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    Whip & Wander » Recipes » Breakfast & Brunch

    Published: Nov 14, 2020 · Modified: May 30, 2023 by Jenni · This post may contain affiliate links.

    Buttermilk Dutch Baby

    This page may contain affiliate links. Please see my full disclosure policy for details.
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    Buttermilk Dutch Baby topped with spiced apples and whipped cream in a cast iron pan on top of a white towel
    a gold spoon resting in whipped cream next to brown butter peaches on top of a skilled of Buttermilk Dutch Baby
    fresh whipped cream being spooned onto a Buttermilk Dutch Baby with cooked peaches in brown butter
    brown butter spiced apples and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron pan
    blueberries and cream on top of a half of a dutch baby on a white plate with a black trim
    a cast iron pan with a Buttermilk Dutch Baby, whipped cream, peaches, and a gold spoon resting on top of a wooden surface
    two white plates with black edges that contain halves of a Buttermilk Dutch Baby with spiced apples and browned butter and whipped cream
    a white twoel wrapped around the handle of a cast iron pan containing a Buttermilk Dutch Baby

    Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface

    Perfectly crisp edges and a soft, crepe-like center

    The best weekend mornings start with a cast-iron skillet and involve copious dollops of whipped cream. This Buttermilk Dutch Baby is one of my favorite ways to make sure my weekend involves both. A simple almond and nutmeg-spiced buttermilk batter nestles into a puddle of melted butter in a cast-iron skillet. After a turn in the oven, the resulting sweet breakfast bake offers perfectly crisp edges encircling a soft, crepe-like center prime for drizzling, dolloping, and smearing with all manner of sweet toppings.

    a Buttermilk Dutch Baby in a cast iron skillet with a white towel wrapped around the handle resting on a wooden surface

    a white towel wrapped around the handle of a cast iron skillet containing a dutch baby

    What is a Dutch Baby?

    Have you ever struggled to decide if you're more in the mood for waffles, pancakes, or crepes? A Dutch baby is like a delicious combination of all three with a crisp outer edge like a waffle and puffy batter that rises in the oven like a pancake before deflating into a soft, almost custardy, crepe-like center as it settle outside of the oven.

    There are some key differences though. Compared to traditional waffles, pancakes, and crepes, which are generally cooked in a pan on the stovetop or on a griddle, Dutchy babies are always cooked in the oven. They also don't usually contain any chemical leavening agents, such as baking powder or baking soda, like pancakes and waffles usually require.

    Dutch Babies are also often referred to as a Dutch baby pancake, Dutch puff, German pancake, Bismark, or American popover.

    brown butter spiced apples and fresh whipped cream on a Buttermilk Dutch Baby in a cast iron skillet resting on top of a white towel on a wooden tabletop

    whipped cream melting into brown butter spiced apples on a hot buttermilk dutch baby in a cast iton skiller

    How to top your Buttermilk Dutch Baby

    Most of the time, I opt to top my Buttermilk Dutch Baby with warm fruit and fresh whipped cream. I've included an optional recipe for brown butter spiced apples, peaches, and blueberries in the recipe below, but we also love to top this Dutch Baby with fresh strawberries or raspberries, depending on the season. If I'm feeling particularly indulgent I might sprinkle some chopped nuts on top or drizzle it with a bit of my homemade Nutella or a dollop of nut butter as well. If you prefer a simpler topping than fruit and whipped cream, a sprinkle of cinnamon and sugar or powdered sugar is a really nice alternative.

    a cast iron pan with a Buttermilk Dutch Baby, cooked peaches, and fresh whipped cream

    a gold spoon resting in a pile of whipped cream next to peaches on top of a Buttermilk Dutch Baby in a cast iron skillet

    blueberries and whipped cream on top of a half a slice of Buttermilk Dutch Baby in a black and white plate

    WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?

    • A medium mixing bowl
    • A kitchen scale (or measuring cups for less accurate measurements)
    • Measuring spoons
    • A whisk
    • A rubber spatula
    • A 10-inch cast-iron pan or other oven-safe pan

    If making the optional fruit topping, you will also need:

    • A cutting board (omit for bluberries)
    • A chefs knife or paring knife (omit for blueberries)
    • A medium saucepan
    • A wooden spoon or spatula

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    two white and black plates resting on a wooden tabletop with halves of Buttermilk Dutch Baby with spiced apples and whipped cream on top

    a Buttermilk Dutch Baby half resting on a black and white plate with spices apples and whipped cream

    Print
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    Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface

    Buttermilk Dutch Baby

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    • Author: Whip & Wander
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 35 minutes
    • Yield: 1 Dutch Baby 1x
    • Category: Breakfast & Brunch
    • Method: Oven
    • Cuisine: Dutch / German / American
    • Diet: Vegetarian
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    Description

    The best weekend mornings start with a cast-iron skillet and involve copious dollops of whipped cream. This Buttermilk Dutch Baby offers perfectly crisp edges encircling a soft, crepe-like center prime for drizzling, dolloping, and smearing with all manner of sweet toppings.


    Ingredients

    Scale

    Buttermilk Dutch Baby:

    • 80g (roughly ⅔ cup) all-purpose flour
    • 160g (roughly ⅔ cup) buttermilk
    • 3 large eggs
    • 1 tbsp sugar
    • ½ tsp almond extract
    • pinch ground nutmeg
    • 3 tbsp cold unsalted butter

    Optional topping - Brown Butter Spiced Apples, Peaches, Blueberries:

    • 3 tbsp unsalted butter
    • 3 tbsp brown sugar, tightly packed
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • ⅛ tsp cardamom, optional
    • pinch Kosher salt
    • Choice of one of the following fruits:
      • 2 medium apples, cored and sliced into wedges*
      • 3 medium peaches, fresh or frozen, pitted and sliced into wedges
      • 2 cups fresh or frozen blueberries

    Instructions

    1. Preheat oven to 425 degrees F / 230 C.
    2. In a medium mixing bowl, whisk together the flour, buttermilk, eggs, sugar, almond extract, and nutmeg until well-combined.
    3. Place butter in a 10-inch cast-iron pan (or other oven-safe pan) and place in the oven. Allow the butter to melt fully. Watch closely, lightly browned butter is fun but do not allow the butter to burn.
    4. Once the butter is fully melted, give the pan a quick swirl and then add the batter to the pan on top of the butter. There will be some separation of butter and batter but do not be tempted to stir this into your batter or your Dutch baby will not bake properly.
    5. Return the pan to the oven and bake for 20 minutes. Then lower the heat to 300 degrees F / 150 C and bake for another 5 minutes.
    6. Remove pan from oven and dress with your choice of toppings. I prefer warm fruit (see below for brown butter fruit recipes) and whipped cream or a sprinkle of cinnamon and sugar or powdered sugar.

    Optional topping - Brown Butter Spiced Apples, Peaches, or Blueberries:

    (If you prefer that your apples on the softer side, start them before you begin your Dutch baby. If you prefer your apples to have a bit of bite to them, you can begin after placing the Dutch baby in the oven. I generally start the peaches and blueberries after the Dutch baby goes in the oven).

    1. In a medium saucepan over medium heat, melt the butter, stirring occasionally. The butter will foam and then as the foam starts to dissipate the butter will begin to brown quickly. Once the color is amber, remove the pan from heat and immediately.
    2. Add the brown sugar cinnamon, nutmeg, and fruit of your choice, stirring to combine. Return the pan to heat over medium-low, stirring often until the fruit has reached your desired level of softness. If the sugar syrup begins to boil, lower the heat so it maintains a simmer.
    3. Serve over top of the Dutch baby with a dollop of whipped cream.

     


    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    *I prefer to mix Honeycrisp and Granny Smith but use whatever apples you prefer. I don't usually peel them, but if you apples have thick skins or you prefer them without skins, you can peel them first.


    Nutrition

    • Serving Size: ½ of recipe without topping
    • Calories: 446
    • Sugar: 13 g
    • Sodium: 182 mg
    • Fat: 25 g
    • Saturated Fat: 13 g
    • Carbohydrates: 40 g
    • Fiber: 1 g
    • Protein: 17 g
    • Cholesterol: 48 mg

    Keywords: buttermilk, dutch baby

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