Buckwheat Dutch Baby with Macerated Sour Cherries

This impressive Buckwheat Dutch Baby features a towering rise, crisp golden edges, and a tender, nutty center. Crowned with maple-macerated sour cherries, fluffy whipped cream, and award-winning vanilla bean granola, it's an effortless recipe that looks—and tastes—like it came from a five-star brunch spot.

Recipe by @audreys.table

Prep Time: 15 minutes (plus 30 minutes to overnight maceration/batter rest)

Cook Time: 20-25 minutes

Servings: 2-4

Ingredients

Macerated sour cherries

• 450 g (3 cups) pitted sour cherries
• 80–180 ml (⅓–¾ cup) maple syrup, to taste
• 45 ml (3 tbsp) red wine vinegar

Buckwheat dutch baby

• 4 large eggs
• 177 ml (¾ cup) whole milk
• 72 g (scant ⅔ cup) all-purpose flour
• 24 g (3 tbsp + 1 tsp) buckwheat flour
• 25 g (2 tbsp) granulated sugar
• 1 tsp vanilla extract
• ½ tsp kosher salt
• 35 g (2 ½ tbsp) butter

To serve

• Whipped cream
• Jamie’s Farm Vanilla Bean with Sour Cherries Granola

Directions

Macerated sour cherries

1. Add the pitted sour cherries to a large jar or bowl. Pour in ⅓ cup of maple syrup (or more if your cherries are exceptionally tart and you prefer a sweeter finish) and the red wine vinegar.

2. Stir or shake the jar to thoroughly combine the ingredients. Allow the cherries to macerate at room temperature for at least 30 minutes, or ideally, leave them in the refrigerator overnight.

Buckwheat dutch baby

1. In a blender, combine the eggs, whole milk, all-purpose flour, buckwheat flour, granulated sugar, vanilla extract, and kosher salt. Blend on medium-high for 30–45 seconds until the batter is completely smooth and thoroughly combined. 

2. If time permits, let the batter rest in the refrigerator overnight—this allows the flour to fully hydrate, resulting in a taller, fluffier rise. If you are making this day-of, you can use the batter immediately. 

3. Place a 10-to-12-inch cast-iron skillet on the center rack of your oven and preheat the oven to 430°F. If your batter was resting in the fridge overnight, pull it out now so it can warm up slightly while the oven heats. 

4. Once the oven is fully preheated, carefully slide out the middle rack holding the scorching hot cast iron. Drop in the butter and swirl the pan until it is completely melted and coating the bottom.

5. Immediately pour the batter directly into the center of the pan, and slide the rack back into the oven. 

6. Bake at 430°F for 10 minutes, then lower the oven temperature to 400°F and continue baking for another 10–13 minutes until the Dutch baby is puffy, crisp, and deep golden brown. Do not open the oven door during baking, or the steam will escape and cause it to deflate early.

To serve

1. Remove the dutch baby from the oven and serve immediately, as it will collapse once cooled. 

2. Serve the dutch baby with a dollop of whipped cream, the macerated sour cherries, and the Jamie’s Farm Vanilla Bean with Sour Cherries granola.