Fluffy Buttermilk Dutch Baby Pancake
This Fluffy Buttermilk Dutch Baby Pancake is an incredibly easy and hands-off breakfast or brunch recipe with a custardy center and crispy edges. Simply blend together the ingredients, melt some butter, and bake. So versatile you can top with any of your favorite fruits, whipped cream, powdered sugar, or all three.
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Servings: 4 servings
Ingredients
- ⅔ cup all purpose flour
- ½ cup buttermilk
- 3 large eggs
- ½ tsp vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 4 tablespoon unsalted butter
- 1 cup fresh berries
Instructions
- Preheat your oven to 425℉.
- To a blender add the flour, buttermilk, eggs, vanilla, cinnamon, and salt.
- Blend the batter together until well combined and and little bubbles have formed (which means it's gotten enough air in it).
- Put the butter in your skillet and put the skillet into a fully preheated 425℉ oven. Take the skillet out when the butter is completely melted.
- Pour the batter into the skillet with the melted butter.
- Bake for 25 minutes until golden and puffed. Do not open the oven or the dutch baby will deflate!
- Add whipped cream, berries, and a dusting of powdered sugar (or whatever toppings you want!).
Nutrition Estimate
Calories: 264kcal | Carbohydrates: 22g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 226mg | Potassium: 134mg | Fiber: 2g | Sugar: 5g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg