This freshly milled whole wheat Dutch baby pancake is one of my favorite breakfasts when I want something simple that still feels a little extra special. Made with 100% soft white wheat, it bakes up with tall, crisp edges and a soft, custardy center.
My kids have always loved me making these oven German inspired pancakes since they were little. Every time I make them, I find they still gather around the oven door to watch them rise. If you have never made Dutch baby pancakes your in for a fun treat!
The batter comes together quickly in a blender, then rests for 10–15 minutes to give the freshly milled flour time to hydrate. A hot cast-iron skillet and two-temperature baking method help create that beautiful yet surprising rise.
For more simple breakfasts from the cottage kitchen, try my Pancakes Made with Freshly Milled Flour, Waffles Made with Freshly Milled Flour, or Sourdough Discard Waffles | or Pancakes. If you’re new to milling wheat berries, How to Mill Flour at Home will walk you through the complete process.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Let the Batter Rest – Rest the batter for 10–15 minutes before baking. This gives the freshly milled soft white wheat time to hydrate and helps create a tender center. For more tips on working with fresh flour, read my How to Bake with Freshly Milled Flour guide.
Use Room-Temperature Ingredients – Room-temperature eggs and milk help keep the batter from cooling the hot skillet and blend together more easily.
Preheat the Skillet Thoroughly – Place the cast-iron skillet in the oven before preheating. The batter needs to hit a hot skillet to help those tall edges begin rising quickly.
Work Quickly with the Hot Skillet – Have the butter and rested batter ready before removing the skillet from the oven. Coat the pan with butter, carefully pour in the batter, and return it to the oven promptly.
Keep the Oven Door Closed – Steady heat and steam help the Dutch baby rise. Lower the temperature using the oven controls without opening the door, and don’t worry when the pancake naturally settles after baking.
How To Make Dutch Baby Pancake with Freshly Milled Flour
- Preheat the oven and skillet – Place a 12-inch cast-iron skillet in the oven and preheat to 425°F (220°C). Leave the skillet inside for the entire preheating cycle.
- Mill the wheat berries – Mill the soft white wheat berries on the finest setting.
- Blend the batter – Add the eggs, milk, sugar or maple syrup, vanilla, freshly milled flour, and cinnamon to a blender. Blend for 30–60 seconds, or until smooth.
- Rest the batter – Let the batter rest at room temperature for 10–15 minutes while the skillet finishes heating.
- Butter the skillet – Carefully remove the hot skillet from the oven. Add the butter and tilt the pan to coat the bottom and sides.
- Bake – Immediately pour the batter into the hot skillet and return it to the oven. Bake at 425°F (220°C) for 15–20 minutes, until the edges have risen and begun to turn golden.
- Reduce the temperature – Without opening the oven door, reduce the temperature to 300°F (150°C). Continue baking for 5–10 minutes, until the center is just set and the top is lightly golden.
- Serve – Remove from the oven and serve warm with butter, maple syrup, powdered sugar, fresh berries, or your favorite toppings.
Freezing and Storage
- Refrigerator – Store leftover Dutch baby in an airtight container in the refrigerator for up to 3 days.
- Freezer – Cool completely, cut into slices, and freeze in a freezer-safe airtight container for up to 2 months. Separate the slices with parchment paper if stacking.
- Reheating – Warm refrigerated or thawed slices at 350°F (175°C) for 5–8 minutes, or until heated through. The Dutch baby will not puff again, but reheating it in the oven helps restore some of the crisp texture around the edges.
Did you know you can convert your favorite recipes to freshly milled flour? Learn how to convert recipes and find more fresh flour guides at The Cottage Mill.
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Freshly Milled Whole Wheat Dutch Baby Pancake
Prep:5 minutes Cook:1 day 30 minutes Batter Resting Time:15 minutes Total:1 day 50 minutes Equipment
- 12-inch cast iron skillet
Ingredients
- 4 large eggs, room temperature 200 grams
- ¾ cup soft white wheat berries 90 grams
- ¾ cup whole milk, room temperature 180 grams
- 1½ teaspoons granulated sugar or maple syrup 6 grams
- 1 teaspoon ground Ceylon cinnamon 2 grams
- 2 teaspoons vanilla extract 10 grams
- 2 tablespoons salted butter 28 grams, for the skillet
Instructions
- Preheat the oven and skillet – Place a 12-inch cast-iron skillet in the oven and preheat to 425°F (220°C). Leave the skillet inside for the entire preheating cycle.
- Mill the wheat berries – Mill the soft white wheat berries on the finest setting.
- Blend the batter – Add the eggs, milk, sugar or maple syrup, vanilla, freshly milled flour, and cinnamon to a blender. Blend for 30–60 seconds, or until smooth.
- Rest the batter – Let the batter rest at room temperature for 10–15 minutes while the skillet finishes heating.
- Butter the skillet – Carefully remove the hot skillet from the oven. Add the butter and tilt the pan to coat the bottom and sides.
- Bake – Immediately pour the batter into the hot skillet and return it to the oven. Bake at 425°F for 15–20 minutes, until the edges have risen and begun to turn golden.
- Reduce the temperature – Without opening the oven door, reduce the temperature to 300°F (150°C). Continue baking for 5–10 minutes, until the center is just set and the top is lightly golden.
- Serve – Remove from the oven and serve warm with butter, maple syrup, powdered sugar, fresh berries, or your favorite toppings.
Notes
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
