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. 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. Some great pancake toppings include fresh berries, jam, real maple syrup, agave, butter or even a fruit butter.

Pancake Recipe With Freshly Milled Flour

Don’t spend extra time slaving over a hot stove to flip pancakes. Try a puff pancake 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

Whole Grain Pancake Ingredients

4 Tbs (1/2 stick) unsalted butter
4 eggs
3/4 cup freshly milled soft white wheat flour (see recipe notes below for substitutions)
3/4 cup whole milk
Pinch of salt
1 tsp 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.

Recipe Notes

If you don’t have a grain mill, you can still make this delicious whole grain pancake recipe. Replace the freshly milled soft white wheat flour with whole wheat flour. All-purpose flour will also work.

Start the day off right with golden brown homemade waffles served with a low sugar blueberry sauce!

Try out my other nutritious recipes using freshly ground flour:

Pita chips

Dinner Rolls

Soft Pretzels

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Yield: 6 servings

Dutch Baby Pancake

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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 Tbs (1/2 stick) unsalted butter
• 4 eggs
• 3/4 cup freshly milled soft white wheat flour (see recipe notes below for substitutions)
• 3/4 cup whole milk
• Pinch of salt
• 1 tsp vanilla

Instructions

1. 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.
2. 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. 
3. 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.
4. 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.

Notes

If you don’t have a grain mill you can still make this delicious whole grain pancake recipe. Replace the freshly milled soft white wheat flour with whole wheat flour. All-purpose flour will also work.

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