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Whole Wheat Dutch Baby

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


  • 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


  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.


Recipe Notes

We recommend using organic ingredients whenever possible.