Buttermilk Dutch Baby Pancakes

30 mins Prep Time

25 mins Cook Time

Written By

Katrina Bolinas

Baked in a cast-iron pan and high-temperature oven, this popover-like pancake rises and puffs before your eyes -- performing some sort of a magic trick. With a texture of an eggy crêpe, it also has a crisp edge that supports a base to be filled with toppings.

Note: Any kind of cream, syrup, fresh fruit or jam can be used. For a savoury option, omit a tablespoon of sugar. Then top with egg, cheese and herbs or any meat and vegetable. If you don’t have a cast-iron pan, use an oven-proof pan.

Ingredients

Buttermilk Dutch Baby Pancakes

3 large eggs
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups buttermilk
2 tablespoons unsalted butter, plus more for the pan (melted)
3/4 cup all-purpose flour
Blueberries, for topping (optional)
Lemon zest, for topping (optional)
Maple syrup, for topping (optional)
Whipped cream, for topping (optional)

Directions

Buttermilk Dutch Baby Pancakes

6 Steps

Step 1

Place pan in the centre rack of the oven; preheat to 425°F.
Step 2

In a blender, combine the eggs, sugar and salt. Mix on medium speed for about 2 minutes.
Step 3

Add the remaining ingredients: buttermilk, butter and flour. Continue to mix until batter is well combined and smooth. Set aside.
Step 4

Using oven-mitts, pull out the well-heated pan. Add a heaping tablespoon of butter and swirl around to coat the pan evenly.
Step 5

Pour in half the amount of batter and bake for about 25 minutes or until golden.
Step 6

Allow pancake to cool for at least 5 minutes before topping it with additional ingredients. Enjoy immediately.