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Week 36: Blueberry Dutch Baby Pancake

Prepare to fall in love with this delicious Dutch baby pancake. It is light, fluffy, and perfect when paired with fruits and a drizzling of syrup.

The trick to getting this pancake to inflate and puff up, is to use solely room temperature ingredients. Additionally, make sure your oven's temperature is at its correct degree and that you don't open up the oven door to check on your breakfast while it's cooking.

What I love about this dish is that it comes together in just a blender, and preparing the batter only takes five minutes max!

I like to serve this pancake with either just fruits, maple syrup, or a dash of powdered sugar!





  • ½ cup flour

  • ½ cup milk

  • 1 teaspoon vanilla extract

  • 3 eggs


  • 1/4 cup blueberries

  • 4 tablespoons butter

  • Fruit, for serving


  1. Preheat your oven to 425 degrees F and place your chosen 9-inch pan in the oven to heat up.

  2. In a blender, mix all the batter ingredients until smooth. Take the pan out of the oven, and place the butter and blueberries in, and let the butter melt. Then, add the batter in and bake for 15 minutes.

  3. Next, reduce the temperature to 300 degrees F and bake for another five minutes until the pancake is golden brown and puffed up.


The Bored Baker 👩🏽‍🍳


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