Rich, fruity, and beautifully decadent, this gluten-free blueberry cheesecake Dutch baby is an easy yet impressive breakfast or brunch. Made with oat flour and no added sugar, it’s a nourishing way to start the day.
Quick Look at the Recipe
- 🍽️ Flavor: Sweet blueberries and rich cheesecake creaminess layered over a rich, buttery pancake.
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- 🕒 Ready In: 40 minutes
- 👥 Servings: 6
- 🥣 Main Ingredients: Oat flour, blueberries, cream cheese, milk, and eggs
- 📖 Dietary Info: Gluten-free, refined sugar-free
- 👩🍳 Tip: Chunks of cream cheese spread throughout the blueberry pancake batter create a smooth, cheesecake flavor without needing additional sugar.
What a gorgeous bake! Thanks for sharing this recipe. I ended up using half AP/almond flours because that’s what I had on hand…My house smells amazing and it tastes incredible. I recommend adding a pour of maple syrup. This will be a household favorite for sure!
Rachel
When I Want a Special Breakfast
Dutch babies have been one of my favorite breakfasts for as long as I can remember. When I first started exploring clean eating, they were one of the very first recipes I wanted to make healthier.
As much as I love my classic oat Dutch babies, once I master a recipe, I can’t help but keep experimenting. And since there’s nothing better than cheesecake (okay, maybe rich homemade ice cream), this dessert-inspired pancake quickly became my go-to for special breakfasts.
Everyone always loves the rich, indulgent flavor, and I love knowing I’m serving a breakfast that’s both a satisfying and nourishing start to the day.
What Makes this Pancake Special?
- Quick & easy with only 10 minutes of prep time.
- Simple, nourishing ingredients with no wheat flour or added sugar.
- Beautiful presentation perfect for weekend breakfasts or special brunches.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, preheat your oven to 400 degrees. Put the butter in the skillet and place it in the oven while it’s preheating to melt.
Then cut the cream cheese into small 1/2 inch chunks, and set them aside for later.
Step 2: Next, in a large mixing bowl, whisk together the eggs, milk, oat flour, vanilla, and salt.
Step 3: Once the oven is preheated, pour the batter into the skillet with the melted butter. Then sprinkle the blueberries and cream cheese chunks on top, and place the skillet in the oven.
Step 4: Bake for 30 minutes or until the edges are just beginning to turn golden brown. As it begins to cool, the pancake will slightly deflate.
Chef’s tip: Hold off on pouring the batter into the skillet until you’re ready to bake. The hot pan can start cooking it early and lead to burnt edges.
Step 5: Top with fresh blueberries and maple syrup (or any other favorite toppings), and enjoy!
If you’re looking for more fun versions of this skillet pancake, check out my cranberry cheesecake Dutch baby and strawberry chocolate Dutch baby!
Tips for Success
Preheat the skillet in the oven – Cast iron takes a while to heat up, but preheating makes so that the Dutch baby starts cooking the moment the batter hits the pan.
Whisk one last time before pouring the batter – Often, the batter is ready before the oven finishes preheating and may sit for a few minutes. As it rests, the oat flour can sink to the bottom, so give it one last whisk before pouring it into the skillet.
Don’t open the oven door – If you can’t wait until it’s done to peek, check on it by turning on the oven light. Opening the door can cause it to deflate and lose its fluffy texture.
Topping Ideas
FAQs
Leftover Dutch baby pancakes can be stored in an airtight container in the fridge for 3-5 days. For best results, reheat in the oven.
No, if you prefer, you can use regular, whole wheat, or einkorn flour instead of oat flour in this Dutch baby.
No, you can make a Dutch baby in a deep dish pie pan or 9″ x 13″ glass baking dish instead. Keep in mind that the difference in pan sizes will have an effect on the texture of the pancake.
Yes, this Dutch baby recipe works well with any type of berries or chopped soft fruit (such as peaches).
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Gluten-Free Blueberry Cheesecake Dutch Baby with Oat Flour
Equipment
Ingredients
- 2 cups blueberries
- 6 eggs
- 1 cup milk
- 1 cup oat flour certified gluten-free
- 4 ounces cream cheese
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- Preheat oven to 400 degrees.
- Put the butter in the skillet and place it in the oven while it’s preheating to melt.1/4 cup unsalted butter
- Cut the cream cheese into 1/2 inch chunks and set aside.4 ounces cream cheese
- In a large mixing bowl, whisk together the eggs, milk, oat flour, vanilla, and salt.6 eggs, 1 cup milk, 1 cup oat flour, 1 teaspoon vanilla extract, Dash of salt
- Pour the batter into the skillet with the melted butter.
- Sprinkle the blueberries and cream cheese pieces on top and place in the preheated oven.2 cups blueberries, 4 ounces cream cheese
- Bake for 30 minutes or until the edges are starting to turn golden brown.
- Enjoy warm with toppings of your choice.
Notes
- Whisk one last time before pouring the batter – Often, the batter is ready before the oven finishes preheating and may sit for a few minutes. As it rests, the oat flour can sink to the bottom, so give it one last whisk before pouring it into the skillet.
- Don’t pour the batter into the skillet until you’re ready to bake – The hot pan can start cooking it early and lead to burnt edges.
- Don’t open the oven door – If you can’t wait until it’s done to peek, check on it by turning on the oven light. Opening the door can cause it to deflate and lose its fluffy texture.
Nutrition
If you tried this blueberry Dutch baby, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This recipe is a beautiful brunch at my best friends house where the whole place smells like blueberries and vanilla. After the first bite of the dish, I find myself contently sighing, listening to the birds outside, and letting an easy smile roll across my face. This recipe is that for me.
It’s easy and beyond delicious, healthy, and makes me want to call someone to share it with me around a hardwood table with cloth napkins. Thanks Violet 🙂
What a gorgeous bake! Thanks for sharing this recipe. I ended up using half AP/almond flours because that’s what I had on hand. I also subbed cherries for half of the blueberries. My house smells amazing and it tastes incredible. I recommend adding a pour of maple syrup. This will be a household favorite for sure!
This recipe is a frequent request in my home, but it’s so easy and delicious I don’t mind a bit! I think you’ll love it too!
This is so easy to make and customize! I left out the cream cheese and added two eggs and it still tasted great! Super easy busy morning breakfast recipe.