Imagine a breakfast that's part pancake, part soufflé, and 100% irresistible! The Whole Wheat Dutch Baby Pancake is not just a meal, it's a culinary experience that will transform your morning routine. This German-inspired delicacy puffs up dramatically in the oven, creating a stunning centerpiece that's both rustic and elegant. With its crispy edges, soft center, and nutritious whole wheat base, this recipe is about to become your new breakfast obsession that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 3 large eggs
- 1 cup whole wheat flour
- 1 cup milk
- 1/4 cup butter, melted
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for creating the signature puffiness of the Dutch baby pancake.
- In a mixing bowl, crack the 3 large eggs. Use a whisk or an electric mixer to beat the eggs until they are frothy and well combined.
- Add 1 cup of whole wheat flour, 1 cup of milk, 1/4 cup of melted butter, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt to the bowl with the beaten eggs.
- Mix all the ingredients together until smooth. Be careful not to overmix; a few small lumps are okay.
- Take a large, oven-safe skillet (preferably cast iron) and place it in the preheated oven for about 5 minutes to heat up.
- Once the skillet is hot, carefully remove it from the oven using oven mitts. Add a little extra melted butter to the skillet and swirl it around to coat the bottom and sides.
- Pour the batter into the hot skillet. It should sizzle slightly when it hits the pan, which helps create a crispy edge.
- Return the skillet to the oven and bake for about 20 minutes, or until the pancake is puffed up and golden brown around the edges.
- Once cooked, carefully remove the skillet from the oven. The pancake will start to deflate as it cools, so serve it immediately.
- Cut the Dutch baby pancake into wedges and serve with your favorite toppings, such as fresh fruit, powdered sugar, maple syrup, or yogurt.
Tips
- Use room temperature ingredients to ensure smooth batter and even cooking
- Preheat your skillet thoroughly - this is crucial for achieving that signature dramatic rise
- Don't overmix the batter; a few small lumps are perfectly fine
- Use a cast-iron skillet if possible for the best heat distribution and crispy edges
- Serve immediately after baking to enjoy the maximum puff and texture
- Experiment with toppings like fresh berries, maple syrup, or a sprinkle of powdered sugar
- For a gluten-free version, try substituting the whole wheat flour with almond or gluten-free flour blend
Nutrition Facts
Calories: 305kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
