This whole wheat Dutch baby AKA a German pancake is a light and fluffy impressive replacement for traditional pancakes. Takes just 5 minutes to prep and is then baked in a hot skillet for 20 minutes. Perfect for brunch or a weekend family breakfast!

As you probably know, hosting is one of my favorite things to do. For the past week or so I’ve been getting ready for my family to come for a visit.

My dad and sister arrive in a few hours. Tricia, my son-in-law, Zac, and my new grandson, Jack, will be here Saturday. My son, Danny just graduated from college and moved back home last week, so we are going to have a houseful. I am beyond excited!

One of the most important things to me when I am hosting is to spend quality time with my guests. I love serving delicious, healthy food that is a little out of the ordinary but does not require hours in the kitchen prepping, cooking, and cleaning.

This whole wheat Dutch baby meets all of my requirements. It takes just 5 minutes to prep, it’s unique and so YUMMY! And after a few weeks of tweaking, I have a recipe that does not contain refined flour or sugar (aside from an optional sprinkle of powdered sugar on the top).

I can’t wait to serve this special treat for brunch this weekend with fresh fruit, a delicious lemon curd, and warm maple syrup.

Tammy’s Tips

It’s important for your skillet to be hot when you add your batter. While you are making the batter, add your butter to your skillet and heat it for a few minutes until it melts. Be careful not to burn your butter.

Do not, I repeat, DO NOT open the oven while your Dutch baby is cooking! It will deflate and will not look as impressive when you take it out of the oven. You don’t want to miss all of the oohs and ahhs from your guests! I just turn on the oven light to check it. It should be puffy and deeply golden in color.

Once you do take it out of the oven, it will deflate pretty quickly. Be sure you gather everybody around to see your beautiful fluffy creation before that happens.

I like to serve this Dutch baby with lemon curd. The tart flavor of the lemon is the perfect complement to the sweet berries. I found this recipe for Honey Lemon Curd on the blog Cookie and Kate. It takes about 30 minutes to make, so if you are making it for guests be sure to make it ahead of time. It keeps in the fridge for a week and in the freezer for 2 months.

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Whole Wheat Dutch Baby

This whole wheat Dutch baby AKA a German pancake is a light and fluffy impressive replacement for traditional pancakes. Takes just 5 minutes to prep and is then baked in a hot skillet for 20 minutes. Perfect for brunch or a weekend family breakfast!

Course Breakfast

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Ingredients

• 4 eggs, room temperature
• 2/3 cup whole wheat flour I use Bob's Red Mill Organic Pastry Flour
• 2/3 cup milk of choice
• 2 tsp vanilla
• 1/2 tsp salt
• 1 tbsp honey
• 3 tbsp butter
• optional toppings - fresh berries, lemon curd, maple syrup, powdered sugar

Instructions

1. Preheat oven to 425 degrees. Place butter in an ovenproof skillet (I use cast iron) and heat in hot oven for 1-2 minutes. Be careful not to burn.

2. While butter is melting, combine eggs, flour, milk, honey, vanilla, and salt in a blender or food processor.

3. Remove the hot skillet from the oven and evenly coat pan with the butter. Pour in batter.

4. Bake for 15-20 minutes until the pancake is nice and puffy and deep golden in color. Be sure not to open the oven while pancake is cooking or it will deflate.

5. Let pancake cool for 5 minutes. Add berries, dust with powdered sugar, and serve with lemon curd and/or maple syrup.

   ENJOY!

Recipe Notes

We recommend using organic ingredients whenever possible.

 Here are some other posts that may be helpful when you are hosting guests!

15 Essentials For Creating A Welcoming Guest Room

5 Tips For Creating The Perfect Bagel Bar

How To Get Your Guest Room Holiday Ready

Healthy Whole Wheat Banana Bread

Whole Wheat Banana Pancakes

Three Cheese Lasagna Roll-Ups With Fresh Spinach

Super Simple Veggie Frittata

What are your favorite go-to recipes when you have out of town guests? Please let me know in the comments below. 🙂