Buttermilk Skillet Pancakes - biscuits and such
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Buttermilk Skillet Pancakes

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Pancakes are, you could say, my culinary Achilles heel. They always turn out awful. Too undercooked, burnt, too gooey, too chewy, not fluffy enough, whatever. I hate making pancakes. I’ve yet to find a recipe that gave me the perfect results I want so usually when I crave pancakes it means we’re going out. Why eat mediocre pancakes at home when the world is full of diners?

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buttermilk dutch babies 7

However, thanks to the power of suggestion and certain websites, I learned about skillet pancakes, also known as “Dutch babies” or “German pancakes.” Essentially these are pancakes that you cook in a skillet and slice like pizza. No muss pancakes AND another recipe to add to my ode to skillet collection, PLUS a good way to use up the rest of my buttermilk? Sold! I searched around a bit and finally settled on this recipe and I have to say, these were fantastic. Not only were they delicious (topped with strawberries and honey hallelujah Spring is here), they heated up in the toaster oven for days to come, making breakfast (my least favorite weekday meal to worry about) a piece of (pan)cake.

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We’re off today for New Orleans for Lauren’s wedding. We’ll be gone for 8 days (ah!) and I’m a mess of frantic, excited, anxious, and thrilled. Happy almost wedding, Lauren & Bradley!

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Buttermilk Skillet Pancakes

4 tbsp butter

3 eggs

1 cup buttermilk

1 tsp vanilla

2 tbsp sugar

Pinch of salt

Dash of powdered ginger

3/4 cup whole wheat flour (I used rye)

Preheat oven to 425.

Whisk together eggs, buttermilk, vanilla, sugar, salt, and ginger. Stir in flour. Melt butter in a skillet on the stovetop. Pour batter into the hot skillet and transfer to the oven. Bake 15-20 minutes or until golden brown.


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  • Ducky

    12.05.2013 at 08:50 Reply

    I hear yah! I spent most of last Sunday testing out pancake recipes and technique, and I think I MAY have gotten one “good” pancake out of dozens. Weird, because I can make a mean crepe. I’ll have to try this next weekend, thanks!

  • DessertForTwo

    12.05.2013 at 15:00 Reply

    This looks divine!

    I hope you enjoy New Orleans. It’s my favorite food city :)

  • Lisette

    20.06.2013 at 16:54 Reply

    I made this and it became this big blob in the skillet. It almost overflowed :-( what did I do wrong?

    • elena

      20.06.2013 at 17:56 Reply

      Lisette, I’m so sorry! Did you vary the recipe at all?

      • Lisette

        20.06.2013 at 19:28 Reply

        Only thing I did differently was use regular flour. I’m going to do it again but wish it came out as pretty as yours lol!

  • Lisette

    20.06.2013 at 19:29 Reply

    How big is your skillet? I wonder if that’s my issue

    • elena

      20.06.2013 at 19:59 Reply

      I used a 12″ pan for these, which might explain it? I don’t think using ap flour instead of rye would make a difference…

  • Kerry

    27.07.2013 at 04:53 Reply

    I’m more than happy to uncover this website. I want to to thank you for ones time due to this fantastic read!! I definitely savored every bit of it and I have you saved to fav to look at new stuff in your blog.

  • jual granit murah

    14.11.2014 at 16:20 Reply

    Now I am ready to do my breakfast, when having my breakfast coming over again to read more news.

  • african mango

    01.10.2016 at 05:11 Reply

    Very well done :)

  • Rachelle

    12.12.2019 at 11:12 Reply

    An outstanding share! I’ve just forwarded this onto a friend who was doing a little research on this.
    And he actually ordered me dinner due to the fact that I found it
    for him… lol. So allow me to reword this…. Thanks for the meal!!
    But yeah, thanks for spending time to discuss this issue here on your

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