Description
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.
Ingredients
Scale
- 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
Instructions
- Heat the oven to 400°F.
- Using a blender, mix the eggs, sugar, warmed whole milk, flour, melted butter, and buttermilk. Cover and blend until smooth.
- 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
- 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.
- 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
Nutrition
- 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
