Blueberry Dutch Baby Pancakes


This easy recipe makes four individual Dutch babies.

Prep Time:
8 mins
Total Time:
30 mins
4 individual pancakes

There's a lot to love about blueberry Dutch baby pancakes. These berry-studded breakfast and brunch favorites are more like a large version of a popover than a regular flapjack. Baked in small cast-iron skillets, they puff up magically and are a hands-off affair—unlike pancakes that require flipping on a griddle or stovetop.

Even better? The batter is very simple to make. Using a blender ensures there are no lumps—and means you only have one vessel to clean. Best of all, this recipe yields four individual pancakes. It's a restaurant-worthy presentation—and who doesn't love getting their very own skillet for breakfast? Simply dust each Dutch baby with powdered sugar for serving, and don't skimp on the maple syrup.


  • 4 large eggs

  • 1 cup whole milk

  • 1 cup all-purpose flour

  • ¼ cup granulated sugar

  • ½ teaspoon finely grated fresh lemon zest

  • ¼ teaspoon salt

  • 2 tablespoons unsalted butter

  • 1 cup blueberries, plus more for topping

  • Confectioners' sugar, for sprinkling


  1. Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.

  2. Heat four 6 1/4- to 6 1/2-inch cast-iron skillets on the stovetop over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries.

  3. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.

    Marcus Nilsson


Instead of making four individual blueberry Dutch baby pancakes, you can use one 12-inch cast-iron skillet and make a large Dutch baby instead; it will take about 20 minutes to bake.

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