Rich, fruity, and decadent, blueberry cheesecake German pancakes (also known as Dutch babies or puff pancakes) make a quick and easy breakfast or brunch. Made without gluten or sugar, they are a healthy and delicious way to start your day!
In the middle of last winter, when I was craving all the fresh fruit of summer, I dreamed up this recipe, but I had to wait months to try it. Now that blueberry season has arrived, I was finally able to see if these German pancakes were as good as I had imagined.
They exceeded my expectations! These blueberry cheesecake German pancakes taste just as good as they sound.
As a bonus, they’re gluten-free and sugar-free. The blueberries add so much sweetness they don’t even need syrup (though I do have to admit that a little maple syrup on top takes them to the next level).
This might just be my all-time favorite breakfast recipe I’ve ever created!
Why You’ll Love Blueberry Cheesecake German Pancakes
Quick & easy – You’d never guess such a delicious breakfast would be so quick to make, but blueberry cheesecake German pancakes only take 10 minutes or less to put together.
Simple, real ingredients – We’re used to so many rich foods being filled with unhealthy ingredients that you’d never guess that these German pancakes are made with only simple, real ingredients.
Full of protein – Made with lots of eggs, oat flour, and dairy these are chock full of protein which makes them the perfect way to start your day!
Decadent breakfast – Perfect for a weekend breakfast for your family or a special brunch with lots of friends, they are sure to be a hit wherever you serve them.
Secretly healthy recipe – Most German pancake recipes are made with wheat flour, but oat flour is a much healthier choice. Even though these have a rich, cheesecake flavor, they get all of their sweetness from blueberries.
Topping Ideas for Blueberry Cheesecake German Pancakes
These pancakes are so delicious they don’t need any extra toppings, however, fun toppings are always a welcome addition.
- Maple syrup
- Extra blueberries
- Honey
- Powdered sugar
- Whipped cream
How to Store Blueberry Cheesecake German Pancakes Leftovers
Blueberry cheesecake German pancakes are so delicious that chances are you won’t have many leftovers! But, if you do, you can easily store them in the fridge in an airtight container for 3-5 days.
For best results, reheat them in the oven or toaster oven.
FAQs for Making Blueberry Cheesecake German Pancakes
Can I use frozen blueberries? – Yes, you’re welcome to use frozen blueberries.
Do I have to use a cast iron skillet? – No, you can use 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.
Can I use more eggs? – Yes! I think it tastes best made with 6 eggs, however, 7 or even 8 eggs work as well.
Can I use fewer eggs? – I think blueberry cheesecake German pancakes are best with 6 eggs, however, in a pinch you could use only 5 eggs.
Can I use regular flour? – Yes, you can substitute regular flour or einkorn flour for the oat flour.
What toppings should I use? – You can use any toppings you would eat on regular pancakes! My favorites are homemade whipped cream, maple syrup, and extra blueberries.
Can I substitute other fruit? – This recipe works well for any type of berries or chopped soft fruit (such as peaches).
Tools You May Need
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Ingredients
Eggs – Eggs are a primary part of the base of German pancakes and play a significant role in the texture.
Milk – I prefer using whole milk, but you can use any type of dairy or non-dairy milk you prefer.
Oat flour – Homemade or store bought both work great! If you need this recipe to be gluten free, make sure to use gluten-free oat flour.
Blueberries – Fresh are always best, but you can use frozen blueberries if you need to.
Cream cheese – This (along with the blueberries) is what makes this recipe for German pancakes stand out above all the rest!
Butter – This gives it a delicious, rich flavor, however, you can substitute coconut oil if you prefer. Unsalted butter is best, but if all you have is salted butter, just skip adding salt to the batter.
Vanilla extract
Salt – Sea salt or Himalayan
Toppings of choice – My favorite way to serve blueberry cheesecake German pancakes is with extra blueberries, homemade whipped cream, and maple syrup. You can get creative and add your own fun toppings too!
How to Make Blueberry Cheesecake German Pancakes
Start by preheating your oven to 400 degrees. Put the butter in the skillet and place in the oven while it’s preheating to melt it. Make sure to keep an eye on it so you can remove it before the butter burns!
Now cut the cream cheese into small pieces, about 1/2 inch in size, and set aside.
Add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl and whisk together until the mixture is smooth.
Once the oven is preheated, pour the batter into the skillet with the melted butter.
Make sure not to pour in the batter before the oven is preheated and you’re ready to bake it! If you do, the hot skillet will start to bake the edges before you place it in the oven.
Sprinkle the blueberries and pieces of cream cheese over the batter, and place the skillet in the oven.
Bake for 30 minutes or until the edges are just beginning to turn brown. Once you remove it from the oven the pancake will slightly deflate.
Blueberry cheesecake German pancakes are best served warm with any toppings of your choice.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Breakfast Recipes
Homemade Granola (low-sugar)
Blueberry Cheesecake German Pancakes
Ingredients
- 6 eggs
- 1 cup milk dairy or nondairy
- 1 cup oat flour use gluten-free oat flour if this recipe needs to be gluten free
- 2 cups blueberries
- 4 ounces cream cheese
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Dash of salt
- Optional: toppings of choice
Instructions
- Preheat oven to 400 degrees.
- Put the butter in a 15" cast iron skillet and place it in the preheating oven. Remove it from the oven once the butter has melted.
- Cut the cream cheese into 1/2 inch pieces and set aside.
- Add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl and whisk together until smooth.
- 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.
- Bake for 30 minutes or until the edges are starting to turn brown.
- Enjoy warm with toppings of your choice.
Notes
- You can use either fresh or frozen blueberries.
- If you prefer, you can replace the butter with coconut oil.
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.