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Buttermilk Dutch Baby |

Buttermilk Dutch Baby

  • Author: April Anderson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


A Dutch baby is a pancake’s low-maintenance cousin


  • 3 eggs
  • ½ cup buttermilk
  • Juice from ½ a lemon
  • ½ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ cup unsalted butter


  1. Place a 10-inch oven safe skillet in the oven. Heat the oven to 425 degrees.
  2. Place the eggs, buttermilk, lemon juice, flour and sugar in a blender. Cover and blend until smooth.
  3. Once the skillet is hot, drop the butter in the hot skillet. Once it melts, pour the batter into the skillet.  Bake at 425 degrees for 20 minutes. Lower the oven to 300 degrees and bake another 5 minutes.
  4. Serve hot with powdered sugar and maple syrup.


Recipe adapted from the New York Times

  • Category: Breakfast
  • Cuisine: American


  • Calories: 627
  • Sugar: 16.2g
  • Sodium: 175.4mg
  • Fat: 32.8g
  • Carbohydrates: 64.6g
  • Fiber: 1.7g
  • Protein: 18.g

Keywords: Dutch Baby