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Dutch Baby for 1 please

I think I found my new favourite weekend breakfast. The dutch baby.

When you live on your own, and you don't have plans to go out for brunch, your weekend breakfast might not be all the decadent. Pancakes or crepes are meant to be made in stacks for crowd with lots of toppings. Waffles and french toast are a bit of a messy process to get into when you're cooking solo.

That's why when a gorgeous dutch baby popped up on the Pinterest I was intrigued. Calling for only a handful of ingredients was the first draw. Anytime I already have the ingredients in my house the chances of me giving something a go is a guarantee. I also loved that any fruit or topping can be substituted in, or you can keep things traditional with just icing sugar and a squeeze of lemon. I think what kicks this one out of the park is the addition of cinnamon and nutmeg. They're not staples of the dutch baby recipe but they really amp it up with their earthy sweetness.

Of course the best part is that after you mix everything in a bowl (one bowl only recipes are also my favourite!) you pour it into a skillet and bake it for 20 minutes. Unlike its other counterparts who demand constant watching and flipping, you can go about reading the news with a cup of Jo until your oven timer rings.

While there is definitely enough for two, I like that it's the perfect amount for one. Half for breakfast and the other half leftovers for the next day! So perfect.

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Blueberry Dutch Baby


  • 2 tablespoons unsalted butter, melted
  • 1 1/4 cups frozen blueberries (fresh may be substituted but may require reducing baking time by a few minutes)
  • 2 large eggs
  • 1/2 cup milk
  • 2 to 3 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • confectioners' sugar for dusting or jam for serving, optional


  1. Preheat oven to 425F. Grease or spray a large oven-safe skillet
  2. Place butter in the skillet. Put skillet in the oven to melt the butter. Around 3 minutes for me, then remove from oven.
  3. Evenly sprinkle blueberries over the butter.
  4. In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
  5. Add the flour, cinnamon, nutmeg, optional salt, and whisk until smooth and free from lumps.
  6. Pour batter over the blueberries evenly.
  7. Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal.
  8. Allow the dutch baby to cool for a bit in the skillet before dusting with icing sugar.

Recipe is from the talented Averie Cooks