Raspberry-Vanilla Bean Dutch Baby with Blueberry Sauce

Raspberry-Vanilla Bean Dutch Baby with Blueberry Sauce | Kailley's Kitchen

Hey, guys!

Thank you for bearing with me while I’ve been away these past few weeks; barring any unforeseen circumstances, I should be getting back on a weekly posting schedule again (finally)!

To get back in the swing of things, I wanted to share an adaptable recipe suited for breakfast, brunch, BFD (breakfast-for-dinner), and dessert. Because the Bagel Bites theory (you know, “When pizza’s on a bagel, you can eat pizza anytime”) need not be limited to pizza bagels.

Case in point: Pancakes.

Whoever said pancakes are a just breakfast thing never had a versatile Dutch baby. The pillowy, oven-baked cousin to standard, stackable flapjacks (and no, they aren’t technically “Dutch”), Dutch babies are as impressive as they are fuss-free, and lend themselves well to a variety of meals: Load them up with ice cream and hot fudge for a fresh take on a sundae, fill them with bright, seasonal fruit, and even pair them with your favorite fried chicken recipe for a spin on classic chicken and waffles.

Since I had some fruit in my fridge and some ice cream in my freezer, I opted

*Don’t have a cast iron skillet and/or vanilla bean paste? Click here to order a skillet on Amazon for $15 and here to order Nielsen-Massey vanilla bean post on Amazon for $11!

Raspberry-Vanilla Bean Dutch Baby with Blueberry Sauce

Raspberry-Vanilla Bean Dutch Baby with Blueberry Sauce

Raspberry-Vanilla Bean Dutch Baby with Blueberry Sauce

Raspberry-Vanilla Bean Dutch Baby with Blueberry Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: One 10" Dutch baby pancake

Raspberry-Vanilla Bean Dutch Baby with Blueberry Sauce


    For the sauce:
  • 3 Tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 3 Tablespoons water
  • 1 cup fresh blueberries
  • 1 tsp. lemon juice
  • For the pancake:
  • 3 Tablespoons unsalted butter
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste (I used Nielsen-Massey brand)
  • 1/2 teaspoon pure almond extract
  • 2/3 cup whole milk
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup fresh raspberries
  • Confectioner's sugar for dusting
  • *OPTIONAL: Vanilla bean ice cream (I like Breyer's Natural Vanilla)


  1. Preheat oven to 425 degrees F
  2. To make sauce, add granulated sugar, cornstarch, water, and fresh blueberries to a medium sauce pan and heat over medium heat
  3. Stir constantly until mixture thickens and blueberries become very tender, about 5 minutes
  4. Remove from heat, stir in lemon juice, and set aside
  5. Melt butter in a 10" cast iron skillet on stove over high heat, then remove from heat and set aside
  6. In a stand mixer fitted with a whisk attachment (or with hand-held beaters), beat eggs until light and frothy, about 3 minutes
  7. Add granulated sugar, cinnamon, vanilla bean paste, almond extract, milk, flour, and salt to eggs and mix until blended
  8. Fold in raspberries and immediately pour batter into skillet prepped with melted butter
  9. Bake for 18-20 minutes or until golden-brown and puffy
  10. Dust with confectioner's sugar and top with ice cream (optional) and blueberry sauce

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  1. says

    Wow! Your composition on that intro image is just beautiful!! I’ve haven’t tried making a Dutch baby before, although I do LUV pancakes/hotcakes. The blueberry sauce looks downright marketable! Putting my cast iron skillet to work this weekend… 🙂


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