Fresh Milled Flour Dutch Baby Pancake

This fresh milled flour Dutch baby pancake is light, custardy, and golden around the edges, with a soft center that puffs beautifully in the oven. Made with freshly milled grain and simple pantry ingredients, it has that classic Dutch baby rise without being dense or eggy.

Also called a German pancake, a Dutch baby is an oven-baked pancake that puffs dramatically in a hot skillet and settles into a soft, custardy center as it cools.

If you loved my fresh-milled pancakes, waffles, blueberry muffins, or einkorn cream of wheat, this Dutch baby is another easy, oven-baked breakfast to keep in your fresh-milled rotation—perfect for slow mornings or an impressive but effortless brunch.

Why You’ll Love This Recipe

• Light & custardy: Puffy edges with a tender, crepe-like center
• Quick prep: Blend or whisk and bake
• Naturally impressive: Looks fancy with minimal effort
• Versatile: Sweet or savory toppings both work great

How to Make a Fresh Milled Flour Dutch Baby Pancake

1. Weigh out 84 g of soft white wheat berries and mill on the finest setting (makes about 3/4 cup flour).
2. In a food processor, blender, or bowl, combine the fresh-milled flour, eggs, milk, sugar, salt, and pinch of nutmeg. Blend or whisk until smooth (about 30 sec.). Let batter rest 10 minutes (don’t skip this!).
3. Preheat your oven to 400°F. Place a 10-inch skillet or oven-safe pan inside the oven while it heats for about 5 minutes.
4. Carefully remove the hot pan from the oven and add 2 tbsp butter, swirling to coat the pan as it melts.
5. Pour the batter into the hot pan and immediately return it to the preheated oven.
6. Bake for 15 minutes, until puffed and deeply golden around the edges.
7. Remove from the oven and serve right away—the Dutch baby will deflate as it cools.

Serving Ideas for Fresh Milled Dutch Baby Pancakes

• Spring
  • Fresh berries with whipped cream
  • Lemon juice and powdered sugar
  • Honey and yogurt
• Summer
  • Sliced peaches or berries with maple syrup
  • Whipped cream and fresh fruit
  • Light dusting of powdered sugar
• Fall
  • Apple slices sautéed in butter with apple pie spice
  • Maple syrup with a sprinkle of pumpkin pie spice
  • Warm apples or pears with cinnamon
• Winter
  • Butter and maple syrup
  • Powdered sugar with nutmeg or spice blend
  • Savory version with sauteed veggies, cheese, or sausage

Storage

Dutch babies are best served fresh.
Leftovers can be stored in the fridge for 3-5 days and reheated gently in the oven or skillet, though the texture will be softer.

FAQ

More Fresh Milled Breakfast Recipes

Fresh Milled Flour Dutch Baby Pancake

A light, custardy fresh milled flour Dutch baby pancake that puffs beautifully in the oven. An easy, protein-packed breakfast with simple ingredients.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

30 minutes mins

Servings: 4

Equipment

• Grain mill
• Kitchen scale
• Food processor, blender, or bowl/whisk
• 10" skillet or oven-safe pan

Ingredients

• 3 large eggs or 4 small, room temperature
• 84 g soft white wheat berries
• ¾ cup whole milk room temperature
• 2 tbsp sugar
• ½ tsp salt
• Pinch of nutmeg

Instructions

1. Weigh out 84 grams of soft white wheat berries and mill on the lowest setting (makes about 3/4 cup).
2. In a food processor, blender, or bowl, combine the fresh-milled flour, eggs, milk, sugar, salt, and pinch of nutmeg. Blend or whisk until smooth, about 30 seconds. Let the batter rest for 10 minutes (don’t skip this).
3. Preheat the oven to 400°F. Place a 10-inch skillet or oven-safe pan inside the oven while it heats, about 5 minutes.
4. Carefully remove the hot pan and add 2 tablespoons butter, swirling to coat as it melts.
5. Pour the batter into the hot pan and immediately return it to the preheated oven.
6. Bake for 15 minutes, until puffed and deeply golden around the edges.
7. Remove from the oven and serve right away—the Dutch baby will naturally deflate as it cools.

Storage

1. Leftovers can be stored in the fridge for 3-5 days and reheated gently in the oven or skillet, though the texture will be softer.

Notes

• Preheat the pan: A hot skillet is key for a good rise.
• Blend or whisk well: A smooth batter helps the Dutch baby puff evenly.
• Let the batter rest: Let the batter sit for about 10 minutes before baking. This gives the fresh-milled flour time to absorb the liquid and slightly thicken.
• Use room temperature milk and eggs: Helps the Dutch baby puff more quickly and evenly.
• Don’t open the oven early: Steam is what creates the rise.