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Blueberry Dutch Baby Pancake

By Holly Darnell, RD

June 12, 2023

Blueberry Dutch baby pancakes

Looking for a twist on the standard pancake? Try this Blueberry Dutch Baby pancake, with the usual Ancient Nutrition healthy spin. They are sure to be a hit.

Another reason to have a Dutch baby pancake? The macros. Most pancakes overdeliver on the carbohydrates (flour and sugar) and underdeliver on the protein. Not this “German pancake” that gives you 15 grams of carbs, 12 grams of fat and 15 grams of protein per serving. Not bad, eh?

What Is a Dutch Baby?

Also called a German pancake, Dutch babies were invented in the early 1900s in Seattle. Inspired by the large German pancake cooked in a cast iron pan, the chef’s young daughter could not pronounce “Deutsch” (German) pancake. Instead, it sounded like “Dutch pancake” and the new name stuck, as did his recipe.

A German pancake is unique in that you use a cast iron pan to hold all of the batter and let it rise in the oven. The middle of the German pancake will collapse once it is removed from the oven, with the sides still puffed up around the edges.

Like the traditional recipe, our version also uses eggs, a sweetener (monk fruit in this case), a “milk” (almond milk here, as it mixes well for pancakes), butter and flour. In the case of flour, we recommend a Paleo flour that you can buy in the store or make your own. Our gluten-free recipe includes one-and-a-half cup brown rice flour, one-half cup potato starch, one-quarter cup white rice flour, one-quarter cup tapioca flour and one teaspoon xanthan gum.

The secret ingredient here is Bone Broth Protein, which adds protein to the recipe along with gut and joint benefits.

Dutch baby ingredients

How to Make a Dutch Baby Pancake

In a high-speed blender, add eggs, almond milk, monk fruit sweetener, vanilla extract, Paleo flour, Bone Broth Protein (Pure flavor) and sea salt. Blend at high speed for one minute until fully combined. Alternatively, mix well in a big mixing bowl with a whisk.

Set aside and allow the batter to rest for 20 minutes. (Ingredients need to be at room temperature in order for the Dutch baby to rise.)

Preheat the oven to 450 F degrees and place a nine-inch cast iron skillet in the oven. 

Remove the cast iron skillet and place the butter into the pan. Use a vegan butter if you’re not having dairy. Swirl the butter around and allow to coat evenly. Pour the batter in the pan and top with frozen blueberries. 

Dutch baby pancake process

Place the skillet in the center of the oven and bake for 15 to 17 minutes, or until the pancake is fully puffed up and browned on top. Do not open the oven while baking.

Remove the Dutch baby from the oven and sprinkle with additional berries and powdered monkfruit sweetener. Slide the German pancake out of the pan onto a cutting board, then slice into four servings.

This Dutch baby pancake is best when served immediately, but extra can be stored in an airtight container for up to three days.

Other Healthy Pancakes Recipes You Might Enjoy

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Blueberry Dutch Baby Pancake Recipe

Category

Breakfasts

Servings

4

Time

1 hour (Prep time: 15 min; Cook time: 15 min)

Calories

268

Author

Holly Darnell, RD

Mix it up for your weekend breakfast and make this delicious blueberry Dutch baby pancake. It's perfectly balanced breakfast goodness, with nearly the same amount of carbs, fats and protein. It's not hard to make, and it'll get you going for the day.

Ingredients
  • 4 eggs, at room temperature

  • 1 cup unsweetened almond milk, at room temperature

  • 3 tablespoons monk fruit sweetener

  • 1 teaspoon vanilla extract

  • 1 cup gluten-free Paleo flour (see recipe above)

  • 1 scoop Bone Broth Protein Pure

  • ½ teaspoon sea salt

  • 2 tablespoons grass-fed unsalted butter (can use vegan butter if dairy-free) 

  • ½ cup frozen blueberries 

  • powdered monk fruit sweetener, optional

  • fresh blueberries for topping, optional

Directions
  1. In a high-speed blender, add eggs, almond milk, monk fruit sweetener, vanilla extract, gluten-free Paleo flour, Pure Bone Broth Protein and sea salt. Blend at high speed for one minute until fully combined. Set aside and allow the batter to rest for 20 minutes. 

  2. Preheat the oven to 450 F and place a 9-inch cast iron skillet in the oven. 

  3. Remove the cast iron skillet and place 2 tablespoons of butter into the pan. Swirl around and allow to coat evenly. Pour the batter in the pan and top with frozen blueberries. 

  4. Place the skillet in the center of the oven and bake for 15–17 minutes, or until the pancake is fully puffed up and browned on top. Do not open the oven while baking.

  5. Remove the Dutch baby from the oven and sprinkle with additional berries and powdered monkfruit sweetener.

  6. Slide the German pancake onto a cutting board and slide into 4 servings.

Nutrition

Serving Size 1 Dutch pancake (110g), Calories 268, Carbs 15.1 grams, Fiber 4.1 grams, Sugar 2.2 grams, Fat 12.3 grams, Saturated Fat 5.3 grams, Unsaturated Fat 6.1 grams, Trans Fat 0.2 grams, Cholesterol 179 milligrams, Protein 15.3 grams, Sodium 355 milligrams (24% DV*)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

German pancake | Blueberry Dutch baby | Dutch baby pancake
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