Buttermilk Dutch Baby

A Dutch baby satisfies a pancake craving without standing at the stove flipping batches of pancakes in a pan. It’s a baked pancake with a rich custard-like texture with puffy, crispy edges and a subtle tangy flavor from the buttermilk in the batter. It’s easy to make, goes with all the pancake toppings, and is a pretty centerpiece for breakfast or brunch.

a dutch baby on a plate topped with berries and powdered.

There’s a reason I’ve only shared a few pancake recipes since starting this here blog almost 12 (!) years ago: standing at the stove flipping pancakes like a short-order cook is not my idea of a relaxing Saturday morning. Maybe you feel the same?

If so, I am happy to report we can have our pancakes without the hassle – a Dutch baby satisfies those pancake cravings without the fuss of cooking them in batches on the stove.

A Few Recipe Notes

If this is your first time making one, a Dutch baby or German pancake is a delicious thing. It’s not light and fluffy like regular pancakes – instead, it is rich and custardy. I like to think of it like a pancake’s more refined and fancy cousin. Please don’t confuse that with fussy, however, because it’s anything but high-maintenance.

Instead of cooking it on the stove, it’s baked in the oven. Like popovers or Yorkshire puddings, it puffs up around the edges while it bakes, so you end up with two distinct textures: crispy, golden brown edges with a soft and eggy center.

It’s so easy to make – blend the batter, pour it into a warm pan with melted butter, and stick it in the oven. In less than 30 minutes, it’s puffy, hot, and ready for all of your favorite pancake toppings.

There are variations, and I love to make mine with some buttermilk – the tanginess is a nice contrast to the richness and is so, so good.

I first shared this buttermilk Dutch baby a few years ago after finding a recipe from the NYT cooking site. I’ve since tweaked and changed it – I use an oven-safe frying pan instead of a cast-iron skillet. Also, I melt the butter on the stove instead of in the oven. Finally, I altered the ingredient amounts, so the pancake gets nice puffy edges.

All in all, it’s a wonderful way to treat yourself for breakfast or brunch.

ingredients for the recipe.

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  • Eggs
  • Granulated sugar
  • Warm whole milk
  • All-purpose flour
  • Unsalted butter
  • Buttermilk

How to Make It

Preheat the oven to 400°F.

Place the eggs, sugar, warm milk, flour, melted butter, flour, and buttermilk in a blender. Blend until the batter is smooth.

Melt two tablespoons of butter in a 10-inch ovenproof skillet over medium heat on the stovetop. Once the butter is melted, pour the batter into the pan.

Place the hot skillet in the oven and bake the pancake at 400°F for about 25 minutes or until the edges have puffed up, are golden brown in spots, and the pancake is set in the center.

Take the hot pan out of the oven, slice it, and serve.

Topping Ideas

At this point, it’s ready to serve, but you’ll want some toppings – you can make it as simple or as fancy as you want.

  • A dusting of powdered sugar (confectioners’ sugar).
  • Maple syrup or fruit syrup.
  • Fresh berries like blueberries, chopped strawberries, blackberries, and raspberries or other fresh fruit like sliced bananas.
  • Spread some fruit preserves over the top.
  • Serve it with lemon curd.
  • A little squeeze of fresh lemon juice is also nice.
overhead shot of the sliced pancake.

Tips and Suggestions

Maybe you’re wondering, “do I have to use a blender”? And the answer is yes, please. There isn’t a leavening agent in this recipe, so incorporating air into the batter is very important. A blender makes this easy. You can try a food processor if you have one, but if you want to make the batter by hand, you will need a whisk, a strong arm, and the fortitude to get enough air into the batter.

And, speaking of the batter, once you’ve mixed it, don’t let it sit too long because the air will go bye-bye. It’s a good idea to give the batter another whirr just before you pour it into the pan.

Bake it in the center of the oven and keep an eye on it. The baking time is an estimate and, depending on your oven, you may need more or less time. Once the pancake is puffed and golden around the edges and the center is set, it’s ready.

The pancake is flat in the center – the puffiness will happen around the edges. Also, as mentioned, the texture is different from regular pancakes.

How many it serves is up to you. If it’s the only thing for breakfast, a 10-inch pancake will serve two happy people. However, if you have other side dishes like eggs, bacon, or sausage, it can stretch to serve four less happy people. Less happy only because more is better when it comes to this buttermilk Dutch baby recipe.

Happy breakfast-making,

overhead photo of two slices on a plate with syrup.

More Breakfast Recipes


Buttermilk Dutch Baby

buttermilk dutch baby.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 4 reviews

This Dutch baby is an easy way to satisfy a pancake craving without standing at the stove flipping batches of pancakes in a pan. It’s a baked pancake that has a rich custard-like texture with puffy, crispy edges and flavor and a lightly tangy flavor from buttermilk It’s easy to make, goes with all the pancake toppings, and is a pretty centerpiece for breakfast or brunch.

  • Author: April Anderson
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • 3 eggs
  • 1 1/2  tablespoons granulated sugar
  • 1/2 cup whole milk, warmed (60 seconds in the microwave at 50% power)
  • 3/4 cup all-purpose flour
  • 1 tablespoon unsalted butter, melted (45 seconds in the microwave at 40-50% power)
  • 1/4 cup buttermilk
  • 2 tablespoons unsalted butter


  1. Heat the oven to 400°F.
  2. Using a blender, mix the eggs, sugar, warmed whole milk, flour, melted butter, and buttermilk.  Cover and blend until smooth. 
  3. Once the oven is preheated and batter mixed, melt 2 tablespoons of butter in a 10-inch oven-safe skillet on the stovetop. Once butter is melted, pour the batter into the skillet
  4. Carefully, place the skillet into the preheated oven for 23-26 minutes. The pancake is done with it’s puffed and golden around the edges and set in the center.
  5. Serve hot with powdered sugar and maple syrup or fresh berries and whipped cream.  


  • Serving Size: 1/2 of the pancake
  • Calories: 523
  • Sugar: 14.4g
  • Sodium: 168.3mg
  • Fat: 27.9g
  • Saturated Fat: 14.9g
  • Unsaturated Fat: 10.9g
  • Trans Fat: 0g
  • Carbohydrates: 50.2g
  • Fiber: 1.3g
  • Protein: 17.3g
  • Cholesterol: 334.3mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Post, recipe, and photos updated from the archives. First published in February 2017.


  1. I love Dutch baby pancakes! I’ve never though to use buttermilk, but looks like that’s what I’ll be doing next time I make it!

  2. I am a HUGE pancake fan! But, believe it or not, I’ve never had a dutch baby pancake before… as many times as I’ve seen them. Definitely need to try this recipe!

  3. It was tasty but I think I must have done something wrong. Perhaps I wisked too long? Was the batter supposed to be runny?

    1. It’s hard to know without a few more details – the batter is pretty thin after it’s blended and it should be cooked through once it comes out of the oven.

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