Blender Buttermilk Dutch Baby
Blend up this pancake batter and pour into a preheated cast-iron skillet, then bake in the oven for a lazy Saturday morning breakfast!
Servings: 4 servings
Calories: 298kcal
Equipment
- Blender
- 10-inch cast-iron skillet
Ingredients
- 4 Tbsp butter divided
- 1 cup flour
- 1 cup buttermilk low-fat
- 4 eggs
- 1/2 tsp salt
Instructions
- 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!
Notes
Calories do not account for any added toppings to the pancake.