Buttermilk Dutch Baby Pancake

Serves 4

  1. Pre-heat oven to 425 degrees F.

  2. Add flour, buttermilk, eggs, 3tsp. vanilla extract, salt, and cinnamon or nutmeg to a blender. Blend until smooth.

  3. Once the oven is fully heated, add the 4 Tbsp. butter to a 10 inch skillet (I find that cast iron works best, but a non-stick skillet will work great as well!). Place skillet in the oven until butters just melted, about 1 minute.

  4. Remove skillet from oven, and pour batter over the melted butter. Place the skillet back into the oven immediately, and let cook about 20 minutes until the pancake is golden brown and rises at the sides.

  5. While pancake is baking, whisk together the creme fraiche, honey and 1/4 tsp. vanilla extract in a small bowl. Cut berries in half or quarters.

  6. Slice the dutch baby pancake into 4 pieces. Place each slice on.a plate, and top with berries and creme fraiche (if using). Serve with maple syrup or whatever toppings you like!

    ***Note: You can top the dutch baby with any toppings you prefer. Some popular topping combos in our home are fresh berries + creme fraiche, classic maple syrup + butter, stewed cinnamon apples, fresh chopped peaches + honey, butter + powdered sugar, lemon zest + blueberry, or toasted or candied nuts.

    ***Note: Though buttermilk or whole milk work best, you can also plant-based milks (almond, oat, etc.) for the buttermilk.


2/3 c. flour
2/3 c. buttermilk (or whole milk + 1 tsp. fresh lemon juice)
4 large eggs
3 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. cinnamon or nutmeg (optional)
4 Tbsp. butter

Optional for Serving:
1/2 c. creme fraiche (or whole milk Greek yogurt)
2 tsp. honey
1/4 tsp. vanilla extract
1 c. fresh berries
pure maple syrup

10 in. non-stick or cast iron skillet
Small bowl + Whisk

5 minute prep
10 minute active cook time
20 minute inactive cook time

Refined-sugar free, nut-free

Venzi’s Notes

One of the most beloved weekend breakfast recipes in our home is the dutch baby pancake. If you haven’t tried one, you need to! The custardy inside of the pancake is unbelievably delicious and pairs with endless combinations of toppings. Weekdays are rushed since we are both getting to work, so we take Saturday mornings slow — the dutch baby is a common request. I particularly love its versatility — I’ll often use plant based milk since that’s what I typically have on hand, and I’ve even subbed in spelt flour for the white flour (though we prefer the white!). It’s also wonderful because you can top it with anything! While my husband prefers is with classic butter and maple syrup, I like to play with seasonal toppings like berries, stewed cinnamon apples, and peaches. Perfect breakfast for a slow morning or for hosing a couple of friends! It would make a lovely dessert as well if you’re not one for sweet breakfasts!