This buttermilk dutch baby pancake- aka German pancake- is made with an eggy pancake batter that’s baked golden brown in a skillet and rises to brilliant heights. These are one part pancake, one part pop-over. Dutch babies are perfect match for lightly whipped cream and handfuls of fruit and maple syrup.
With tomorrow being Pancake Tuesday, I thought I had better rise to the occasion. You know, bring something fluffy and pancake-like to the blog today. Notice I said pancake-like? I wanted this Dutch baby pancake to be less fussy, but more impressive than a fat stack of pancakes. And less fussy, it surely is.
To make this buttermilk Dutch baby pancake, everything goes in the blender. I figure we need some pretty impressive, but oh-so-easy dishes up our sleeves for lazy weekend breakfast vibes. We need the kind of breakfast that you mix in a blender and bake in a skillet. A giant puff of buttermilk batter, baked to golden perfection, that you put down in the middle of the table with some forks and crazy amounts of maple syrup and fruit.
Do you like where this is going? I’m loving it!
Some of the subtle changes I made in this recipe were to change out the whole milk (traditional) to buttermilk (low fat) to bring an extra tang to the recipe. We switched out the mixing bowl and whisk in favour of a blender ( lazy girl baking 101) and I used a cast iron skillet to make the whole thing. Bake and serve in the same pan ← See lazy girl baking 101.
3 Key tips to get a light and fluffy Dutch baby:
- Mix the batter so that it’s completely smooth. No lumps at all. None.
- Make sure that your oven is pre-heated all the way before baking.
- Don’t open the oven door for the first 15 minutes of baking, or your Dutch baby pancake will sink. Please what ever you do, don’t open that oven door!
And that’s it. Buttermilk Dutch baby perfection will be yours. As I was making this fruity version, I was day dreaming of all the other flavour combos we could make. Smoked salmon and sour cream. Bacon and maple syrup. Ham and cheese. The combinations were seemingly endless, so I think we’ll be making a few more of these over the coming weeks and months. But for now, it’s just you and me and a fork and this Dutch baby in all it’s puffy, golden glory.
Light and Fluffy Fruit and Maple Buttermilk Dutch Baby Pancake
- 4 Tablespoons butter
- 4 large free range eggs
- 2/3 cup buttermilk
- 2/3 cup all purpose plain flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup whipped cream
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup maple syrup
- Pre heat the oven to 450f (230c) with a rack in the centre of the oven. Place 2 tablespoons of butter in a 10 inch skillet, pie dish or other oven safe dish. Put the skillet in the oven to melt the butter, taking care to not burn the butter.
- In a small sauce pan, melt the remaining 2 tablespoons of butter and set aside to cool slightly.
- In a blender, combine the eggs, buttermilk, flour, vanilla and salt. Blend on low for a minute. Stop the blender and scare down the sides. With the blender on low, slowly start to add the butter to the batter in a steady stream. Mix for a further 30 seconds until the butter is incorporated and the batter is smooth.
- Remove the hot skillet from the oven and carefully pour the batter into the pan. Don’t mix the batter any further. Return the pan to the oven and bake for about 20-25 minutes. Don’t open the oven for the first 15 minutes of baking, or your Dutch baby may collapse.
- Once the Dutch baby pancake is golden and risen, remove from the oven and dust with icing sugar and serve with cream, maple syrup and fruit.