This Strawberry Buttermilk Dutch Baby (Puff Pancake) is a simple and delicious brunch recipe! Serve with whipped cream and syrup! Use a 12 inch diameter pan for this recipe as the batch makes a very large pancake. If you have a smaller pan, feel free to cut the recipe in half.
Keyword Dutch baby, puff pancake
Prep Time 10minutes
Cook Time 25minutes
Author Jo-Anna Rooney
1tspfresh lemon zest
1cupchopped fresh strawberries
Preheat your oven to 425 degrees.
Whisk together the eggs, buttermilk, lemon zest, sugar, salt, and flour until smooth. We actually use a hand blender to make the batter really smooth.
Add the strawberries. Don’t stir them in at this point, just add them to the batter. Set aside.
In a large skillet (12 x 9), melt the 6 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
Then place the skillet into the oven and bake for about 20 – 25 minutes.
The pancake is done when it is golden brown and puffed up.
Once the pancake is done serve immediately (while it’s puffed up), because it will shrink quickly!