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    Home Β» Breakfast & Brunch

    Light and Fluffy Buttermilk Dutch Baby Pancake

    Published: Feb 12, 2018 Β· Modified: Jan 16, 2019 by Debs Β· This post may contain affiliate links Β· 10 Comments

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    Buttermilk Dutch baby with fruit and cream.

    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.

    Dutch baby pancake in pan

    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.

    Pancake Batter in Blender

    Blended Pancake Batter in Blender.

    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:

    1. Mix the batter so that it's completely smooth. No lumps at all. None.
    2. Make sure that your oven is pre-heated all the way before baking.
    3. 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!

    Dutch Baby Pancake with Cream and Fruit.

    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.

    Dutch baby pancake in pan.

    Light and Fluffy Fruit and Maple Buttermilk Dutch Baby Pancake

    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.
    4.88 from 8 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 Servings
    Calories: 361kcal
    Author: Debs
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    Ingredients

    • 4 Tablespoons butter
    • 4 large free range eggs
    • ⅔ cup buttermilk
    • ⅔ cup all purpose plain flour
    • 2 teaspoons vanilla extract
    • ½ teaspoon sea salt

    For toppings

    • ½ cup whipped cream
    • ½ cup blueberries
    • ½ cup raspberries
    • ¼ cup maple syrup

    Instructions

    • 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.

    Nutrition

    Calories: 361kcal | Carbohydrates: 37g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 203mg | Sodium: 498mg | Potassium: 230mg | Fiber: 1g | Sugar: 17g | Vitamin A: 705IU | Vitamin C: 5.7mg | Calcium: 110mg | Iron: 1.9mg
    have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!

     

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    Reader Interactions

    Comments

    1. Natasha @ Salt & Lavender says

      February 12, 2018 at 8:29 pm

      Sooo pretty!!

      Reply
      • Debs says

        February 12, 2018 at 9:51 pm

        Thanks so much Natasha!

        Reply
    2. Mary Ann | The Beach House Kitchen says

      February 13, 2018 at 4:25 pm

      Best looking Dutch baby ever Debs!! Sounds incredibly delish too!

      Reply
    3. Kankana says

      February 13, 2018 at 5:28 pm

      Absolute favorite kind of pancakes! And always comes out looking so pretty πŸ™‚

      Reply
    4. Jo Ever says

      April 19, 2018 at 2:53 pm

      Do you use the entire batch of batter for just one dutch baby? Please, clarify, thanks,

      Reply
      • Debs says

        April 19, 2018 at 3:25 pm

        Hi Jo. Yes. The entire batter gets used for the dutch baby. It can feed 4 for dessert, so it's quite large. Alternatively you could half the recipe and make individual dutch babies if the full recipe will be too much. But when is a large dutch baby ever too much?! πŸ™‚

        Reply
    5. jenny says

      May 07, 2018 at 5:27 am

      This looks amazinggg! Cant wait to try this recipe!

      Reply
      • Debs says

        May 07, 2018 at 9:48 am

        Thanks so much Jenny! Hope you love it!

        Reply
    6. Aurelia says

      February 24, 2019 at 1:18 pm

      Thanks for this buttermilk version! No sugar? Is the syrup topping enough sweetener?

      Reply
      • Debs says

        February 24, 2019 at 2:08 pm

        Hi Aurelia! Thanks so much for the comment. Yep. That syrup topping is sweet enough for sure. I pretty much always skip sugar in my Dutch Babies and get the sweetness in with toppings and extra fruit. Enjoy!

        Reply

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    Hi, I'm Debs! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) comfort food recipes from scratch. Welcome to my virtual kitchen!

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