Blueberry Dutch Baby: A Taste of Tradition and Family

The Dutch baby pancake, with its dramatic rise and golden, puffy edges, has long held a cherished place in many American families’ hearts—and kitchens. Despite its name, this rustic dish isn’t actually from the Netherlands. Instead, the term “Dutch” is derived from “Deutsch,” referencing the Pennsylvania Dutch-German immigrants who settled in areas like Lancaster, Pennsylvania. Among them were families like the Philhowers—Chef Becky’s roots—whose PA Dutch heritage continues to influence local traditions and foodways.

The Dutch baby pancake, sometimes compared to a soufflé or a crepe, has humble beginnings: just eggs, flour, and milk whisked together to create a light batter. When poured into a preheated cast iron skillet, the magic happens. The batter puffs dramatically in the oven, only to deflate slightly when removed, leaving behind a tender, custardy center and crispy, browned edges.

Traditionally cooked over open fires in large hearths, the Dutch baby is a dish that speaks of olden times, when big breakfasts followed early morning chores on the farm. Chef Becky recalls this fondly, sharing how, as young as 11, she would make Dutch baby pancakes alongside her grandfather, Emmett. A hardworking farmer, Emmett followed the PA Dutch custom of starting the day early, tending to the land before sitting down to a hearty breakfast. For Becky, this tradition of morning meals wasn’t just nourishment—it was bonding, and the start of her lifelong passion for food.

“I remember standing next to him in the kitchen, watching as the cast iron skillet sizzled in the firelight,” Becky says. “We’d mix the batter, and once it was in the pan, we’d scatter in whatever fruit was in season, harvested from our backyard.”

Today, Chef Becky loves making blueberry Dutch babies, especially in the summer when the berries are bursting with flavor. Blueberries are gently folded into the batter before baking so they sink in and cook right alongside it, creating sweet, jammy pockets throughout the pancake.

In true PA Dutch tradition, the cast iron skillet is key. A single 9- or 10-inch skillet serves up to six, making it perfect for sharing at the breakfast table. For brunch, individual mini-cast irons create charming, personal portions.

Seasonality plays a big role in Becky’s kitchen. In fall, she often swaps blueberries for spiced apples, while strawberries make an appearance in the spring. Each variation carries memories of the changing seasons and the fresh produce harvested from nearby farms.

And while the Dutch baby’s heritage is tied to simple farmhouse living, the echoes of its history still show up today—in the hex symbols once painted on barns, like the ones on Becky’s grandfather’s farm, symbols believed to bring protection and prosperity.

In March, Chef Becky was honored to be interviewed by the prestigious local publication, Black River Journal. When the editor arrived at her kitchen, they were greeted by the tantalizing smells of a Dutch baby baking in the oven. That particular version was ready for the photographer and sampling afterward, a delightful experience that captured the essence of Becky’s culinary craft and personal history.

We’re thrilled to share that Black River Journal‘s latest issue just dropped this week, and we are so grateful to be featured! Chef Becky’s Dutch baby recipe is included in the magazine, and it means the world to be part of a publication that highlights the stories, people, and food that make our region so special.

Local magazines like Black River Journal play a vital role in keeping communities connected. They preserve regional culture, spotlight local talent, and bring neighbors together through shared stories and traditions. In a world where digital media often dominates, there’s something irreplaceable about flipping through the pages of a thoughtfully curated local publication and seeing familiar faces, familiar places, and even familiar recipes.

For Chef Becky, the Dutch baby pancake is more than a recipe—it’s a warm reminder of her roots, of generations past who cooked with heart and resourcefulness, of meals made over crackling fires, and of a young girl’s first steps into the culinary world. And now, it’s a joy to share that legacy with even more neighbors, through both skillet and story.