Pancakes on a Saturday are the way to go. During the week I try to keep my breakfasts simple, usually scrambled eggs with sourdough toast or a bowl of oatmeal. But on the weekend I treat myself to something decadent, and it’s almost always some form of pancakes. And lately, I’ve been a bit obsessed with the famous German pancake. Because quite honestly, this buttermilk Dutch baby is easier to throw together than an actual stack of flapjacks. And if it’s easier and lazier, then it’s the perfect Saturday morning treat.
Now the use of buttermilk in my Dutch baby recipe was merely due to the fact that it was the only type of milk I had in my fridge at the moment. Which, after giving it a try, I realized was the absolute right choice all along. Love when that happens.
However, the typical Dutch baby is made with regular milk, and the ratios you’ll find in this recipe are the same ratios you’ll find practically anywhere else. 1 cup of flour, 1 cup of milk, 3-4 eggs, 2 tablespoons of melted butter, and 1/2 a teaspoon salt. Blend it up, pour into a hot skillet with another 2 tablespoons of butter melted in there, and bake until puffy and golden brown.
I told you it was easy.
Now some people like to flavor their Dutch baby with lemon zest, or cinnamon, or some even like go use pumpkin. But I like to keep it simple and kind of plain, leaving me lots of room for creative toppings. I’m a sucker for adding blueberries to a stack of buttermilk pancakes, so clearly I did the same for this buttermilk Dutch baby.
This recipe serves four, so you get 1/4 of the whole Dutch baby to yourself. Yum. It’s filling, less than 300 calories, and so low in sugar that you’ll thank me (less than 3 grams). I know not everyone is looking for healthy, but if I can somehow make a delicious breakfast with buttermilk and regular all-purpose flour while keeping it under 300 calories…I count that as a super win.
Lastly, I like to use a 10-inch cast-iron skillet for this recipe. You can absolutely make it in a 12-inch, but it will be a thinner pancake and may not need as long in the oven. Just keep an eye on it. When it’s puffy and golden brown, it’s good to go.
Alright, here’s the buttermilk Dutch baby recipe. I hope you make this in your pajamas this weekend and have a big cup of coffee to pair. Because that’s the only way I want to kick off my Saturday, to be honest.
Blender Buttermilk Dutch Baby
- 10-inch cast-iron skillet
- 4 Tbsp butter divided
- 1 cup flour
- 1 cup buttermilk low-fat
- 4 eggs
- 1/2 tsp salt
- Preheat a 10-inch cast-iron skillet in the oven at 450 degrees.
- Melt 2 tablespoons of the butter in the microwave for 30 seconds to 1 minute.
- Blend together flour, buttermilk, eggs, salt, and the melted butter in a high-powered blender for about 20 seconds—or until smooth.
- Once the oven and skillet are preheated, remove the skillet carefully.
- Place the other 2 tablespoons of butter in the skillet and wait for it to melt and get foamy—about 30 seconds.
- Pour the pancake batter into the skillet. Immediately place the skillet in the center of the oven.
- Bake for 20 minutes, or until the dutch baby is golden brown.
- Serve with berries, maple syrup, or any other desired toppings!
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