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Buttermilk Dutch Baby

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A fluffy, oven-baked pancake with a crispy edge, topped with fresh fruit and powdered sugar for a delightful breakfast or brunch.

Ingredients

Dry ingredients

  • 80 g all-purpose flour
  • 160 g buttermilk
  • 3 large eggs
  • 1 tbsp sugar
  • 1/2 tsp almond extract
  • pinch ground nutmeg
  • 3 tbsp cold unsalted butter (for pan)
  • 3 tbsp unsalted butter (for topping)
  • 3 tbsp brown sugar (tightly packed)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cardamom (optional)
  • pinch Kosher salt

Fruits

  • 2 medium apples (cored and sliced into wedges)
  • 3 medium peaches (pitted and sliced into wedges)
  • 2 cups blueberries (fresh or frozen)

Instructions 

  • Preheat oven to 425°F (230°C).
  • Whisk flour, buttermilk, eggs, sugar, almond extract, and nutmeg until smooth.
  • Melt butter in a 10-inch oven-safe pan in the oven. Add batter on top of melted butter and bake for 20 minutes.
  • Lower oven temperature to 300°F (150°C) and bake for an additional 5 minutes. Remove and top with fruit and optional toppings.

Notes

Serve immediately with whipped cream or additional fruit for best results.
Calories: 350kcal
Cost: $15
Course: Breakfast, Brunch
Cuisine: American
Keyword: Dutch Baby, Fruit, Pancake