Whole Wheat Dutch Baby
Elevate your breakfast game with this Whole Wheat Dutch Baby, a golden, oven-baked pancake that's both nutritious and irresistibly indulgent. Made with wholesome whole wheat flour and lightly sweetened with honey for a natural touch of sweetness, this recipe strikes the perfect balance between hearty and airy. The batter comes together effortlessly in a blender, saving you time on busy mornings, and is baked in a hot, butter-kissed skillet to create its signature puffed and crispy edges. Top this versatile dish with a dusting of powdered sugar, fresh fruit, or a drizzle of maple syrup for a customizable treat your whole family will adore. With just 10 minutes of prep and a stunning presentation, this Whole Wheat Dutch Baby is a show-stopping breakfast or brunch centerpiece that’s as easy as it is impressive!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 3 large Eggs
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
- 1 tablespoon Honey
- 0.5 cups Whole wheat flour
- 0.25 teaspoons Salt
- 0.25 teaspoons Cinnamon (optional)
- 2 tablespoons Powdered sugar (for topping)
- 1 cups Fresh fruit (optional, for topping)
- 2 tablespoons Maple syrup (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it preheats.
In a blender, combine the eggs, whole milk, vanilla extract, and honey. Blend on medium speed for about 30 seconds until smooth and frothy.
Add the whole wheat flour, salt, and cinnamon (if using) to the blender. Blend again for another 20-30 seconds until the batter is smooth. Let it rest for a few minutes.
Carefully remove the hot skillet from the oven. Immediately add the unsalted butter to the pan, swirling it around until fully melted and evenly coating the bottom and sides.
Pour the batter into the hot, buttered skillet and place it back in the oven. Bake for 18-20 minutes, or until the Dutch Baby is puffed and golden brown around the edges.
Once baked, remove the skillet from the oven and let the Dutch Baby cool slightly. It will deflate as it cools, but this is normal.
Dust the Dutch Baby with powdered sugar and top with fresh fruit, if desired. Serve with maple syrup on the side for drizzling.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 82.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 378 mg | 29% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
