A Dutch baby pancake puffs up in the oven like a golden bowl and then slowly deflates when you take it out. The drama is half the fun. This one bakes at 425°F (218°C) for twenty minutes: a blender batter of flour, milk, eggs, sugar, vanilla, and salt poured into a cast iron skillet with sizzling melted butter. It puffs, it browns, it comes out looking like a crater you fill with blueberry preserves and sweetened mascarpone.
The mascarpone is mixed with powdered sugar and a tablespoon of the blueberry preserves. Spooned into the warm pancake, it softens and melts slightly. Fresh mint leaves on top for colour and a bright herbal note. I could make this every Saturday morning and not get tired of it.
Tips for Making Blueberry Dutch Baby
Heat the butter in the skillet first
Two tablespoons of butter in a cast iron skillet, placed in the oven while it preheats. The butter should be melted and bubbling when you pour in the batter. 
The hot butter is what makes the bottom crispy and golden. Cold butter makes a pale, soft bottom.
Blend the batter smooth
Flour, milk, eggs, sugar, vanilla, and salt in a blender until completely smooth. No lumps. Pour directly into the hot skillet.
Do not open the oven during the first fifteen minutes. The puff happens because of steam trapped inside. Opening the door lets it escape.
Blueberry Dutch Baby Pancake
- Total Time: 30 minutes
- Yield: Serves 4
Description
Whip up this large, puffy pancake made with blueberry preserves, baked in the oven, and served with whipped mascarpone and mint.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/4 cup Bonne Maman Wild Blueberry Preserves
- 1/2 cup mascarpone cheese
- 1 tablespoon powdered sugar
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 425°F.
- In a blender, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
- Place butter in a cast-iron skillet and heat in the oven until melted and bubbling.
- Pour the batter into the hot skillet and bake for 20 minutes until puffed and golden.
- In a bowl, mix mascarpone cheese with powdered sugar and a tablespoon of blueberry preserves.
- Serve the pancake with the mascarpone mixture and remaining blueberry preserves. Garnish with mint leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 pancake
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
Frequently Asked Questions
Why does it deflate?
The puff is caused by steam. When the Dutch baby comes out of the oven, the steam escapes and the pancake settles. This is normal. It still tastes the same.
Can I use a different fruit?
Any fruit preserves work. Raspberry, strawberry, or apricot. The mascarpone topping pairs with all of them. Fresh fruit can replace the preserves.
Do I need a cast iron skillet?
A cast iron skillet heats most evenly and gives the best puff. An oven-safe non-stick pan works but the edges may not brown as well. Do not use a glass dish.
Puff and crater forever!
Loved the deflation drama, my kids stood by the oven and watched it puff then crater, blueberry preserves on top sealed it!
Wonderful Saturday breakfast, the drama of the puff alone was worth the bake!
Blended the batter for a full thirty seconds the way the recipe says, no lumps, then straight into the screaming-hot cast iron. Butter sizzled around the edges before I poured. Pancake ballooned to twice the height of the skillet, then settled into the crater. Absolutely perfect with the mascarpone-blueberry combo.
I’d been making Dutch babies for years and never realized opening the oven door at minute fifteen was the mistake. This recipe spelled it out, steam trapped inside drives the puff. Held off opening for the full twenty minutes and the pancake came up to a golden bowl exactly like the photos. Mascarpone-and-blueberry combo in the center was a revelation. Adding to the Saturday rotation, will not repeat my old door-opening mistakes again.
I doubled the blueberry preserves on top and added fresh berries for a triple-blueberry hit, every spoon was bright and tart!
Dutch baby pancakes were a Saturday morning ritual at my dad’s house when I was a kid, he’d whisk the batter in a blender and we’d watch through the oven window as it ballooned up to the top. Made this version with the blueberry preserves and mascarpone for my own kids last weekend and they all crowded around the oven the same way. The mascarpone-and-preserve combo was the addition I didn’t know I needed. Genuinely heavenly Saturday breakfast.