Blueberry Dutch Baby Pancake

Blueberry Dutch baby

A Dutch Baby is a pancake you bake in the oven. It’s easier to make than regular pancakes, and you get to sit down and eat breakfast the same time as everyone else.

It’s a simple process; mix the ingredients in a bowl or blender, pour in a buttered oven proof skillet, and bake in the oven. I made a gluten free version with almond flour and added blueberries. You will get a better rise with wheat flour and using the right size pan, but it’s normal for the pancake to sink down in the middle once you remove it from the oven.

Tips for making a Dutch Baby:
1. Begin with a very hot oven.
2. Use the right size pan, if it’s too big, the pancake will be flat.
3. Don’t open the oven door until it’s almost ready, it might deflate.

Read more tips on making a Dutch Baby from the Seattle Times, home of the original Dutch Baby (Wikipedia).

This was my first (delicious) attempt at a Dutch Baby. Next time I’m going to use a smaller pan (I didn’t have the 10 inch size for this recipe). Will let you know how it comes out!

Update: Pan size makes a huge difference!! I just made one in a smaller skillet (8-inch) and it came out much better and fluffier – though it’s a little too small for the recipe. I do need to try it in a 10-inch skillet or reduce the batter amount for the 8-inch size.

By the time I got my camera to take a picture the kids ate half of it – so this is the best shot I have for now;

Also, if you decide to try this with chocolate chips, please note that they all sink to the bottom of the pan, and possibly burn, because of the thin batter – not that my kids cared.

Also try: Apple Dutch Baby with Cinnamon and Cloves | Nourished Kitchen.

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How do you make Dutch Baby pancakes? As with all my recipes, please leave a comment if you’ve made successful adjustments (or flops!)  to the recipe or have tips that improve the outcome.

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Comments

  1. A R says

    Beware, I tried these this morning and I think there’s way too much arrowroot or way too little other liquid. It didn’t taste bad, but was nothing like a dutch baby.

    • Lisa says

      Thanks for the feedback AR.
      Was your batter liquidy? Mine was very liquidy so not sure what you mean. Substituting all purpose flour for almond flour can be tricky in many recipes. (Did you use blanched almond flour?) Can you clarify more how it was different from what you know a Dutch Baby should taste like? If you end up adjusting the recipe please let us know what you did. For me, I was excited to have a gluten free alternative to not having to spend a ton of time flipping individual pancakes for my family – but I’m open to suggestions on making this a better recipe.

    • Lisa says

      I was glad to find that link as well, since I’ve never had a Dutch Baby. I’m going to try a smaller pan next time to see if it gives the almond flour a better rise – will update the recipe as I tweak it.

    • lisa says

      I love my cast iron pans – I used my lodge logic cast iron for this and for fried eggs, pancakes, etc…
      It’s also great for searing meats – so I have a few of them.
      You can find them on amazon for very cheap; Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet

      Cast iron pans have to be treated differently – I don’t use soap and water to clean it – I use a scrub and kosher salt and always dry it.

      • Dina says

        this is why I’ve always been tentative to try cast iron. I don’t know how to properly care for it. So absolutely no water involved, just scrub with kosher salt and dry? once we got rid of the non-stick several years ago, I’ve had a hard time with frying eggs, pancakes, etc. in stainless steel and would like to make it easier. I was looking at that brand, but wasn’t sure if was good or not, so thanks Lisa. I’m gonna give this a try!

        • lisa says

          It’s not a big deal to take care of it – there are days that I’m rushed in the morning that I’ve left my cast iron pans dirty from breakfast (from frying eggs etc…) and cleaned when I got home – you can’t soak it in water – but I do clean it with hot water – just no soap. If you need the extra cleaning action use coarse salt. Make sure to dry it with a towel after you clean it and if you’re not going to be using it for a while rub a tiny bit of coconut oil with a paper towel all over the pan. The more you use it the more non-stick it becomes. And with hanunkah coming up you’re going to love having this pan to make latkes in.

  2. says

    This is YUMMY. The recipe works fine for me. The batter is very liquidy and it bakes up to a texture I like. I compared it to traditional dutch baby recipes and I could see someone using maybe 2TB of arrowroot and see how that works for them. or maybe a bit of baking powder? but I like it as it is…

  3. Rachel says

    I used almond milk and added some almond extract. I also used mini chocolate chips, which did not burn. Overall the taste was amazing but I think the texture was too eggy which I think is due to the very liquidy batter. I think next time I will add a bit more of each flour and see how it comes out. Thanks for this! I love your site and can’t wait to try some of your other recipes!

  4. kristen says

    I used 1/2 cup of spelt flour and 1/4 cup coconut flour and the rest of the ingredients. It came out perfect and was solid not runny.

  5. Gdaiva says

    Oh Lisa, thats so funny you said” you get to eat breakfast at the same time as everybody else” i love it, so true , i always eat alone as everybody stuffed already :). I have to try this your recipe!

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