This Freshly Milled Einkorn Dutch Baby Pancake bakes up with crisp, golden edges and a soft, custardy center. Made in a hot skillet with simple ingredients, it highlights the rich flavor and light texture of einkorn flour for an easy yet impressive breakfast.
For another einkorn recipe, our Sourdough Einkorn Oatmeal Raisin Cookies have a soft texture with a lightly nutty finish. If you’re milling fresh flour, Sourdough Animal Crackers with Freshly Milled Flour are crisp and lightly sweet. During the autumn season, Pumpkin Bread with Freshly Milled Flour brings warm spice and a tender crumb to the table. Here at the cottage, we often finish the warm Dutch Baby with a drizzle of Strawberry Simple Syrup Recipe just before serving.
You can even mill your own einkorn flour at home for the freshest results, as shared in my FMF guide on How To Mill Flour At Home | A Beginner’s Guide.
Why You’ll Love This Recipe
- Crisp edges with a custardy center – The sides rise high and turn golden in the oven, while the center stays soft, tender, and lightly eggy.
- Naturally nutty einkorn flavor – Freshly milled or all-purpose einkorn brings a subtle sweetness and delicate wheat flavor that doesn’t overpower the batter.
- Smooth, well-blended texture – The blender batter bakes up evenly with a light interior that isn’t gummy or dense.
- Sweet or savory flexibility – The lightly sweet base pairs well with maple syrup and fruit or savory toppings like sautéed vegetables and cheese.
- Simple oven-baked breakfast – Everything bakes in one hot skillet, creating an impressive puff with minimal hands-on time.
Ingredients
Variations & Add-Ins
- Sweet toppings – Finish with maple syrup, powdered sugar, or fresh berries added after baking for a classic breakfast flavor.
- Savory toppings – Spoon sautéed mushrooms, caramelized onions, or a sprinkle of cheese over the warm pancake just before serving.
- Individual portions – Divide the batter between smaller preheated oven-safe skillets for mini Dutch Babies, reducing the bake time slightly and watching for golden edges.
- Seasonal fruit serving – Serve with warm sautéed apples or pears spooned over the top just before slicing.
Recipe Tips
Use room temperature eggs and milk – This helps the batter incorporate smoothly and encourages maximum rise for a puffed Dutch Baby.
Heat the skillet thoroughly – A properly preheated cast iron skillet ensures crisp edges and a golden, evenly cooked base.
Blend or whisk thoroughly – Smooth batter without lumps produces a consistent rise and tender custardy center.
Let the batter rest 10–15 minutes – Allowing the flour to absorb the liquid thickens the batter, which improves texture, consistency, and rise during baking.
Do not overfill the pan – Fill the skillet just enough to allow room for the Dutch Baby to puff without overflowing.
Bake immediately after pouring – For the best puff, the batter should hit a very hot pan right away.
Serve right away – Dutch babies deflate naturally after cooling, so serve warm for maximum height and texture.
Adjust oven placement if needed – Center your skillet to avoid uneven browning or hot spots in the oven.
Experiment with toppings – Sweet or savory toppings can be added after baking to keep the pancake’s puff and crisp edges intact.
Make-Ahead Note: You can prepare the batter ahead of time and refrigerate it. Let the batter come to room temperature before baking for the best rise.
Instructions
- Preheat the oven and skillet – Preheat your oven to 425°F (218°C) and place
a 12-inch cast iron skillet inside to heat while the oven warms. - Mill your wheat – mill up 30 grams of hard white wheat berries and 60 grams of einkorn wheat berries on hand.
- Prepare the batter – In a blender, combine room temperature eggs, milk, sugar or maple syrup, vanilla, einkorn flour, hard white wheat flour, and cinnamon until smooth. Hand mixing also works if you don’t have a blender.
- Let the batter rest 10-15 minutes – Allowing the flour to absorb the liquid thickens the batter, which improves texture, consistency, and rise during baking.
- Add butter to the skillet – Carefully remove the heated skillet from the oven and add the salted butter, letting it melt and coat the pan.
- Pour the batter and bake – Pour the smooth batter into the hot skillet, then return it to the oven. Bake at 425°F for 15-20 minutes, then reduce the oven temperature to 300°F and bake an additional 5-10 minutes until the top is lightly golden.
- Remove and slice – Carefully take the skillet out of the oven. Slice the Dutch Baby into pie-shaped portions.
- Top and serve – Add desired toppings such as butter and maple syrup, caramelized apples, or fresh berries. Serve immediately while warm for the best puff and texture.
Freezing & Storage
- Room Temperature or Refrigerator: Serve immediately for best texture, but leftovers can be kept in an airtight container in the refrigerator for up to 1 day. Allow slices to sit briefly at room temperature before serving for optimal puff and texture.
- Freezer: Freezing is not recommended. The custardy center does not hold up well once frozen and thawed, and the pancake will lose its puff and delicate texture.
- Reheating or Refreshing: Reheat gently in a 300–325°F oven for 5–10 minutes if slightly chilled to restore warmth. Add toppings after reheating rather than before storing to preserve crisp edges and a custardy center.
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More Breakfast Recipes from the Cottage
Another favorite from my kitchen to yours, where the seasons guide the table, and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
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Freshly Milled Einkorn Dutch Baby Pancake
Equipment
- 1 12-inch cast iron skillet
- 1 Blender
- 1 Spatula
Ingredients
- 4 large eggs 200 grams
- ½ cup einkorn flour 60 grams
- ¼ cup hard white wheat flour 30 grams
- ¾ cup whole milk 180 grams
- 1½ teaspoons sugar or maple syrup 6 grams
- 1 teaspoon Ceylon ground cinnamon 2 grams
- 2 teaspoons vanilla extract 10 grams
- 2 tablespoons salted butter 28 grams, for the pan
Instructions
- Preheat the oven and skillet – Preheat your oven to 425°F (218°C) and place a 12-inch cast iron skillet inside to heat while the oven warms.
- Mill you flour – mill up 30 grams of hard white wheat berries and 60 grams of einkorn wheat berries on hand.
- Prepare the batter – In a blender, combine room temperature eggs, milk, sugar or maple syrup, vanilla, einkorn flour, hard white wheat flour, and cinnamon until smooth. Hand mixing also works if you don’t have a blender.
- Let the batter rest 10–15 minutes – Allowing the flour to absorb the liquid thickens the batter, which improves texture, consistency, and rise during baking.
- Add butter to the skillet – Carefully remove the heated skillet from the oven and add the salted butter, letting it melt and coat the pan.
- Pour the batter and bake – Pour the smooth batter into the hot skillet, then return it to the oven. Bake at 425°F for 15-20 minutes, then reduce the oven temperature to 300°F and bake an additional 5–10 minutes until the top is lightly golden.
- Remove and slice – Carefully take the skillet out of the oven. Slice the Dutch Baby into pie-shaped portions.
- Top and serve – Add desired toppings such as butter and maple syrup, caramelized apples, or fresh berries. Serve immediately while warm for the best puff and texture.
Video
Notes
Nutrition
Emily Rider
Home miller, sourdough baker, and seasonal from-scratch cook since 1999. Here at The Modern Day Cottage, I share recipes and the comforting rhythms of cottage living to help you mill flour at home, master sourdough, and bake confidently with freshly milled grains.
