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Whole Wheat Dutch Baby Pancake

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This Dutch Baby Pancake is for my whole food friends who avoid refined sugars and flours.  Just about every Saturday in our house starts with one of these puffy delights, so I decided to re-work my usual recipe and make it a whole wheat Dutch baby pancake, with maple syrup instead of sugar.  I used white whole wheat flour, and it turned out great!  The pancake still puffed up, though not quite as high, and we all agreed it was just as delicious as our usual pancake.  The beautiful thing about making Dutch baby pancakes is that it takes about 5 minutes to prep, then cooks for 20 minutes, so you can snuggle on the couch while a fabulous breakfast bakes… and there is almost no mess!

Whole Wheat Dutch Baby Pancake

Start by preheating the oven to 400F, then put the butter in a cast iron skillet and let it heat up in the oven until the butter is melted.  Put the milk, eggs, flour, maple syrup, vanilla and salt into the blender and let it whirl for a few minutes (you might need to scrap the sides down once or twice).  The whole wheat flour is heavier than all purpose flour, so the extra time being blended will aerate the batter and give the pancake some lift.

For the fruit, you can use just about anything you have around, even frozen fruit works well.  I used about a cup of frozen mixed berries, but I also love peaches, apples (with a pinch of cinnamon), or blueberries (with a little lemon zest).

Pour the batter over the melted butter in the hot skillet, then sprinkle in the fruit.  Bake for about 20 minutes, until it is puffy and golden.  We eat ours with Greek yogurt and perfectly cooked bacon.

Whole Wheat Dutch Baby Pancake
Cuisine: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
  • 2 Tbs butter
  • 1 cup whole wheat white flour
  • 1 cup whole milk
  • 4 eggs
  • 1 Tbs maple syrup
  • 1 tsp vanilla
  • pinch of salt
  • 1 cup fresh or frozen fruit
  1. Preheat oven to 400F
  2. Put the butter in a 10inch cast iron skillet and let it heat in the oven until the butter melts.
  3. In a blender, add the flour, milk, eggs, maple syrup, vanilla and salt. Blend on medium, then scrape the sides down. Continue blending high for about 2 minutes, then pour the batter into the hot skillet.
  4. Sprinkle in the fruit and bake for 20 minutes.


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