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.
Buttermilk Dutch Baby:
- 80g (roughly 2/3 cup) all-purpose flour
- 160g (roughly 2/3 cup) buttermilk
- 3 large eggs
- 1 tbsp sugar
- 1/2 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
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cardamom, optional
- pinch Kosher salt
- 2 medium apples, cored and sliced into wedges (I prefer to use one sweet like a Honeycrisp and one tart like a Granny Smith. I also do not generally peel the apples but that is up to your own preference) – OR – 3 medium peaches, pitted and sliced into wedges (frozen peaches work beautifully for this too if fresh are out of season) – OR – 2 cups fresh or frozen blueberries
- Preheat oven to 425 degrees F / 230 C.
- In a medium mixing bowl, whisk together the flour, buttermilk, eggs, sugar, almond extract, and nutmeg until well-combined.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Serve over top of the Dutch baby with a dollop of whipped cream.
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.
- Serving Size: 1/2 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