Whip up this easy single serving Blueberry Dutch Baby pancake recipe, filled with vibrant, juicy berries. Perfect for a gourmet breakfast treat at home!
Place the butter in a 6.5-inch cast iron skillet or a 5x5-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.