Puffy and fluffy with crispy edges and a custardy center, these freshly milled Dutch baby pancakes are a hearty, but simple breakfast. Topped with fresh berries or a pat of butter and maple syrup, Dutch babies present beautifully, fill the belly, and always feel like a special treat.
Dutch baby pancakes, also called German pancakes or puff pancakes, are delicious oven-baked pancakes made with a simple batter that produces a signature dramatic rise. The edges puff up with air during the bake, giving them a delicate texture and unique appearance. The custardy golden brown center is rich, smooth, and lightly sweetened, with the nutty flavor of fresh ground whole wheat flour.
While we love traditional pancakes, like sourdough pancakes, ricotta cheese pancakes, and sourdough buttermilk pancakes, this Dutch baby recipe is actually an excellent choice for busy mornings. With a quick mix of the ingredients, the oven finishes the job while you set the table and prepare the toppings.
I do strongly recommend that you serve right away. The puffiness only lasts a short while before it deflates, and the eggy, custardy pancakes are the most delicious when warm from the oven.
While a Dutch baby can easily be served as a meal on its own, the lightly sweet flavor of the pancake serves well alongside homemade Greek yogurt and an easy homemade granola, or paired with poached eggs or a zucchini frittata.
Our favorite toppings tend to be a drizzle of butter, a squeeze of fresh lemon juice, and a generous dusting of powdered sugar. You may also love homemade whipped cream and fresh fruit, as well as homemade peach preserves or blueberry sauce, or the classic combination of butter and pure maple syrup. Some savory toppings work well, too, such as sautéed onions and mushrooms, crumbled breakfast sausage, or even fermented salsa and freshly shredded cheese.
Want to stick with sourdough? Try these sourdough Dutch baby pancakes for a tangy, fully-fermented version!
Why You’ll Love This Recipe
Beautiful and delicious – Dutch babies look lovely and rustic with their puffy crust and golden color. They are deliciously creamy, satisfying, and just sweet enough to pair well with any topping, sweet or savory.
Simple ingredients – A few pantry staples make up this wholesome, whole wheat recipe, making it a great option for a busy morning or quick dinner prep.
Quick and easy – A quick mix and then your oven does the rest. This tasty puff pancake can be ready in 30 minutes with minimal cleanup.
Ingredients
Fresh milled flour – I use soft white wheat berries, but you can substitute hard white wheat berries if that’s what you have on hand.
Milk – Whole milk provides the richest flavor and texture, but you can use whatever you prefer. I suggest room temperature or slightly warmed milk to keep the mixture smooth.
Eggs – Farm fresh eggs add more flavor, better nutrition, and great color to this dish.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Blender, hand mixer, or whisk by hand.
How to Make Freshly Milled Dutch Baby Pancakes
Step 1: Preheat your oven to 425 degrees Fahrenheit. Add the tablespoons of butter to your cast-iron skillet or glass baking dish, then place it in the hot oven to let the butter melt. This may take several minutes, but keep an eye on the butter so it doesn’t burn.
Step 2: Add flour, milk, eggs, sugar, vanilla, and salt to a large bowl and whisk well. You can also add all of these ingredients to a blender and pulse until smooth. Let the batter rest for several minutes while the oven finishes preheating.
Step 3: Pour the pancake batter into the melted butter in the hot skillet and bake for 15 – 20 minutes or until puffed and golden. Do not open the oven while baking, as this can cause the pancake to deflate. You may have a pool of melted butter in the center, and this is fine!
Step 4: Slice and serve warm with your favorite toppings!
Tips
- Room temperature ingredients help the pancake puff up best.
- Let the batter rest for a few minutes after mixing while the oven preheats.
- Don’t open the oven while baking, as this can deflate the pancake.
- Prepare your toppings ahead of time or during the bake time so you can serve the Dutch baby immediately.
- It’s normal for the pancake to deflate after it is removed from the oven.
Recipe FAQs
A Dutch baby is best when eaten right away, but if you have leftovers, store them in an airtight container in the refrigerator. Warm leftovers gently in the oven before serving.
Some common causes are the baking dish or skillet not being properly preheated, the batter being too cold, or opening the oven door during baking (this lowers the oven temperature and releases steam, which can deflate the pancake).
Yes! I love to double the recipe to feed a larger family or even guests. Split the batter between two preheated pans.
A Dutch baby style pancake puffs up with steam, which can be impacted if adding heavy or wet ingredients like large pieces of fruit. You can easily add in additional flavors, like almond extract or lemon zest, but I suggest keeping added fruit or nuts on the small and patted-dry side. Try sprinkling finely chopped apples or fresh, small berries on top of the batter after pouring it into the hot pan.
Sure! Mix up the batter and refrigerate overnight or until ready to use. Preheat the oven and pan as directed, then mix the batter and pour into the hot dish.
More Breakfast Recipes from the Farmhouse
- Whole Wheat Waffles
- Sourdough Coffee Cake
- Healthy Apple and Banana Muffins
- Sourdough French Toast Casserole
- Einkorn Cream of Wheat
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Freshly Milled Dutch Baby Pancake
Equipment
- 1 Blender or hand mixer
Ingredients
Instructions
- Begin by preheating your oven to 425 degrees Fahrenheit. Add the butter to your cast-iron skillet or glass baking dish, then place it in the hot oven to let the butter melt.
- Add flour, milk, eggs, sugar, vanilla, and salt to your bowl and whisk well. You can also add all of these ingredients to a blender and pulse until smooth.
- Pour the pancake batter into the hot skillet and bake for 15-20 minutes or until puffed and golden. Do not open the oven while baking.
- Serve warm with your favorite savory or sweet toppings!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
