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Blueberry-Filled Dutch Pancake

Recipe Summary

Preparation time: 45 minutes

Number of servings: 3


    • 1 Tbsp butter
    • 3 eggs
    • 1/2 cup skim or low-fat milk
    • 1/3 cup all-purpose flour
    • 3 Tbsp sugar, divided
    • 1/4 tsp salt, optional
    • 1 1/2 cups fresh or frozen blueberries (thawed and drained if frozen)
    • 1/4 tsp ground cinnamon
    • 1/2 cup sliced bananas


Preheat oven to 450 degrees F. Place butter in a 9-inch pie plate or a 9- or 10-inch ovenproof skillet. (To make handle ovenproof, wrap completely with aluminum foil.)

Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.

Meanwhile, in a medium bowl, combine eggs, milk, flour, 1 Tbsp of the sugar, and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 degrees F; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.

While that is baking, combine blueberries with the remaining 2 Tbsp sugar and the cinnamon in a small bowl.

Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.

For more servings: Double all ingredients; bake in 13x9x2-inch baking pan about 20 to 25 minutes at 425 degrees F.

Nutrition Facts
 Blueberry-Filled Dutch Pancake
Serving Size 1/3 of recipe
Amount Per Serving 
Calories 320 Calories from Fat 45
% Daily Value (DV)* 
Total Fat 5g 8%
Saturated Fat 3g 13%
Cholesterol 10mg 3%
Sodium 190mg 8%
Total Carbohydrates 60g 20%
Dietary Fiber 5g 20%
Sugars 40g
Protein 12g  
Vitamin A 15%
Vitamin C 30%
Calcium 4%
Iron 15%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 2
Meat 1
Fruit 2
Vegetable 0
Milk 0
Fat 1
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.
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