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Buttermilk Dutch Baby Pancakes
30 mins Prep Time
25 mins Cook Time
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.
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.
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