Start your day with a delicious breakfast of Einkorn Whole Wheat Dutch Baby Pancakes! This recipe is perfect for anyone who loves fluffy pancakes with a nutty flavor.

Ruby Ann and I make this einkorn Dutch baby pancake recipe a lot here in our cottage kitchen, and they always turn out amazing.

These einkorn Dutch baby pancakes are made with simple ingredients like whole wheat einkorn flour, large eggs, and whole milk.

Baked in a hot cast iron skillet, they puff up beautifully in the oven, turning golden brown on top. Whether you’re using regular flour or purpose einkorn flour, this recipe is a great way to enjoy a special treat any morning.

Why You Will Love These Einkorn Dutch Baby Pancakes

Ancient Grain Goodness: Einkorn flour is a delicious ancient grain with a rich, nutty flavor. It’s easier to digest than modern wheat and perfect for anyone with gluten sensitivity. The higher protein content in einkorn makes these pancakes fluffy and full of flavor.

Fluffy Pancakes: Baked in a cast iron skillet in the oven, these pancakes puff up nicely, creating a light and airy texture that’s perfect for a delicious breakfast.

Simple Recipe: With just a few simple ingredients like whole grain einkorn flour, large eggs, and a cup of milk, you can whip up this recipe in no time. A tablespoon of butter in your preheated skillet helps the pancake cook evenly.

Tips on How To Make Einkorn Dutch Baby Pancakes

• Use Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for a smoother batter and better rise.
• Preheat Your Skillet: A hot skillet is key to getting the pancake to puff up perfectly.
• Blend the Batter: For a smooth and lump-free batter, use a blender. Hand mixing works too, but a blender gives the best results.
• Use Fresh Ground Einkorn Flour: Freshly ground flour adds a richer flavor and better texture to your pancakes.
• Melt the Butter Completely: Ensure your butter is fully melted in the skillet before adding the batter for even cooking.
• Don’t Overmix: Mix just until the ingredients are combined to avoid a dense pancake.
• Bake Immediately: Pour the batter into the hot skillet right away and bake it in a preheated oven for the best rise.
• Add Savory or Sweet Toppings: Top with fresh berries and maple syrup for sweetness, or try savory toppings like sautéed mushrooms and cheese.
• Experiment with Flour Mixes: Try mixing einkorn flour with other flours like spelt or whole grain flour for different flavors and textures.

FAQ

What is a Dutch Baby Pancake?

A Dutch Baby Pancake, also known as an oven-baked pancake or German pancake, is a large, fluffy pancake that puffs up in the oven. It’s different from regular pancakes because it’s cooked in a hot oven, not on the stovetop.

Why Use Einkorn Flour?

Einkorn flour is a delicious ancient grain that adds a rich, nutty flavor to recipes. It has more protein and less gluten than modern wheat, making it a great choice for those with gluten sensitivities. It’s also a higher-protein flour, which helps create fluffy pancakes that are full of flavor.

What Ingredients Are in a Dutch Baby Pancake?

A typical Dutch Baby Pancake recipe includes flour, eggs, milk, butter, sugar, and vanilla extract. Some recipes also call for a pinch of salt or cinnamon.

Can a Dutch Baby Pancake Be Made Ahead of Time?

While it is best to serve a Dutch Baby Pancake fresh out of the oven, it can be made ahead of time and reheated in the oven or microwave. However, it will not be as soft and fluffy as when it is first baked.

What Toppings Are Good on a Dutch Baby Pancake?

Dutch Baby Pancakes are very versatile, and they can be topped with a variety of sweet or savory toppings. Some popular options include fresh fruit, whipped cream, powdered sugar, maple syrup, honey, jam, Nutella, or bacon and eggs.

Tools you may need

• Blender
• Cast Iron Skillet
• Measuring Cups and Spoons
• Knife or Pizza Cutter

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Ingredients you will need

Large Eggs: Help the pancake puff up in the oven and make it rich and fluffy.

Einkorn Flour: An old type of grain that gives the pancake a nutty taste and soft texture. It’s easier to digest and has a sweet flavor.

Whole Milk: Makes the pancake creamy and moist. You can use almond milk if you need a dairy-free option.

White Sugar or Maple Syrup: Sweetens the pancake and goes well with the nutty flavor of the Einkorn flour. Maple syrup gives a rich, natural sweetness.

Salted Butter: Adds a rich taste and helps the pancake turn golden brown when melted in the skillet.

Vanilla Extract: Adds a sweet and yummy flavor to the pancake.

Ceylon Ground Cinnamon: Gives the pancake a warm, spicy flavor that goes well with the nutty Einkorn flour, making it taste cozy and comforting.

Spelt Flour (Optional): If you mix flours, spelt flour adds a little chewiness that goes well with the soft Einkorn flour.

Fresh Berries (Optional): Add fresh berries like strawberries or blueberries on top for color and a sweet, fresh taste.

Maple Syrup: Drizzle it over the pancake for extra sweetness and a rich maple flavor that pairs well with the nutty Einkorn flour.

Coconut Oil (Optional): You can use coconut oil instead of butter for a light coconut flavor and to keep the pancake dairy-free.

How To A Make Einkorn Dutch Baby Pancake

1. Preheat Your Oven: Start by preheating your oven to 425°F (218°C). Place your cast iron skillet or stainless steel skillet in the oven to get it hot.
2. Make the Batter: In a large bowl, whisk together the eggs, milk, vanilla extract, and melted butter until smooth. Slowly mix the Einkorn flour, sugar, and salt until you have a smooth batter. You can also use a blender.
3. Heat the Skillet: Once your oven is preheated, carefully remove the hot skillet and add 2 tablespoons of butter. Let the butter melt completely, coating the skillet.
4. Bake the Pancake: Pour the pancake batter into the hot skillet and place it back in the oven. Bake for 20 minutes at 425°F, then reduce the temperature to 300°F and bake for another 5-10 minutes until the pancake is golden brown on top.
5. Serve: Take the pancake out of the oven and slice it into wedges. Top it with fresh berries, a squeeze of lemon juice, or a drizzle of maple syrup. You can also sprinkle powdered sugar for a sweet flavor, or try savory toppings like sautéed mushrooms and cheese.

Storage Ideas

• Store Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in the Oven: Reheat in the oven by preheating it to 350°F (175 °C), placing the pancake on a baking sheet, and heating it for 5-7 minutes or until warmed through.
• Freeze the Pancake: Freeze the pancake for up to 1 month by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Thaw the pancake in the refrigerator overnight before reheating it in the oven as directed above.

For even more delicious, homemade treats, explore our favorite breakfast recipes below;

• Sourdough Pumpkin Spice Muffins (starter or discard)
• Sourdough Waffles and Pancakes (discard or starter)
• Homemade Yogurt Step-By-Step Recipe
• Homemade Sourdough Pop Tarts (discard or starter)
• Sourdough Raspberry Popovers (discard or starter)

We hope you enjoy this Einkorn Dutch Baby Pancake as much as we do. If you make this recipe, tag us @themoderndaycottage on Instagram and leave a comment below. Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking!