Fresh Milled Flour Dutch Baby Pancake
A Dutch Baby made with fresh milled flour is the perfect puffy goodness with crispy edges and a custardy center. With a beauty sure to elevate the look of your breakfast table, and a taste sure to please all both big and small, this is simple but delicious German pancake is sure to be a hit!
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What is a Dutch Baby Pancake?
A Dutch Baby pancake is a large, puffy pancake baked in the oven. It uses a thin batter made from eggs, flour, and milk. Similar to a popover or Yorkshire pudding, it rises dramatically in a hot skillet. After you remove it from the oven, it naturally deflates.
Many people also call this dish a German pancake. Bakers often serve it for breakfast or brunch. Most recipes include sweet toppings like powdered sugar, fruit, or syrup. However, savory toppings such as cheese and ham work just as well.
Jump to RecipeWhy Fresh Milled Flour?
Fresh milled flour keeps the entire grain intact, including the bran, germ, and endosperm. When you mill grains at home, you preserve the natural vitamins, minerals, fiber, and healthy oils that store-bought flour loses during processing and storage.
Fresh milled flour also brings better flavor and texture to baked goods. Because you use it right after milling, it delivers a fuller taste and more nourishing results. Whether you’re baking bread, pancakes, or treats, fresh milled flour supports a simple, whole-food approach to everyday baking.
Toppings for Fresh Milled Dutch Baby Pancake
Our favorite way to serve a Dutch Baby is topped with some real maple syrup and a side of eggs.
Sweet Toppings:
- Real Maple Syrup
- Powdered Sugar
- Fresh Berries and Whipped Cream
- Fruit Sauce or Compote
- Cinnamon Sugar
Savory Toppings:
- Ham and Eggs
- Bacon and Eggs
- Eggs
Simple ingredients you will need.
What you will need:
- 10″ or 12″ cast iron skillet – I use a 10 inch
- Mixing bowl – I love my stainless steel bowls and use them daily!
- Whisk – I love a danish dough whisk to mix
- Fresh milled wheat – soft white wheat works best
- Milk – we prefer whole raw milk
- Eggs – farm fresh is best
- Vanilla – vanilla extract is super simple to make yourself
- Salt – we love a Himalayan or sea salt
- Butter – grass fed is always our top choice
How to Make a FMF Dutch Baby Pancake:
- Start by placing your cast iron pan in the oven and preheating the oven to 450°F. Heating the pan first plays a key role in creating a puffy Dutch Baby pancake. When the hot pan meets the batter, it creates steam that forces the pancake to rise and form those signature tall, golden edges.
- While the oven preheats, mill your flour. I prefer using freshly milled soft white wheat for this recipe because it produces a lighter, more tender pancake with a mild flavor. Fresh milled flour also adds more nutrients and a richer taste compared to store-bought flour, making this Dutch Baby both delicious and nourishing.
- Next, add all of the ingredients except the butter to a mixing bowl or blender. Then beat the batter until it turns completely smooth and lump-free. If you mix by hand, use a Danish whisk to easily incorporate the ingredients. Mixing thoroughly helps build the structure needed for the pancake to rise properly in the oven.
- Let the batter rest while the oven finishes preheating. This resting time allows the flour to fully absorb the liquid, which improves the texture and helps create a better rise.
- Once the oven reaches temperature and the cast iron pan is piping hot, carefully remove the pan. Add the butter directly to the hot pan, letting it melt immediately. Swirl or rub the butter around the bottom and up the sides to fully grease the pan. The butter should sizzle and melt right away—this is exactly what you want.
- Quickly pour the well-mixed batter into the hot pan and return it to the ovenright away to maintain the heat.
- Bake for 18–20 minutes, undisturbed. Do not open the oven door while it’s baking, as this can cause the Dutch Baby to deflate. Bake until the dutch baby pancake is dramatically puffed with tall edges and a beautifully golden brown color.
- Once removed from the oven, the Dutch Baby will naturally deflate slightly as it cools. Plan to serve it right away while it’s warm and fluffy.
- Top with real maple syrup or your favorite pancake toppings – see above for ideas. Enjoy immediately for the best texture and flavor.
Dutch Baby Pancakes turn out differently every time! My kids love to sit by the oven and watch it puff up.
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Stainless Steel Mixing Bowl Set
Fresh Milled Dutch Baby Pancake
Equipment
- 1 10" Cast Iron Skillet
Ingredients
Ingredients
- 120 g soft white wheat 1 cup
- 160 g milk 2/3 cup
- 5 eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 56 g butter 4tbsp Note, this will be melted in the pan, not mixed with the batter.
Instructions
- Place cast iron pan in the oven and preheat oven to 450°. Your pan must be hot for the Dutch Baby to puff properly.
- Next mill your flour. I prefer soft white wheat for a dutch baby.
- Combine all the ingredients EXCEPT the butter in a mixing bowl or blender.
- Beat well until batter is smooth. If mixing by hand I like using my danish whisk. Make sure to mix well, this will help create the puffy pancake we are wanting.
- Let the batter rest while the oven preheats.
- When the oven and pan are hot, remove the cast iron and carefully put the butter in the pan. Swirl or rub the butter on the sides and bottom, make sure to grease the sides too. The pan should be hot enough to melt the butter right away.
- Pour the well mixed batter into the pan and place it back in the oven as quickly as possible.
- Bake for 18-20 minutes undisturbed. DO NOT open the oven door while it is cooking or it will deflate. Bake until the dutch baby pancake is dramatically puffed with tall edges and a beautifully golden brown color.
- It will deflate some after removing from the oven, so be sure to serve quickly.
- Top with real maple syrup or your favorite pancake toppings.
