This Dutch baby pancake made with fresh milled flour is puffy, delicious, and just plain ol’ old-fashioned goodness. It’s a simple, wholesome breakfast that is quick and easy for mom and fun for kids!
What You’ll Need To Make The Best Dutch Baby Pancake Made With Fresh Milled Flour
Fresh Milled Soft White Wheat Flour
Eggs
Milk
Sugar/Honey
Vanilla Extract
Salt
Butter
Tips For Making A Puffy Dutch Baby Pancake
- Preheat your cast iron skillet! Steam = Puff, so you need a very hot pan and oven. Place your cast iron skillet in the oven while it preheats—don’t skip this!
- Use room temperature ingredients. If your ingredients are cold you may not get as much of a puff. *I have made this with all of the ingredients at room temperature, except the milk (because I usually forget to set it out) and it still puffs very well!
- Mix the batter well! You want to incorporate air into it to help it puff. You can either whisk it in a bowl by hand or toss all of your ingredients in a blender for 20-30 seconds.
- DON’T OPEN THE OVEN DOOR! You want ALL of the heat for maximum puff.
- Serve ASAP! Dutch baby pancakes are best served immediately. They deflate quickly once they are out of the oven, so have your toppings ready and enjoy it fresh for the maximum puff and wow factor!
What Size Cast Iron Skillet Should I Use?
A 10-inch skillet will yield a thicker, taller puff with a slightly smaller surface area. It’s great for serving 2–3 people.
A 12-inch skillet yields a wider, slightly thinner pancake with big, crispy edges. This size is great for serving 4 or more.
Topping Ideas
Dutch babies can be enjoyed either sweet or savory. Here are a few ideas.
Sweet:
- Good ol’ butter and maple syrup
- A dusting of powdered sugar
- Fresh berries and maple syrup
- Whipped cream
- Sliced Bananas and caramel
Savory:
- Sautéed mushrooms and onions
- Spinach and goat cheese
- Cheddar cheese and bacon
- Roasted/Sautéed vegetables and parmesan cheese
Can I Make Dutch Baby Batter Ahead Of Time?
Yes, you can make the batter the night before and have it ready for breakfast! When you’re ready to use it give it a quick whisk or mix before pouring it in your hot skillet.
How To Store And Reheat Your Dutch Baby Leftovers
To store your leftovers make sure they are cooled completely. Then wrap or store in an airtight container and refrigerate for 2-3 days.
When you’re ready to reheat it place in an oven preheated to 350F on a baking sheet and warm for about 8-10 minutes until heated through and edges crisp back up. *Note that the texture will be slightly different and it won’t re-puff, but it’s still delicious!
It’s possible to freeze your leftovers, but I wouldn’t recommend it as the texture probably won’t be the same and they are so easy to make so I would definitely recommend just making as you want.
If you still want to go ahead and freeze it, after it has cooled completely, wrap it tightly in plastic wrap and put it in a freezer bag or container for up to 2 months. To reheat, thaw the night before and bake it the next morning at 350F for 10-15 minutes.
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The Best Dutch Baby Pancake Made With Fresh Milled Flour
Ingredients
Equipment
Method
- Preheat oven to 425℉ with the cast iron skillet in it.
- In a mixing bowl whisk eggs, milk, sugar, vanilla, and salt to incorporate air and add in flour. Stir until combined without over-mixing. Let rest for 10 minutes or overnight if making ahead.If using a blender add all ingredients (except butter) to blender and blend for 20-30 seconds and let rest as stated above.
- When the oven is preheated, carefully take out the skillet and put the butter in to melt. *Make sure to coat the bottom and sides of your skillet*
- Give your batter a quick whisk and immediately pour your batter into the hot skillet and bake for 18-20 minutes until puffed and golden.
- Remove and serve right away for best flavor and texture. *It is normal for it to deflate*
I made this and everyone absolutely loved it! Topped with fresh berries and a small sprinkle of cinnamon. I did not have any soft white berries so I used spelt berries. Delicious! My kids are asking me to make it again.
That sounds delicious! Thank you for sharing that it works with the spelt berries, too. <3
Perfect for breakfast, or dinner!!!! Can make sweet or savory and very filling!!!
<3
Sorry to hear! I use 96 grams of soft wheat per cup. I was always taught to not pack my flour when baking so that’s how I measure. 🙂
How should I adapt for hard white wheat? I am trying to keep it simple as I transition to FMF while mothering 4 littles. Thank you!
I haven’t tried it with hard white. I would say start with the same amount and adjust from there if needed.
If you make the batter the night before, I imagine it needs to be kept in the refrigerator. Will it still puff the same when the batter is cold or does it need to be taken out in advance?
You can just take it straight from the fridge to the hot pan.
We have this for Sunday brunch most weeks. My daughter loves it. I’ve tried so many Dutch baby recipes but this one is our favorite.