Oven Baked German Pancake
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5 from 12 votes

Whole Wheat Dutch Baby Pancake

A traditional German oven baked pancake made with whole wheat flour. This Dutch Baby pancake crisps up around the edges and magically puffs up in the middle for a delicious version of a pancake.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 262kcal
Author: Kristen Chidsey


  • 2 tablespoons butter divided
  • 1/3 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 tablespoon sugar
  • 1/2 tsp cinnamon


  • Preheat your oven 425 degrees.
  • Put 1 tablespoon in an 10 inch oven safe skillet, and stick into the oven, just long enough for the butter to melt. Remove skillet from the oven.
  • Melt the remaining tablespoon of butter in the microwave and let cool slightly.
  • Place wheat, eggs, vanilla, milk, salt, cinnamon, sugar, 1 tablespoon melted butter, and baking powder into the blender and blend into smooth.
  • Pour the pancake batter into the skillet. Return to oven for 20-25 minutes (or until toothpick comes out clean.)
  • Serve Dutch Baby with a dusting of powdered sugar, fresh fruit and maple syrup. 
  • Remove the oven pancake from the skillet unto a serving plate or cutting board and let cool slightly before cutting and serving.


  • 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. 


Calories: 262kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 268mg | Potassium: 393mg | Fiber: 1g | Sugar: 21g | Vitamin A: 470IU | Vitamin C: 5.1mg | Calcium: 102mg | Iron: 0.8mg