminates the worry of leftovers.
What Is A Dutch Baby?
A Dutch baby is a type of German pancake known for its puffy edges and tender center. Despite its name, it’s an American creation with a European twist. Our recipe is tailored for a single serving, ensuring you get a perfectly sized Dutch baby every time. Plus, the addition of blueberries adds a fresh, fruity touch to this classic dish.
Ingredients
If you have any ingredients leftover from this blueberry Dutch baby recipe, check out our Leftover Ingredients Recipe Finder.
- Salted Butter: This is used to grease the skillet for a richer flavor. Unsalted butter works too, just add an extra pinch of salt to the batter.
- Egg: One large egg is all you need!
- Milk: Any type of milk will work here, including whole, skim, 2%, dairy-free, or even almond milk (we’ve tried it, it’s delicious!). Use what you have on hand.
- Vanilla Extract, Sugar, and Salt: These work together to add sweetness and enhance the flavor of the Dutch Baby.
- All-Purpose Flour: This is the base for the batter. Use ¼ cup for the perfect consistency. For a gluten-free option, simply swap it with gluten-free all-purpose flour.
- Blueberries: Fresh blueberries are ideal, but frozen work too (thaw slightly first). Feel free to get creative and use your favorite berries or even a combination! Consider using leftover blueberries in Blueberry Crumble, Baked Oatmeal, a Blueberry Muffin. For more inspiration, check out our Easy Berry Recipes for One.
- Confectioners’ Sugar (Optional): A sprinkle of powdered sugar adds a nice finishing touch, but it’s entirely optional.
Recipe Variations
- Lemon Blueberry Dutch Baby: Add a squeeze of fresh lemon juice and a pinch of lemon zest to the batter for a bright and refreshing twist.
- Chocolate Chip Dutch Baby: Fold in a tablespoon or two of chocolate chips into the batter for a decadent treat.
- Spiced Pear and Walnut Dutch Baby: Swap the blueberries for thinly sliced pears tossed with brown sugar and a sprinkle of warming spices like nutmeg and ginger. Top with chopped walnuts for added texture and a nutty crunch.
How To Make A Blueberry Dutch Baby
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven and Skillet: Preheat your oven to 400°F (200°C). While it heats up, place a small pat of butter in a small, 6.5-inch cast iron skillet. Pop the skillet directly into the oven to preheat as well. This ensures even cooking for your Dutch Baby. You can also use a 5×5 inch baking dish if you don’t have a cast iron skillet.
- Whisk the Batter: In a separate bowl, whisk together 1 large egg, ¼ cup of milk, a splash of vanilla extract, and sugar. Once combined, whisk in the flour and a pinch of salt until just smooth.
- Assemble and Bake: Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides of the pan. Add ¼ cup of fresh blueberries to the bottom of the skillet and then gently pour the batter over the top of the berries. Bake the Dutch Baby for about 20 minutes, or until puffed and golden brown.
Expert Tips
- Smooth Batter is Key: Aim for a batter with minimal lumps. A whisk or an electric mixer will help you achieve this.
- Preheat the Pan for Perfection: Heating the skillet in the oven before adding the batter is crucial for a good rise. This preheats the pan for even cooking and helps the Dutch Baby puff up beautifully.
- Skillet Size Matters: A 6.5-inch cast iron skillet or a 5-inch baking dish are ideal for this recipe. Using a larger pan will result in a flatter Dutch Baby. You can find examples of the dishes we use on our Store Page.
- Heatproof Dish Required: Make sure your skillet or baking dish can withstand the 400°F (200°C) oven temperature.
Dutch Baby Topping Ideas
Your individual blueberry Dutch baby is fresh out of the oven, and it’s time to elevate it from delicious to unforgettable! Here are some inspiring ways to dress up your creation:
- Classic Combo: Dust with powdered sugar and drizzle with maple syrup for a timeless and satisfying breakfast.
- Get Fancy: Transform your Dutch Baby into an elegant dessert. Dollop it with whipped cream, add a fresh mint sprig for a pop of color, and maybe even a drizzle of chocolate sauce.
- Protein Powerhouse: Need a more filling breakfast? Drizzle with almond butter or peanut butter and sprinkle with chopped nuts or seeds for a protein and healthy fat boost.
- Fresh Fruit Addition: Looking for an extra burst of flavor and freshness? Serve your Dutch Baby with a side of your favorite fruit or a bowl of Ambrosia.
Make Ahead And Reheating Tips
While Dutch babies are best enjoyed fresh out of the oven for maximum puffiness, you can prep the batter ahead of time for a quick and easy breakfast. Here’s what to do:
- Make-Ahead Batter: Simply whisk together the batter according to the recipe instructions. Cover the bowl tightly with plastic wrap or a lid and refrigerate overnight.
- Reheating: In the morning, preheat your oven to 400°F (200°C) as usual. Take the batter out of the fridge and give it a good whisk to re-combine any ingredients that may have separated. Follow the recipe instructions for preheating the skillet, adding the batter, and baking the Dutch baby. You might need to add a few extra minutes of baking time since the batter is cold.
Tip: Reheating in a toaster oven is also possible, but keep an eye on it to avoid burning.
Frequently Asked Questions
While a cast iron skillet is ideal for its heat retention (which helps the Dutch baby puff up), you can still make this recipe in a pinch! Many small oven-safe dishes work well, like the 5×5-inch dish used in many recipes here at One Dish Kitchen.
There are two main culprits here: oven temperature and peeking! Make sure your oven is fully preheated to the recommended temperature before baking. It’s also important to resist the urge to open the oven door while the Dutch baby bakes, as this can cause it to deflate.
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! Simply substitute the milk with your favorite plant-based milk alternative, use a vegan butter substitute, and swap the egg with an egg substitute.
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
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.
If you’ve tried this single serve blueberry 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
- Place the butter in a 6.5-inch cast iron skillet or a 5×5-inch oven-safe dish. Pop it directly into your oven and preheat to 400°F (200°C). This preheats the pan for even cooking and helps the Dutch Baby puff up beautifully.
- Whisk the egg, milk, vanilla, and sugar in a small bowl, or blend them together using a blender.
- Mix in the flour and salt, whisking well to eliminate any lumps.
- Carefully remove the hot skillet from the oven. Swirl the skillet to coat the surface evenly with the melted butter.
- Scatter the blueberries in the skillet, then pour the batter over them.
- Bake for 20-25 minutes, or until the pancake puffs up in the middle and turns golden brown around the edges.
- Gently lift the Dutch Baby out of the skillet with a spatula, transferring it to a cooling rack or a plate. Let it cool slightly, then sprinkle with confectioners' sugar and add more berries on top if you like.
Notes
- Smooth Batter is Key: Aim for a batter with minimal lumps. A whisk or an electric mixer will help you achieve this.
- Preheat the Pan for Perfection: Heating the skillet in the oven before adding the batter is crucial for a good rise. This preheats the pan for even cooking and helps the Dutch Baby puff up beautifully.
- Skillet Size Matters: A 6.5-inch cast iron skillet or a 5-inch baking dish are ideal for this recipe. Using a larger pan will result in a flatter Dutch Baby. You can find examples of the dishes we use on our Store Page.
- Heatproof Dish Required: Make sure your skillet or baking dish can withstand the 400°F (200°C) oven temperature.
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