These Bavarian blueberry pancakes are so simple to make and are perfect for breakfast, brunch or dinner. With our stress-saving hacks, there is very little to do so you can concentrate on making coffee, loading the dishwasher or getting other parts of the meal ready. They always remind me of our trips to Munich and with Pancake Day coming up, now is a great time to make this recipe.
Taste: Like a fluffy, pillowy crepe, with blueberries
Ease: Very – there’s really only 2 simple steps
Pros: Simple breakfast, great for brunch or dinner
Cons: There’s too much to eat it all yourself
Again: Definitely, and not just on Pancake Day!
Why Munich needs two recipes
Besides that, I don’t like beer.
When I was thinking about what Bavarian dish to make, I was spoilt for choices. We’ve made potato salad, and I actually originally made Knödel (dumplings), but found it a little boring.
I considered making Riesenbrezel (giant Bavarian pretzels), but didn’t have the time to perfect the recipe. Most of the other recipes I could make used ingredients that are difficult and even impossible to get outside of Germany (and even outside of Bavaria).
Then I remembered the Bavarian blueberry pancakes. Almost every time we go to Munich, we visit our favourite Bräustuben (brewery hall), often for breakfast. While Peter and Miss M order the Weißwürste (veal sausages), I always order the Bavarian blueberry pancakes.
This had to be our recipe for Munich, especially with Pancake Day just around the corner!
What is Pancake Day?
Pancake Day or Shrove Tuesday, also known as Fat Tuesday is the traditional day of feast before the start of Lent on Ash Wednesday (and is 47 days before Easter Sunday). As you’re not supposed to eat eggs and fat during Lent, Fat Tuesday is the time to use them up, and pancakes is one of the easiest recipes to do this.
What you need to know about this recipe
These Bavarian blueberry pancakes are very similar to what Americans call Dutch baby pancakes or even German pancakes. They are also known in America as Bismarcks, Dutch puffs, Hootenannies and popovers, among others.
According to Wikipedia, the Dutch babies originated in the United States, probably in Seattle. They are not, as the name suggests, from the Netherlands or Germany.
In the early 1900s, Manca’s Café in Seattle started serving “Dutch baby” pancakes. However, they were apparently misinformed about the pronunciation of the word “deutsch” (which actually means German).
Interestingly, Dutch baby recipes are very similar to the recipe my mother-in-law uses to make apple or rhubarb pancakes, and for the Bavarian blueberry pancakes I get in Munich…
Tips for making these Bavarian blueberry pancakes
The beauty of these pancakes is their simplicity. They really are so simple to make!
Step 1 – Blend the batter
Stress-saving hack: If you have a blender, use it to mix your ingredients (except the blueberries). I have a “whisk” button on my blender and all I need to do is let it run for about 8 seconds. Don’t mix it for too long. If you don’t have a blender, you can still mix the batter by hand.
I follow my mother-in-law’s recipe and add just a little sugar and salt and I think it works nicely with the fruit. You can omit these if you wish.
I prefer to have the blueberries cooked into my Baviarian blueberry pancakes. However, if you prefer, you can just put the blueberries on top. Of course, it does not have to be blueberries. We can recommend rhubarb, apple, blackberries and peaches.
Of course, if you have a child who is picky about their fruit, you can just leave the fruit out of the pancake and save the stress of picking it out later.
How to cook Bavarian blueberry pancakes
Step 2 – Pour and put in the oven
These pancakes differ from other pancakes because they are cooked in an oven – but still in a frypan.
If you have one, use a cast iron skillet for this recipe. You can even serve your pancakes in the skillet. A 10-inch skillet works best for this recipe, though you can divide the recipe if you have smaller skillets.
I don’t have a skillet, so I just use my non-stick frypan. Make sure it is one with an oven-proof handle!
If you don’t have either, you can also use a baking dish. Just make sure that it is hot before you add the batter.
Top tip: For individual pancakes use a muffin tin! Heat it up in the oven, add a little melted butter to each cupcake form and then divide your batter between the forms (about 1-1.5 cm deep of batter in each form). Cook time about 10 minutes. Voilà! Mini pancakes!
How to serve your Bavarian pancakes
Serve your Bavarian blueberry pancakes hot! If you have made small pancakes, served them in the pan, like they do at the Bräustuben in Munich.
I love it with toasted flaked almonds – they are so good! I just toast them for a few seconds while I wait for the pan to warm up. Add a dusting of icing sugar and a good scoop of vanilla ice cream.
Bavarian blueberry pancakes
- ¾ cup milk
- ¾ cup plain flour
- 3 eggs
- 1-2 tsp sugar
- 1 pinch salt
- 2 tbsp butter
- 1 handful blueberries
- toasted almond flakes to serve
- vanilla ice cream to serve
- Preheat the oven to 200°c.
- Pour milk, flour, eggs, sugar and salt into the blender and blend until the mixture is just combined and there are no lumps.
- Melt the butter in the frypan over high heat and pour in the batter. Sprinkle with blueberries and then put the frypan in the oven to cook for about 20 minutes or until it is set in the middle.
- While the pancake is cooking, toast the almonds until they are lightly golden.
- Serve hot, dusted with icing sugar and sprinkled with toasted almonds and with a generous scoop of vanilla ice cream.
Why not make some of these Bavarian pancakes for Pancake Day?
These Bavarian blueberry pancakes are so simple to make and are perfect for breakfast, brunch or dinner – and especially for Pancake Day! With our stress-saving hacks, you can concentrate on other things while they cook and then enjoy the meal and dream of sunny days in Munich.