Whole Wheat Dutch Baby Pancake

Whole Wheat Dutch Baby Pancake: A traditional German oven baked pancake made with whole wheat flour. This pancake crisps up around the edges and magically puffs up in the middle for a delicious version of a pancake.

As you know if you have been reading my recipes, I LOVE breakfast foods.

For school days, we eat a variation of oatmeal just about everyday. And while we love our oatmeal, I live for leisurely Saturday mornings when I have time to play in the kitchen and even though I am totally obsessed with whole wheat waffles, my family is 100% team waffles.

From traditional Whole Wheat Pancakes, to gluten free Banana Oat Pancakes, to decadent Strawberry Cheesecake Pancakes, my family enjoys them ALL! And even though I love the crispiness of waffles, I don’t turn my nose up to pancakes. 

A perfect compromise between crispy waffles and tender pancakes–an oven pancake!

Dutch Baby Pancake

A Dutch Baby Pancake is also referred to as a German Pancake, but it really is an American recipe. According to Wikipedia, German pancakes were inspired by German Pfannkuchen–a crispy egg based pancake fried in butter.

However these oven baked pancakes came about, I am grateful. With just a few ingredients and 5 minutes prep, breakfast is done and is ever so delicious.

How To Make Dutch Oven Pancake

Step One: Blend ingredients in a blender. 

Oh yes, it is as simple as placing all the ingredients and pushing blend. My only tip of advice is to add in the liquid measurements first, as it will make the blending process easier.

Step Two: Heat oven safe skillet in oven with butter or coconut oil. 

While the oven is heating, place an oven safe pan into the oven with the butter. When the oven is heated up, remove the skillet, with the melted butter and pour the pancake into the pan.

Step Three: Bake Oven Pancake.

Return the skillet back to the oven and let the dutch baby pancake puff up and bake to golden perfection. The oven pancake will puff up as it cooks, so try to leave the oven closed until the bake time is complete, to let that magic happen.

Step Four: Serve Dutch Baby Pancake.

The Dutch Oven Pancake will deflate as it sits, which don’t worry, it will still be delicious! Serve warm with a dusting of powdered sugar, fruit and maple syrup.

More A Mind “Full” Mom Breakfast Recipes

Which skillet is best to make German Oven Pancake?

It is crucial to use a heat safe skillet when cooking an oven pancake. As the German pancake is cooked in a 400 degree oven, you need to ensure the skillet can handle that high heat. I love to use a stainless steel skillet or cast iron skillet. I do not recommend a nonstick skillet at this high temperature.

As for size of skillet, 10 inch is best.

Notes on Oven Baked Pancake

• To make a Dairy-Free Dutch Baby Pancake, use coconut oil in place of butter and unsweetened almond milk in place of milk.
• I have also made a Gluten Free version of German Oven Baked Pancakes, by using 1:1 Gluten Free Flour Blend in place of wheat flour, it worked, but did not puff up quite as much as a traditional Dutch Baby.
• Pastry whole wheat flour, or white wheat flour work the best to keep this oven pancake light but still full of whole grains.
• Feel free to use regular all-purpose flour in place of whole wheat flour for this easy Oven Baked Dutch Baby.

Dutch Baby Pancake Recipe

Whole Wheat Dutch Baby Pancake

A traditional German oven baked pancake made with whole wheat flour. This pancake crisps up around the edges and magically puffs up in the middle for a delicious version of a pancake.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Dutch Baby Pancake

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 262kcal

Author: Kristen Chidsey

Ingredients

• 2 tablespoons butter
• 1/2 cup whole wheat pastry flour
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 tsp cinnamon

Instructions

• Preheat your oven 400.
• Put 2 tablespoons in an 10 inch oven safe skillet, and stick into the oven.
• Place wheat, eggs, vanilla, milk, salt, cinnamon and baking powder and blend into smooth.
• Remove the skillet from oven and pour batter into skillet. Return to oven for 25 minutes (or until toothpick comes out clean.)
• Serve Dutch Baby with a dusting of powdered sugar, fresh fruit and maple syrup. 

Notes

• To make a Dairy-Free Dutch Baby Pancake, use coconut oil in place of butter and unsweetened almond milk in place of milk. 
• I have also made a Gluten Free version of German Oven Baked Pancakes, by using 1:1 Gluten Free Flour Blend in place of wheat flour, it worked, but did not puff up quite as much as a traditional Dutch Baby. 
• Pastry whole wheat flour, or white wheat flour work the best to keep this oven pancake light but still full of whole grains. 
• Feel free to use regular all-purpose flour in place of whole wheat flour for this easy Oven Baked Dutch Baby. 

Nutrition Facts

Whole Wheat Dutch Baby Pancake

Amount Per Serving

Calories 262 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Cholesterol 107mg 36%

Sodium 268mg 11%

Potassium 393mg 11%

Total Carbohydrates 34g 11%

Dietary Fiber 1g 4%

Sugars 21g

Protein 5g 10%

Vitamin A 9.4%

Vitamin C 6.2%

Calcium 10.2%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

To Make Oven Baked Pancake, You May Need

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