This whole wheat dutch baby will make everyone’s morning better. It’s a good way to get some whole grains, and your eggs in for the morning. Topped with butter and syrup like pancakes or with whipped cream and fruit, this whole wheat dutch baby a great way to start your morning!
Do I have an extra special breakfast treat for you today! I posted about a whole wheat dutch baby a loooooooooong time ago, but I figured it was time to update the photo’s a little. Instead of just updating my old pictures, I thought I’d post this one fresh, for everyone to see. I think it turned out pretty good 🙂
Now let me be honest, we quite often have dutch babies for dinner rather than breakfast. To me, the point of breakfast for dinner is because it’s an easy solution. But honestly, pancakes = a lot of time standing in front of the stove. Dutch babies however are much easier. Simply throw in the oven and when it’s done, cut it up, top and serve. It does not get any easier.
It’s kind of hard to tell in this picture, but the dutch baby puffs up a lot when cooked! I tried to take a picture fast, but it had already begun to shrink. Compare to the next picture where it had completely shrunk.
Dust with some powdered sugar and you’re good to go!
Now as you can see I topped this particular one with a bit of this super easy and fast to make whipped cream, some of my home canned peaches and some raspberries, fresh from our yard. Can you believe it’s November and my husband just picked a big handful of raspberries yesterday? I mean what? We totally live in igloo’s up here 😉
- 2 tbsp butter
- 6 large eggs
- ½ C milk
- ½ C whole wheat flour
- 3 tbsp – ¼ C sugar
- ¼ tsp sea salt
- Preheat oven to 425 degrees. Place a cast iron skillet or pie plate in the oven to preheat as well.
- In a bowl whisk together the eggs, milk, whole wheat flour, sugar and sea salt. When smooth, set aside until the oven and pan are hot.
- To the hot pan add the 2 tbsp butter and swirl around to coat the pan. When completely melted give the batter a stir and pour into the pan.
- Return to the oven and let bake till puffed up and golden and fully cooked in the middle 20-30 minutes.
- When done, remove from oven, cool just a few minutes then cut into wedges and serve with whipped cream or powdered sugar, fresh fruit or butter and syrup.
Please note the baking time in my recipe. I wrote 20-30 minutes because different pan sizes can be used, but the baking time will be different. I use a 10" cast iron skillet and in my oven it takes just about 23-24 minutes, but a smaller pan will take longer to cook since the batter is thicker. The dutch baby is done when it is fully puffed up, dark to golden brown on the edges and completely set in the middle.