Dutch Baby Oven Pancake with Blueberries

Germany and North American Amish


Preparation info

  • Serves


    • Difficulty


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

A delicious baked pancake that originates from Germany, but that became very popular in the States, especially in Pennsylvania Dutch country, where the name “Dutch baby oven pancake” is thought to have come from. This version is served with plump blueberries and maple syrup for a delicious breakfast or brunch. I first enjoyed this baked pancake in a little independent diner when I lived in Pennsylvania many years ago.


  • 50 g unsalted butter
  • 4 free-range eggs
  • 250 ml milk
  • 125 g self-raising flour
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 125 g fresh blueberries
  • Caster sugar or icing sugar, to sprinkle
  • Maple syrup, to serve


    1. Pre-heat the oven to 225°C/450°F/Gas mark 6.
    2. Melt the butter and pour it into a 30cm/12” diameter metal pie tin, or an ovenproof cast iron skillet.
    3. Place the eggs, milk, flour, sugar, vanilla extract and salt into a bowl and, using a hand mixer or wire whisk, blend/whisk all the ingredients together until well blended.
    4. Swirl the melted butter around the pie tin or skillet, then pour the pancake mixture into the tin/skillet and bake for 15 to 20 minutes, or until well risen and puffy.
    5. Remove the pancake from the oven and serve, cut into wedges, with the blueberries scattered over the top. Sprinkle icing sugar and a drizzle of maple syrup over the top to serve.

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