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the Best dutch baby made with fresh milled flour in cast iron skillet with strawberries and blueberries
Fresh Milled Mama

The Best Dutch Baby Pancake Made With Fresh Milled Flour

5 from 4 votes
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!
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Prep Time 5 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 33 minutes
Servings: 4 Servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 large eggs, room temperature
  • 96 grams fresh milled soft white wheat flour (approx. 1 cup)
  • 240 grams milk (1 cup)
  • 1 tbsp sugar/honey
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 4 tbsp butter for melting in the skillet

Equipment

  • 10 or 12 inch cast iron skillet

Method
 

  1. Preheat oven to 425℉ with the cast iron skillet in it.
  2. 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.
  3. 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*
  4. 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.
  5. Remove and serve right away for best flavor and texture. *It is normal for it to deflate*