Dutch Baby Oven Pancake with Blueberries and Blood Oranges

by Dorothy Reinhold on January 27, 2013

Print This Post Print This Post Dutch Baby Oven Pancake on Shockingly Delicious. Recipe: https://www.shockinglydelicious.com/?p=11490

I don’t really need an excuse to make pancakes. All it takes is a weekend, some hungry kids, and some fresh fruit for inspiration.

So National Blueberry Pancake Day, which dawns tomorrow (Mon., Jan. 28), seems like as good a reason as any to whip out my favorite puffy pancake and top it with my favorite berry. (With just 80 calories per cup and no fat, blueberries are definitely on my healthy eating list for 2013.)

Dutch Baby Oven Pancake on Shockingly Delicious. Recipe: https://www.shockinglydelicious.com/?p=11490I made an oven pancake – called a Dutch Baby, or a German Pancake – which is a sweet popover type breakfast treat that puffs up Dutch Baby Oven Pancake puffing up high in the ovenimpossibly high and then falls after being removed from the oven. The “Dutch” in the name refers to the German-American immigrants known as Pennsylvania Dutch (Dutch is a corruption of the German word deutsch).

Perhaps I love these Dutch Baby Oven Pancakes so much because I am half Pennyslvania Dutch.

Or perhaps it’s just because they are that good.

Recipe: Dutch Baby Oven Pancake with Blueberries and Blood Oranges

Dutch Baby Oven Pancake on Shockingly Delicious. Recipe: https://www.shockinglydelicious.com/?p=11490Summary: Light, popover-like pancakes that puff up high in the oven and deflate upon cutting. Top with berries and fresh fruit for a perfect breakfast.



  • 4 eggs
  • 1 cup 1% milk
  • 1 cup sifted white whole wheat flour
  • 2 tablespoons confectioner’s sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 1/8 teasoon kosher salt
  • 1/4 cup unsalted butter


  • 1 ½ cups Driscoll’s Blueberries, rinsed and dried
  • 2 blood oranges, peeled and diced
  • Confectioners’ sugar
  • Maple syrup


  1. Heat oven to 475F (245 degrees C). Place a 12-inch ovenproof skillet (cast iron or other) in oven and allow skillet to heat for 5 minutes. Add butter to skillet and allow butter to melt in hot skillet in oven.
  2. While butter is melting, add eggs, milk, flour, sugar, vanilla, nutmeg and salt to a blender. Whirl for 30 or so seconds until well blended. (Or you may whisk ingredients in a mixing bowl instead of the blender.)
  3. Check on butter in skillet in oven; it should be melted and foamy. Allow butter to brown slightly if you like; otherwise, proceed.
  4. Remove skillet from oven, swirl butter to entirely coat bottom and sides of skillet, reduce oven heat to 425F (220 degrees C). Pour batter in the skillet and return skillet to oven. Set timer for 20 minutes.
  5. Make berry topping: While pancake is baking, add blueberries and blood oranges to a bowl and stir gently to combine. Set aside.
  6. Bake pancake until puffed and lightly browned, about 20 minutes. Edges of pancake will rise high, followed minutes later by the center; it will be delightfully puffy! When done, remove from oven promptly and sprinkle with a bit of powdered sugar if you like.Dutch Baby Oven Pancake out of the oven
  7. Pancake will deflate when you cut it. Cut into 4 portions and serve, topping with blueberry-orange mixture. Pass the maple syrup and additional confectioner’s sugar at the table, for those who like a sweeter breakfast. (I like the pancake as-is with fruit topping; my family prefers it sweeter.)
  8. Serves 4.


Family heritage recipe adapted by Dorothy Reinhold/ShockinglyDelicious.com

AcknowledgementsDutch Baby Oven Pancake with blueberries and blood oranges

Driscoll’s provided the berries, and Melissa’s Produce provided the blood oranges, for recipe testing. Thanks to both for growing and distributing such high quality fresh fruit!

Preparation time: 10 minutes
Cooking time: 25 minutes
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: German
My rating 5 stars:  ★★★★★ 

{ 8 comments… read them below or add one }

Karen February 22, 2015 at 10:40 pm

A fabulous recipe Dorothy that got me out of trouble the other weekend when I served it to house guests for a tasty weekend brunch dish! I also had some blood oranges and blueberries, so it was meant to be! Thanks so much for the seasonal inspiration. Made for group D and SRC! Karen


Dorothy Reinhold February 23, 2015 at 4:57 am

You’re a peach, and so is your blog! What a great job you did highlighting this recipe, and I’m so glad it solved your “waht’s for breakfast?” problem.


Stephanie Pires January 29, 2013 at 9:54 am

I made this and felt so professional. It came out perfectly. Thanks. I enjoy your blog.


Dorothy February 1, 2013 at 9:36 am

That’s the beauty of a Dutch Baby! You feel so fancy and professional when you remove it from the oven. Thank you for the kind words.


Terra January 27, 2013 at 8:18 pm

Oh look how beautiful your Dutch Baby is, it looks perfect! I just recently learned about a Dutch Baby, I am excited to make one now:-) Your addition of blood oranges sounds gorgeous! Hugs, Terra


Dorothy January 28, 2013 at 11:16 am

Dutch Baby is my favorite kind of pancake…light and fluffy!


Shelby | Diabetic Foodie January 27, 2013 at 6:39 am

I love German pancakes. The neighbor’s recipe I have is loaded with sugar, so I’ll have to try your version.


Dorothy January 27, 2013 at 6:44 am

Oh, they’re definitely delicious with lots of sugar, but once you remove most of it and top it with fruit, you’ll find you don’t miss it!


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