This freshly milled einkorn Dutch baby pancake bakes in a hot cast iron skillet with crisp golden edges that climb high up the sides and a soft, custardy center that stays tender all the way through.
It works beautifully sweet or savory depending on what you pile on top and fits naturally into both a slow weekday morning and a more relaxed weekend spread.
If you love freshly milled einkorn recipes, you might also enjoy Sourdough Einkorn Oatmeal Raisin Cookies and Sourdough Animal Crackers with Freshly Milled Flour.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Use room temperature eggs and milk – Cold ingredients do not blend as smoothly and can reduce the height and consistency of the puff. Pull both from the refrigerator at least 20 to 30 minutes before mixing.
Heat the skillet thoroughly – A properly preheated cast iron skillet is what creates the classic Dutch baby puff and crisp golden edges. Leave it in the oven for the full preheat cycle before adding butter or batter.
Blend until completely smooth – Scrape down the sides if needed and blend on medium to high speed for 30 to 60 seconds. Lumps in the batter produce uneven rise and a less consistent custardy center.
Rest the batter after blending – Freshly milled flour absorbs liquid differently than store-bought and needs time to hydrate fully. A 10 to 15 minute rest improves both texture and rise during baking.
Pour and return to the oven immediately – The hotter the pan when the batter hits it, the more dramatic the puff and the crisper the finished edges. Every second the buttered pan sits out loses heat.
Do not overfill the pan – This recipe is sized for a 12-inch cast iron skillet. Overfilling reduces the dramatic climb and can cause the batter to spill over the sides.
Add toppings after baking – Toppings added before or during baking introduce moisture that softens the crisp edges and prevents the pancake from puffing properly. Always top after it comes out of the oven.
Expect natural deflation – The Dutch baby rises dramatically in the oven and begins to settle as soon as it comes out. Serve warm immediately after slicing for the best height and texture.
Instructions
- Preheat the oven and skillet – Place a 12-inch cast iron skillet in the oven and preheat to 425°F. Leave the skillet in for the full preheat cycle so it is completely hot before the butter and batter go in.
- Mill the flour – Mill 60 grams of einkorn wheat berries and 30 grams of hard white wheat berries just before mixing. If sifting, mill a little extra so you have enough after sifting to measure the full amount needed.
- Prepare the batter – Add the room temperature eggs, whole milk, sugar or maple syrup, vanilla extract, freshly milled einkorn flour, hard white wheat flour, and Ceylon cinnamon to a blender. Blend on medium to high speed for 30 to 60 seconds until completely smooth and no lumps remain.
- Rest the batter – Let the batter rest at room temperature for 10 to 15 minutes to allow the freshly milled flour to fully absorb the liquid. This rest thickens the batter slightly and improves the texture and rise during baking.
- Add the butter – Carefully remove the hot skillet from the oven using heavy oven mitts. Add the salted butter and swirl the pan so it melts completely and coats the entire bottom and sides evenly.
- Pour the batter and bake – Pour the rested batter into the hot buttered skillet immediately and return to the oven. Bake at 425°F for 15 to 20 minutes until the edges are climbing and golden, then reduce to 300°F without opening the door and bake an additional 5 to 10 minutes until the center looks just set.
- Remove and slice – Carefully remove the skillet using heavy oven mitts. The Dutch baby will be puffed dramatically and will begin to settle as it cools. Slice into pie-shaped portions while still warm.
- Top and serve – Add toppings after slicing so the crisp edges stay intact. Butter and maple syrup, a drizzle of Strawberry Simple Syrup, caramelized apples, or fresh seasonal berries all work beautifully. Serve immediately while still warm.
Freezing & Storage
- Best served immediately. This Dutch baby has the best texture, height, and flavor right out of the oven while still warm. Add toppings after slicing to preserve the crisp edges.
- Refrigerator. Store leftover slices in an airtight container for up to 1 day. The pancake will be flatter and softer but still tastes good warmed before serving.
- Reheating. Reheat in a 300 to 325°F oven until just warmed through. The dry heat restores structure without making it soggy the way a microwave can.
- Make-ahead batter. Prepare the batter the night before and refrigerate covered. Let it come fully back to room temperature before pouring into the hot skillet for the best puff and rise.
- Freezing not recommended. The custardy center does not hold up once frozen and thawed. Plan to bake and serve fresh for the best results.
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Freshly Milled Einkorn Dutch Baby Pancake
Prep:5 minutes Cook:25 minutes Total:30 minutes 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 – Place a 12 inch cast iron skillet in the oven and preheat to 425°F. Leave the skillet in the oven for the full preheat cycle so it is completely hot before the butter and batter go in. A thoroughly preheated skillet is what creates the dramatic puff and the crisp golden edges.
- Mill the flour – Mill 60 grams of einkorn wheat berries and 30 grams of hard white wheat berries just before mixing for the freshest flavor and best texture. If sifting, mill a little extra so you have enough after sifting to measure the full amount needed for the batter plus a small reserve for dusting if needed.
- Prepare the batter – Add the room temperature eggs, whole milk, sugar or maple syrup, vanilla extract, freshly milled einkorn flour, hard white wheat flour, and Ceylon cinnamon to a blender. Blend on medium to high speed for 30 to 60 seconds until the batter is completely smooth and no lumps remain. If mixing by hand, whisk vigorously until the batter is smooth and fully combined throughout.
- Rest the batter – Let the batter rest at room temperature for 10 to 15 minutes to allow the freshly milled flour to fully absorb the liquid. This brief rest thickens the batter slightly and improves the texture, consistency, and rise during baking. Use this time to finish heating the skillet so both are ready at the same moment.
- Add the butter – Carefully remove the hot skillet from the oven using oven mitts. Add the salted butter to the skillet and swirl or tilt the pan gently so the butter melts completely and coats the entire bottom and sides of the skillet evenly before the batter goes in.
- Pour the batter and bake – Pour the rested batter into the hot buttered skillet immediately and return it to the oven as quickly as possible. Bake at 425°F for 15 to 20 minutes until the edges are climbing high and turning golden, then reduce the oven temperature to 300°F without opening the door and bake for an additional 5 to 10 minutes until the top is lightly golden and the center looks just set.
- Remove and slice – Carefully remove the skillet from the oven using oven mitts. The Dutch baby will be puffed dramatically when it comes out and will begin to settle naturally as it cools. Slice into pie-shaped portions while still warm and serve immediately for the best texture and height before deflation sets in.
- Top and serve – Add desired toppings after slicing rather than before so the crisp edges stay intact and the puff is not weighed down before serving. Butter and maple syrup, a drizzle of Strawberry Simple Syrup, caramelized apples, or fresh seasonal berries all work beautifully over the warm einkorn Dutch baby. Serve immediately while still warm for the best experience.
Video
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.
