Quick, delicious and impressive, this whole grain dutch baby pancake recipe is a healthy breakfast idea to serve to your family during the week or on the weekend. Made with freshly ground flour, farm fresh eggs and plenty of butter. All you need is a hot cast iron skillet to get started!
Whole Grain Pancake Recipe
Breakfast time!
It’s my husbands favorite meal of the day.
Eggs. Bacon. Biscuits. Sausage. Yogurt. Waffles. Muffins. Coffee. Orange juice. There are an endless amount of choices for breakfast. And he loves them all, as long as they aren’t heavy with onions …
Years ago when we were first dating and I had yet to fine tune my culinary skills, I made him a quiche that was, let’s say, maybe more onions than eggs. To this day this memory haunts him and I am reminded to go light on the onions.
Thankfully my recipes and cooking abilities have improved since then.
Most weekday mornings my husband grabs a bowl of cereal or a slice of toast with a side of farm fresh eggs. He arises around 5 AM to prepare for work. I am rarely awake at such an early hour as I am not known to be an early riser. Due to this fact, I typically make his favorite breakfast recipes for him on the weekend.
One such easy breakfast idea is a dutch baby pancake recipe. It’s quick, delicious and looks incredibly impressive right out of the oven. Plus its packed full of healthy ingredients like fresh ground flour and eggs from my parents homestead. The puff pancake makes enough to feed the average family or a hungry man with leftovers for breakfast the next day. The pancake recipe is simple so you can top it any which way you’d like.
What are the Best Toppings for Dutch Baby Pancakes?
Some great pancake toppings include fresh berries, jam, real maple syrup, agave, butter or even a fruit butter. Other toppings for your puff pancake could be powdered sugar or a sprinkle of cinnamon and sugar. If you’d prefer the savory dutch baby route, try bits of bacon, sliced ham, caramelized onions or shredded cheese.
Tools You May Need
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Mixing bowl
Grain mill
Pancake Recipe With Freshly Milled Flour
Don’t spend extra time slaving over a hot stove to flip pancakes. Try German pancakes with whole wheat flour instead! Crisp, puffy and a whole lot of tastiness, this dutch baby recipe is an easy breakfast idea to whip up for your family in just 5 minutes. And as always, it is made with only wholesome ingredients!
Makes: 6 servings
Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 eggs
3/4 cup freshly milled soft white wheat flour
3/4 cup whole milk
Pinch of salt
1 teaspoon vanilla
How to Make a Dutch Baby Pancake
Heat oven to 425° F. In a 10-inch cast iron skillet add the butter. Place the skillet in the oven to preheat the pan and melt the butter.
While the skillet is warming, add the eggs to a bowl and whisk until fluffy. Add the flour, milk, salt and vanilla. Stir batter until combined but still slightly lumpy.
Remove skillet from oven. Pour the pancake batter into the skillet and return to oven. Bake for 20 minutes until the pancake has puffed and the edges are a crisp golden brown.
Take the pan out of the oven and bask in the beauty of the puffed pancake. As the dutch baby cools, it will deflate. Serve immediately with a drizzle of maple syrup, a pad of butter, homemade jam or fresh fruit.
FAQ
Why is My Dutch Pancake Flat?
If your simple dutch baby recipe is lacking the impressive puff when removed from the oven, here are a few suggestions to help make your dutch baby pancake puffy:
- Always use a very hot cast iron skillet
- Whip the eggs well, incorporating plenty of air, until the eggs are nice and fluffy
- Coat your skillet with plenty of butter
More Fresh Milled Flour Recipes
Dutch Baby Pancake
Quick, delicious and impressive, this whole grain dutch baby pancake recipe is a healthy breakfast idea to serve to your family during the week or on the weekend. Made with freshly ground flour, farm fresh eggs and plenty of butter. All you need is a hot cast iron skillet to get started!
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 4 eggs
- 3/4 cup freshly milled soft white wheat flour
- 3/4 cup whole milk
- Pinch of salt
- 1 teaspoon vanilla
Instructions
- Heat oven to 425° F. In a 10-inch cast iron skillet add the butter. Place the skillet in the oven to preheat the pan and melt the butter.
- While the skillet is warming, add the eggs to a bowl and whisk until fluffy. Add the flour, milk, salt and vanilla. Stir batter until combined but still slightly lumpy.
- Remove skillet from oven. Pour the pancake batter into the skillet and return to oven. Bake for 20 minutes until the pancake has puffed and the edges are a crisp golden brown.
- Take the pan out of the oven and bask in the beauty of the puffed pancake. As the dutch baby cools, it will deflate. Serve immediately with a drizzle of maple syrup, a pad of butter, homemade jam or fresh fruit.
Such a yummy and easy recipe for breakfast. My crew loved it. Something all four kids love.
I found my butter browned too much so I just wiped it out and added more, I added fresh raspberries to the top and also just a sprinkle of powdered sugar for fun. We topped with agave syrup with maple syrup added as an alternative to maple syrup.
Thanks for this wonderful recipe, a family breakfast favorite!
I am so pleased to hear that you all enjoyed it!
To the commenter whose butter browned: Lightly browned butter has a pleasant, nutty flavor. I often brown it deliberately (watching it closely, of course, so it doesn’t scorch).
To Alisha: I’m eager to try this recipe when my grandson comes to visit. It sounds so good. I’ve never made a Dutch Baby before, though it has been on my bucket list of things to try. It sounds like a cross between a pancake and an inflated crepe. A jar of sour cherries awaits my first one. I think it will be luscious! Thanks for the recipe.
Mmm, sour cherries sound delicious on top of a dutch baby pancake! I hope you and your grandson enjoy the recipe.
This could also be made gluten free by using almost any gluten-free grain. I used to do this often with rice that I sprouted and dehydrated. Now I usually use sprouted rolled oats. Also, a coffee grinder is an easy way to grind such a small amount of flour.
I’ve been making a Dutch baby with store bought AP flour for years that’s ratio is 6eggs, 1.5C flour, and 1.5C milk that makes just the right amount for my family. I attempted this morning making a 1for 1 swap with fresh milled soft white, and though good, it wasn’t quite the puffy delight we’ve been accustomed to; how would you suggest increasing this recipe to a 6 egg recipe? Thank you so much for your insight!
Hi Kathleen. All purpose flour may have a bit more puff due to the lack of bran in the flour compared to freshly milled soft white wheat. For a 6 egg recipe, I would recommend doing one and a half times the recipe. This would give you six eggs, a just shy of 1 1/4 cups of flour as well as milk. The recipe instructions call for a 10-inch cast iron pan but with the increase of ingredients you may need to use a larger pan such as a 12-inch. Hope it works out well and your family enjoys it!