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Blueberry Dutch Babies
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Blueberry Dutch Babies

These puffy, buttery, pancake-like Blueberry Dutch Babies are perfect for a special breakfast or brunch. The blueberries add the perfect amount of sweetness.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Dutch Babies
Servings: 8
Calories: 204kcal
Author: Mique Provost


  • ¼ c butter
  • 2 c blueberries
  • 4 eggs
  • 1 c milk
  • 1 c flour
  • ¼ c sugar
  • 1 tsp vanilla
  • Maple or Berry Syrup for serving


  • Preheat oven to 425 degrees.
  • Place ¼ cup butter and 2 cups of blueberries in an oven-safe skillet (10" iron skillet works well).
  • Place skillet in preheated oven.
  • Meanwhile, place 4 eggs, 1 cup of milk, 1 cup of flour, ¼ cup sugar and 1 teaspoon of vanilla in a food processor; blend until well mixed.
  • Remove hot skillet and pour batter over melted butter and blueberries. Return skillet to oven.
  • Bake for 20-25 minutes or until puffy and golden brown.
  • Cut into 8 servings. Serve with maple or berry syrup.


Nutrition info is for the Blueberry Dutch Babies only; it does not include syrup.


Calories: 204kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 95mg | Potassium: 115mg | Fiber: 1g | Sugar: 11g | Vitamin A: 365IU | Vitamin C: 3.5mg | Calcium: 53mg | Iron: 1.2mg