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buttermilk dutch baby.

Buttermilk Dutch Baby


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.


  • 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.  
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • 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

Keywords: dutch baby recipe, german pancake, buttermilk dutch baby