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Dutch Baby Pancake

Fresh Milled Dutch Baby Pancake

A cozy breakfast tradition the whole family will love!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Servings 4

Equipment

  • 1 grain mill
  • 1 12 inch cast iron skillet
  • 1 Whisk
  • 1 Mixing bowl
  • 1 Blender

Ingredients
  

  • 120 grams freshly milled soft wheat flour (1 cup), I recommend using soft white wheat
  • 160 grams whole milk or buttermilk (2/3 cup)
  • 4 large eggs
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 85 grams honey or organic cane sugar syrup (1/4 cup)
  • 56 grams butter (4 TBSP)

Instructions
 

  • Set your oven to 450°F and place a 12 inch cast iron skillet inside to preheat. The pan must be hot for the Dutch baby to puff properly.
  • Freshly mill your soft white wheat berries (or Kamut, if using).
  • In a blender or mixing bowl, combine the 4 large eggs, 160g milk (or buttermilk), 120g freshly milled flour, 2 tsp vanilla extract, and ½ tsp salt and 85g honey.
  • Mix until the batter is completely smooth and slightly airy. If there are lumps, keep blending or whisking until fully combined.
  • Allow the batter to sit for about 10 minutes while the oven and skillet finish preheating.
  • Once the oven is fully preheated, carefully remove the hot cast iron skillet, and add the butter. It should melt immediately. Tilt the pan to coat the bottom and sides evenly. Be cautious—it may splatter.
  • Once the butter has melter, quickly, but carefully, pour the rested batter into the buttered skillet and place it immediately back into the hot oven.
  • Bake for 18–22 minutes without opening the oven door. The Dutch baby will puff up and turn golden brown on top. Opening the oven can cause it to deflate.
  • The pancake will deflate shortly after coming out of the oven—this is completely normal. Serve hot with butter and warm syrup.

Notes

  • Freshly milled flour benefits from a short rest (even 10–20 minutes) so the bran and germ can hydrate properly. This helps improve the texture and puff.
  • Cold eggs or milk can shock the batter and prevent it from puffing fully. Let them come to room temperature first for best results.
  • You want it smooth, but overmixing can develop gluten, leading to a tougher texture. A quick blend or whisk is all you need.
  • It’s tempting to peek, but opening the door before it’s fully puffed can let the heat escape and cause the pancake to collapse.
  • Underbaking leaves it too wet in the center; overbaking dries it out. Keep an eye on it—golden brown edges and a set center are your cue.
  • Too much butter can make it greasy and prevent a good rise; too little can cause sticking. Stick to the recipe’s balance.