You'll never go back to basic flapjacks again.

By Marnie Soman Schwartz
Photo: Ted Cavanaugh

This is the kind of impressive beauty that incites lots of oohs and ahs when presented, but the secret truth is the pancakey-popoverish hybrid called a Dutch Baby takes only 10 (yes, 10) minutes to make. (And if you love this, you'll love this dietitian-approved protein pancake recipe.)

To bring it even closer to perfection, the swoon-inducing version you see here, from Miro Uskokovic, the pastry chef at Gramercy Tavern in New York City, is healthy too, thanks to whole grains, fresh fruit, nuts, and yogurt. (For one, buckwheat is an awesome plant-based source of protein.) Enjoy this dutch baby recipe for brunch or dessert-either way, you're in for bliss.

Buckwheat Dutch Baby Recipe with Raspberries

Serves: 6

Active time: 10 minutes

Total time: 30 minutes


3⁄4 cup all-purpose flour

1⁄2 cup buckwheat flour

3 large eggs

2 tablespoons pure maple syrup

Juice and zest of 1 lime

Kosher salt

11⁄4 cups whole milk

1 tablespoon unsalted butter, melted

1 tablespoon pure vanilla extract

4 tablespoons ghee (clarified butter), melted

12 ounces raspberries

2 ounces maple or granulated sugar

Powdered sugar, for serving

Sliced, toasted almonds, for serving (optional)

Greek yogurt or labneh, for serving (optional)


  1. Preheat the oven to 500°. Place a cast-iron or ovenproof skillet in the oven for at least 10 minutes.
  2. Meanwhile, add flours, eggs, maple syrup, lime zest, a generous pinch of salt, milk, butter, and vanilla to a blender and process until smooth.
  3. Carefully remove hot skillet from the oven and add ghee; swirl to coat. Pour batter into the skillet, then return it to the oven. Lower temperature to 450° and bake until sides are puffed and golden brown, 15 to 20 minutes.
  4. While pancake bakes, combine a third of the raspberries with sugar in a saucepan over medium-high heat. Bring to a boil and then lower heat; let simmer for a few minutes until raspberries fall apart and thicken. Remove from heat and let cool completely. Add lime juice and remaining raspberries to the sauce and mix well.
  5. To serve, top pancake with raspberry compote and sprinkle with powdered sugar. Top with almonds and yogurt if desired.

Nutrition facts per serving: 353 calories, 17 g fat (9 g saturated), 43 carbs, 8 g protein, 6 g fiber, 122 mg sodium.


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