With Mother’s Day just around the corner it’s the perfect occasion to make Dutch Baby pancakes.  These puffy pancakes, sometimes referred to as German pancakes are traditionally served with melted butter, lemon juice and powdered sugar.  I opted for raspberries and a buttermilk syrup that sounded like the perfect touch to sweeten my pancake which has very little sugar. When it comes out of the oven it is puffed up over the lip of you skillet as if it could float away at any moment.  When it eventually deflates, drizzle some melted butter over the top and listen as it virtually sizzles. Then top it with your choice of lemon juice or raspberries and a sprinkle of powdered sugar.  Some like maple syrup over top but I found the buttermilk syrup to be the perfect touch.  The dutch baby pancake has the slight taste and texture of custard and a drizzle of buttermilk syrup made me think of my Mom’s buttermilk pie, only sweeter.  So many times when I think of food it brings me back to my Mom who inspired me to make meals special and create memories. Happy Mother’s Day to all the Mom’s who make each and every day special!


Before you begin, preheat your oven to 425 degrees and set a 10 inch cast iron skillet on the middle rack to heat.  You’ll want it nice and hot when you pour in your pancake batter.  For the pancake you’ll need flour, eggs, whole milk, sugar, salt, vanilla and a little butter.


Using a blender makes this so easy.  First crack 4 eggs into the blender.


Next add in the whole milk . . .


Salt . . .


Sugar . . .


Now pop the lid on top and puree for a minute or so.


Now add the flour and puree until it’s free of any lumps and has the consistency of a light thin batter.


Almost forgot, add a splash of vanilla, puree a few seconds and then let the batter sit for a few minutes.


Out of the oven comes the cast iron skillet and in goes a tablespoon of butter which will melt quickly.  You want to keep the skillet hot so place it on top of a burner at medium high heat.


Pour the batter into the center of the hot skillet.  It should sizzle and bubble around the edges. Immediately put it into the hot oven for 15 – 20 minutes.



While the pancake was doing it’s magic, I quickly made the buttermilk syrup.  I came across this recipe from the blog “In My Kitchen”.   Melt a stick of butter into a large pot and add a cup of sugar.  Your mixture will bubble and fizz to twice the size so you will need at least a 3 quart pot or larger.


Pour in the buttermilk and stir the pot over medium high heat.


Add the Karo syrup and stir again until the mixture begins to boil.


When it gets to the boiling stage add the baking soda and vanilla.


It will quickly bubble to twice the size.  Remove from the heat and continue to stir the pot for another minute or so.  Once it cools down, strain the syrup into a serving pitcher or glass bowl.


Time to check on the pancake.  I turned on the oven light but did not open the oven until it had puffed around the edges and browned sufficiently.  When I was convinced it was done I took it out of the oven.


I poured on some melted butter as it began to deflate.


Next came the raspberries and powdered sugar. The buttermilk syrup looks quite a bit different. It’s now a golden syrup that’s sweet with a little bit of tang.


Slice it up and drizzle some buttermilk syrup over top.


Dutch Baby Pancake with Buttermilk Syrup

4 large Eggs
2/3 cup Whole Milk
2 tablespoons Sugar
1/2 teaspoon Salt
1 teaspoon Vanilla
2/3 cup Flour
2 tablespoon Butter, divided
Powdered Sugar
Raspberries or Lemon Juice, optional
Buttermilk Syrup, recipe follows

Preheat oven to 425 degrees.  Heat a 10 inch cast iron skillet in the middle of the rack of a preheated oven until it is extremely hot.

Place eggs, whole milk, salt and sugar in a blender and puree a minute or so.  Add in the flour and puree a minute or two until all of the contents are blended and you have a thin batter. Scrape down the sides of the blender, add in the vanilla and puree a few seconds more.  Let batter sit for a few minutes.

Remove the hot skillet from the oven and place over an open burner at medium high heat.  Add 1 tablespoon of butter.  As the butter melts, swirl the pan so that the butter will coat the entire bottom of the pan. Pour the batter into the center of the skillet, it should bubble around the edges.  Carefully place the skillet back in the oven for 15 – 20 minutes.  Use your oven light and try to resist opening the oven until the pancake has puffed up over the top of your skillet and browned around the edges.

When the pancake is ready, melt a tablespoon of butter and drizzle over the pancake.  Sprinkle powdered sugar and add raspberries, lemon juice and/or buttermilk syrup.

Serves 2 – 3

Buttermilk Syrup (adapted from In My Kitchen)

1/2 cup Butter
1 cup Sugar
1/2 cup Buttermilk
2 tablespoons Karo Syrup
1 teaspoon Vanilla
1 teaspoon Baking Soda

In a large pot, at least 3 quart or larger, combine butter, sugar, buttermilk and Karo syrup over medium high heat.  Bring mixture to a boil.  Let boil for a minute or two then add the vanilla and baking soda.  The mixture will begin to fizz and rise to twice the size or more.  Remove from burner and stir occasionally as the mixture settles.  Strain the syrup into a small pitcher or glass serving bowl.  Serve over pancakes, french toast or waffles.