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Whole Wheat Dutch Baby

Course Breakfast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6 servings


  • 2 tablespoons butter
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 cup whole wheat flour
  • 3 tablespoons – 1/4 C sugar
  • 1/4 teaspoon sea salt


  1. Preheat oven to 425 degrees. Place a cast iron skillet or pie plate in the oven to preheat as well.
  2. 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.
  3. 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.
  4. Return to the oven and let bake till puffed up and golden and fully cooked in the middle 20-30 minutes.
  5. 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.

Recipe Notes

This can easily be made dairy free by substituting your favorite butter substitute(either dairy free margarine or substitute just 1 tbsp coconut oil for the 2 tbsp butter) and your favorite dairy free milk.
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.