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Blueberry Dutch Baby From the Cookbook 'First We Eat' by Eva Kosmas Flores

Blueberry Dutch Baby

This is one of my favorite spring dishes from my new cookbook, First We Eat. If you're unfamiliar with a Dutch baby, it's basically a giant custard-y pancake that you bake in the oven rather than cooking on the stovetop. When you combine this with blueberries and nuts and a little bit of maple syrup, you get some real sweet breakfast magic!

Course Breakfast
Prep Time 25 minutes
Cook Time 20 minutes
Inactive 30 minutes
Total Time 45 minutes
Servings 1 11-inch dutch baby pancake
Author Eva Kosmas Flores


Blueberry Sauce

  • 1 cup fresh blueberries
  • 1/3 cup granulated sugar

Dutch Baby

  • 2/3 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon flake kosher sea salt
  • 3 large eggs (at room temperature)
  • 2/3 cups whole milk (at room temperature)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups blueberries
  • 4 tablespoons unsalted butter (cut into individual tablespoons, at room temperature)
  • 2 tablespoons creme fraiche (or full-fat vanilla yogurt)
  • 2 tablespoons slices almonds
  • 1 teaspoon edible flowers (optional)
  • maple syrup for serving (optional)


Blueberry Sauce

  1. For the blueberry sauce, combine the blueberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil over medium-low heat. Reduce the heat to low and cook until the blueberries burst and the sauce cooks down and becomes thick and jammy, 10 to 14 minutes. Remove from the heat and set aside.

Dutch Baby

  1. For the Dutch baby, preheat the oven to 425 degrees Fahrenheit. Set an 11-inch au gratin pan or oven-safe skillet inside to preheat for at least 30 minutes.

  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, and salt. Set aside.

  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until frothy, about 2 minutes. Reduce the speed to medium and add the milk, sugar, and vanilla. Add the flour mixture and mix until just combined. Stir in 1 cup of the blueberries by hand.

  4. Carefully remove the hot pan from the oven and add the butter to the pan, swirling it slightly to help them melt quickly. Take care, as the butter will hiss and spit a bit when it hits the hot pan. Pour the batter into the pan and place it back in the oven. Bake until the pancake looks puffy and the edges curl up and are golden brown, 16 to 18 minutes.

  5. Remove and garnish with the creme fraiche or yogurt and blueberry sauce. Top with the almonds, edible flowers (if using), and the remaining 1/2 cup blueberries and serve along with the maple syrup, if desired.