Blueberry Yogurt Dutch Baby Pancake

This fluffy Dutch baby pancake is a healthy and easy but festive looking dessert! It is topped with a blueberry yogurt & quark mixture and lots of fresh berries!

Dutch Baby Pancakes – the food of the gods for me! Something so fluffy and crispy at the same that is easy to make and can be filled and topped with whatever you like. I mean, who doesn’t love a good Dutch baby pancake??

Depending on the day, I will prefer and sweet or a savory version. I honestly love them both the same! This one I first made when I spotaneously wanted to make a dessert worth of a birthday celebration. I made it in lieu of a proper cake because they already had a cake. It was a great choice because this Dutch baby pancake is slightly warm, very fresh tasting due to the yogurt topping and super yummy!

Plus, as far as Dutch baby pancakes go, it’s almost healthy! The topping is yogurt and quark mixed with blueberry (bilberry) powder, agave nectar and lots of fresh berries. I sprinkled a little bit of powdered sugar on top for a touch of sweetness and also it just looks so pretty and festive for a birthday treat!

Oh, and I also added some additional frozen wild blueberries into the yogurt and quark mixture. Wild blueberries are so much more flavorful than the cultivated ones. They’re much smaller and darker than the other ones (although I like both). The vibrant purple color (and great taste) comes from this wild bilberry powder! Bilberry is also called the European blueberry and they’re smaller, darker and very flavorful. At this point you’re probably familiar with the powder since I use it in a lot of my recipes!

Will you make this lovely pancake soon? Or how about my Black Forest Dutch Baby Pancake?

Blueberry Yogurt Dutch Baby Pancake

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins
Servings: 2


This fluffy Dutch baby pancake is a healthy and easy but festive looking dessert! It is topped with a blueberry yogurt & quark mixture and lots of fresh berries!





  1. Pre-heat oven to 230°C (446°F). Put your cast-iron pan in the oven while it heats up. Once oven is hot, add oil to the pan and wait for one minute. 

  2. In a bowl, mix together eggs, salt and all purpose flour. Slowly add in milk until it becomes one smooth batter. 

  3. Pour batter into the middle of the pan and bake for about 15 minutes until the pancake is puffed up. 

  4. In a bowl, mix together lowfat quark, yogurt, wild blueberry powder and agave nectar. Fold in frozen wild blueberries. Put aside. 

  5. Take the pancake out of the oven and let cool off for 10 minutes. Top with the blueberry quark mixture and the fresh berries. Add powdered sugar on top. Enjoy!


I used the Wild Blueberry Powder from Sunday Natural

The bilberry (Vaccinium myrtillus/Myrtilli fructus), with its eponymous fruit, belongs to the heather family (Ericaceae). It is native to the temperate climate zones of northern Europe and Asia and prefers semi-shady locations such as deciduous and coniferous forests. Its blue colour is due to the high proportion of secondary phytochemicals it contains. The powder is particularly full-bodied and fruity with an intense violet colour.

Keywords: Dutch baby, Dutch baby pancake, oven pancake, cast iron pan, pancake, sweet pancake, sweet Dutch baby pancake, dairy free pancake, blueberry, blueberry pancake, blueberry dutch baby pancake, blueberry yogurt, fresh berries, delicious dessert,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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