Recipe: Banana & Blueberry Dutch Baby Pancake with Maple Syrup

Banana and Blueberry Dutch Baby Pancake with Maple Syrup

This post was created in partnership with Herdysleep. My boyfriend and I prefer different types of food. There are things we can agree on: a roast chicken is always a good idea, there must always be red wine in the house, and which Indian takeaway we prefer to order from (and that the lamb biryani there is to die for an must be ordered no matter what else will be coming with the delivery). However, there are massive food groups, and even cuisines *cough* Mexican *cough* that I love and he does not. As it is me doing most of the cooking, roughly once a fortnight I produce a supper that I think he’ll like, but ultimately he won’t even finish, which leaves me feeling guilty and him hungry. I rapidly established a go to for such situations that that is a hearty, filling dessert (to be shared or gorged on solo) that can be ready in 20 minutes: the Dutch Baby Pancake.

Banana & Blueberry Dutch Baby Pancake
Banana and Blueberry Dutch Baby Pancake

Typically I just make the classic original, served with sugar and lime juice (a tip that came from J – lime gives a much brighter flavour than lemon that you just can’t put your finger on), but sometimes I go all out with banana and Nutella, and I’ve got a gingerbread and pomegranate number I’ve got ready to pull out at Christmas. My caramalised apple and cinnamon pancake is sadly now a no-go – he won’t eat apples in any form – and my savoury, creamy mushroom version was one of those suppers that simply did not just get finished.

When Herdysleep, the sweetly named, Yorkshire based makers of totally natural wool mattresses got in touch with me about their Sleeptember campaign (you’ve guessed it, helping people get a better nights sleep – do check out their blog for loads of great sleep related tips – I may have paused in the middle of writing this post to go down a bit of a fact finding rabbit hole!) challenged me to create a recipe highlighting ingredients to help you sleep, I felt my weeknight baked pancake game could do with a little boost.
Banana & Blueberry Dutch Baby Pancake with Maple Syrup

After doing a little research, I found out how fantastic bananas are for a good nights sleep, as they are full of magnesium – which helps your muscles relax ready for bed –  and potassium which helps you sleep well without your body disturbing you in the night. As banana pancakes made me think too much of an All-American breakfast, I a couple of handfuls of blueberries to the pan (which are an all round super berry anyway!) turned the pancake into a speedy hybrid between brunch and an elegant French clafoutis, ready to be served with a big scoop of vanilla ice cream (which is totally the direction you should go in by the way if a good drizzle of maple syrup is not really your thing!)

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Banana & Blueberry Dutch Baby Pancake with Maple Syrup

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1-2 1x
  • Category: Dessert


A quick, easy, fruit filled baked pancake that is perfect for brunch or dessert.


  • 1 tbsp Golden Caster Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 3 tbsp Plain (All Purpose) Flour
  • 5 1/2 tbsp Whole Milk
  • Pinch Sea Salt
  • Large Knob Unsalted Butter
  • 1 Large Banana
  • 2 Small Handful Blueberries
  • Maple Syrup (to serve)


  1. Pre-heat the oven to 200 degrees (390 fahrenheit).
  2. Beat the sugar and eggs together with a balloon whisk or electric hand mixture until smooth and frothy.
  3. Beat in the vanilla and the flour until the batter is smooth, then the milk. Add a pinch of salt to the batter.
  4. Heat a medium, non-stick frying pan with a metal or non-stick handle over a medium high heat. Add the butter and when it is melted and frothy, remove the pan from the heat, swirling the butter up the sides of the pan so that they are well coated.
  5. Pour the batter into the middle of the pan. Peel and slice the banana down the middle, and arrange the halves in the pan, cut side up with the blueberries scattered around.
  6. Bake in the oven for 15 minutes until puffy and golden at the edges. Serve immediately.

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