Do you have any foods that you get completely obsessed with for a while and then you sort of forget about? But then something reminds you that food exists and all the sudden you’re like, “Wait, why haven’t I made that in a while?” Well, that’s been me with dutch babies lately. Ha. I love these puffy, baked pancakes, but I sort of forgot about them for a couple years for some reason.
I feel like I’m due for another obsession with angel food cake again soon … hmmm …
I was curious if I could make a dutch baby with all whole wheat flour and after trying a few different types/proportions of things, I found something that works really well and is super delicious. This whole wheat dutch baby recipe uses , which is an awesome ingredient for baking if you want to use whole grains. So even if it’s an ingredient you haven’t used before, if you like baking you might give it a try because it’s seriously very easy to substitute. I always hate to buy a new ingredient then never use it again, so I’m just mentioning how else you might want to use this in case you are interested.
Other than that, you probably have everything else you need—a dutch baby is not all that different from an (American-style) pancake. Actually, I think dutch babies are sometimes called German pancakes. Right? Let me know in the comments if that’s not correct, but I feel like I’ve seen it referred to both ways.
These are great for breakfast because all you have to do is blend together the ingredients (literally just pop them all in a blender and pulse a few times), then pour into a hot skillet or oven-safe pan and bake. That’s it. So, so easy and the texture is like a thick crepe. Yum! xo. Didier
Whole Wheat Dutch Baby
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 cup whole wheat pastry flour
- pinch of salt
- 1 tablespoon butter
In a blender, combine all the ingredients except the butter and pulse just a few times. Scrape down the side of the blender with a rubber spatula and then pulse a few more times. You want to blend well, so there are no big lumps, but you also want to avoid over-blending.
Preheat the over to 400°F. While the oven is preheating, leave the skillet(s) you plan to use in there so they will also heat up with the oven. Once preheated, add butter to the skillet(s) and use a rubber spatula to gently move it around so the butter coats all the sides, bottom, and corners well. Then pour the batter not the heated skillet(s) and pop back in the oven for 18 minutes. Do not open the oven while they bake, as this can make them deflate.
I like to use two 8-inch cast-iron skillets for this recipe. But you could also use one large (like 12-14 inch) skillet instead. You do not have to use a cast-iron skillet, any oven safe pan will work well here.