Light and Fluffy Buttermilk DutchBaby Pancake is the answer to boring breakfasts and dense, lifeless pancakes. This golden, oven baked beauty puffs up like a dream and delivers a custardy center with crisp edges no flipping required!
Hi, I’m Jack, welcome to my kitchen! I’m the recipe developer and food enthusiast behind Cooks Foody. For years, I believed Dutch baby pancakes were reserved for fancy brunches or expert bakers. But through testing and experimentation, I crafted a version that is surprisingly easy, incredibly impressive, and mouthwateringly delicious. With just a few pantry staples, you can master this dramatic pancake right at home.
In this article, I’ll guide you through:
- Why this recipe works (hello, magic rise!)
- The minimal ingredients you’ll need
- Foolproof, step-by-step instructions
- Creative flavor ideas and serving inspiration
- Pro tips and FAQs to help you avoid common mistakes
Why This Light and Fluffy Buttermilk Dutch Baby Pancake Recipe Works
- ✨ Just a handful of ingredients and no fancy tools needed
- 🚀 Puffs dramatically in the oven for a wow-factor brunch centerpiece
- 🥞 Buttermilk adds subtle tang and unbeatable fluff
- ⏳ Quick to mix and bake ideal for lazy weekend mornings
Choosing the Right Ingredients for Light and Fluffy Buttermilk Dutch Baby Pancake
Best Eggs and Flour
- Free-range large eggs provide lift and rich flavor.
- All-purpose flour keeps the batter light and neutral.
Buying Tips
- Use real buttermilk for the best rise and flavor.
- Opt for pure vanilla extract to enhance the aroma.
Substitutions
- Milk can be used if buttermilk is unavailable.
- Clarified butter can substitute for regular butter to avoid browning too fast.
Ingredients & Prep for Light and Fluffy Buttermilk Dutch Baby Pancake
Pantry Staples & Dairy
- 4 large eggs (free-range recommended)
- 2/3 cup all-purpose flour
- 1/2 tsp sea salt
- 2 tsp vanilla extract
- 4 tbsp butter (unsalted)
- 2/3 cup buttermilk (or whole milk)
Prep Essentials
- Preheat your oven to 425°F.
- Place a 10-inch cast-iron skillet or oven-safe pan inside while it heats.
- Blend or whisk all ingredients until smooth and airy.
If you enjoyed this recipe, be sure to share it with your friends or save it for later!
I’d love to see your twist on it feel free to post your photos on Pinterest and tag me!
Step-by-Step Cooking Instructions for Light and Fluffy Buttermilk Dutch Baby Pancake
Pre-Cooking Prep for Light and Fluffy Buttermilk Dutch Baby Pancake
- Preheat the oven and place the skillet inside.
- Blend eggs, flour, buttermilk, vanilla, and salt until fully combined.
- Let the batter rest for 10–15 minutes.
Cooking Method for Light and Fluffy Buttermilk Dutch Baby Pancake
- Add butter to the hot skillet and swirl to coat.
- Pour in the rested batter.
- Bake for 18–20 minutes until puffed and golden brown.
Doneness Check for Light and Fluffy Buttermilk Dutch Baby Pancake
- It should rise dramatically around the edges.
- The center should look slightly custardy but set.
Resting Light and Fluffy Buttermilk Dutch Baby Pancake
- Serve immediately the pancake will begin to deflate as it cools.
Pro Tips for Perfect Light and Fluffy Buttermilk Dutch Baby Pancake
Avoiding Flat Results
- Always preheat your pan the sizzle creates the signature rise.
- Don’t skip the batter resting time.
Tool Recommendations for Light and Fluffy Buttermilk Dutch Baby Pancake
- Blender or immersion blender
- 10-inch cast-iron or oven-safe skillet
Storage & Reheating
- Best enjoyed fresh, but can be reheated at 350°F for 5–7 minutes.
- Store leftovers covered in the fridge for up to 2 days.
Flavor Variations for Light and Fluffy Buttermilk Dutch Baby Pancake
| Variation | Add-Ins or Toppings | Notes |
|---|---|---|
| Lemon Zest | Add 1 tsp zest to batter | Serve with powdered sugar |
| Berry Bliss | Top with fresh berries & honey | Add before or after baking |
| Cinnamon Apple | Sauté apples & add on top | Best for fall brunches |
| Chocolate Chip | Sprinkle chips on top before bake | Sweet and kid-friendly |
| Savory Herb | Add chives & cheese to batter | Serve with smoked salmon |
Serving Suggestions for Light and Fluffy Buttermilk Dutch Baby Pancake
- Dust with powdered sugar and squeeze of lemon
- Add seasonal fruit and a dollop of whipped cream
- Drizzle with maple syrup or fruit compote
- Pair with herbal tea or a cappuccino
FAQs About Light and Fluffy Buttermilk Dutch Baby Pancake
Can I use almond or oat milk instead of buttermilk?
Yes, but the pancake may rise slightly less.
Why didn’t my pancake puff up?
Check that the skillet was hot and batter well-rested.
Can I make the batter the night before?
Yes, just blend again lightly before baking.
Is this recipe safe for kids?
Absolutely! It’s egg-based and easy to digest.
Conclusion
Ready to elevate your brunch game? This Light and Fluffy Buttermilk Dutch Baby Pancake is a showstopper that’s as easy to make as it is to eat. Whether you’re hosting guests or treating yourself, it’s a foolproof way to make mornings magical.
Print
Light and Fluffy Buttermilk Dutch Baby Pancake 5 Minute Magic
- Total Time: 30 minutes
- Diet: Vegetarian
Description
Discover this easy Dutch Baby Pancake recipe, ideal for special brunches like Christmas, Mother’s Day, or Easter. Enjoy a golden, puffy skillet-baked twist on the classic German pancake.
Ingredients
- 4 tablespoons butter, divided
- 4 large free-range eggs
- ⅔ cup milk or buttermilk
- ⅔ cup all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
Instructions
Preheat the Oven and Skillet:
- Preheat your oven to 450°F (230°C).
- Place the 10-inch skillet in the oven to heat up during the preheating process.
Prepare the Batter:
- In a blender, combine the 4 large free-range eggs, ⅔ cup buttermilk, ⅔ cup all-purpose flour, 2 teaspoons vanilla extract, and ½ teaspoon sea salt.
- Blend these ingredients on a low setting for about 1 minute, then stop and scrape down the sides.
- Continue blending until the mixture is smooth. This should take about another 30 seconds.
Melt the Butter in the Skillet:
- Once the oven is preheated and the skillet is hot, carefully remove the skillet using oven mitts.
- Add 4 tablespoons of butter to the skillet, allowing it to melt and coat the bottom and sides. Swirl the skillet to ensure an even coating.
Pour the Batter and Bake:
- Immediately pour the batter into the hot, buttered skillet.
- Return the skillet to the oven and bake for 20-25 minutes. The Dutch Baby should puff up and turn golden brown.
- It’s important not to open the oven door for the first 15 minutes of baking to ensure the pancake rises properly.
Notes
- The Dutch Baby will be impressively puffed right out of the oven but will deflate quickly. This is part of its charm and does not affect the delicious taste and texture.
- Skillet Watch: Preheating the skillet is key for a crispy bottom. Add butter only after the skillet is hot to avoid burning.
- Smooth Batter: Achieve a lump-free batter by blending really well, which is crucial for a light and airy Dutch Baby.
- Steady Heat: Keep the oven closed during baking for that perfect rise
- Storing Leftovers: Refrigerate any leftovers and reheat in a toaster oven or skillet.
- Prep Time: 5minutes
- Cook Time: 25minutes
Nutrition
- Serving Size: 4 Servings
- Calories: 361kcal
- Sugar: 17g
- Sodium: 498mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 203mg