Whole Wheat Dutch Baby Pancakes Recipe

Whole Wheat Dutch Baby Pancake Recipe

Written by Becky

Remember how we used to share recipes… the hand written kind, on recipe cards or scribbled down on scrap paper filled with abbreviations and fragmented sentences? Over the holidays I was given a recipe jotted down on sticky note paper for Dutch Baby Pancake, a recipe my step mother-in-law makes often for my father-in-law.  We talked food as I always tend to do, when we sat around their living room drinking hot chocolate, and she shared with me that this was one of her go-to weeknight dinners, German Pancakes, as she calls them.  They can be made in a pinch with little ingredients and effort yet yield comfort beyond their simplicity.

Whole Wheat Dutch Baby Pancakes

That little piece of paper got tucked into my purse/diaper bag only to be joyfully rediscovered. After recovering this set of simple instructions I set a date to make the Dutch Baby Pancake and my friend Cole offered to photograph.  I changed her recipe only slightly, using whole wheat flour, and topping them with winter citrus and maple syrup.  They were perfect and I’ll be making them on weeknights just like she does… and maybe weekend brunch too.

Whole Wheat Dutch Baby Pancakes Recipe

Whole Wheat Dutch Baby Pancakes Recipe

Whole Wheat Dutch Baby Pancakes Recipe

Whole Wheat Dutch Baby Pancakes Recipe

Whole Wheat Dutch Baby Pancakes Recipe Whole Wheat Dutch Baby Pancakes Recipe   Whole Wheat Dutch Baby Pancakes Recipe

Whole Wheat Dutch Baby Pancakes  Whole Wheat Dutch Baby Pancakes

Thank you Diane for sharing your recipe with me and for being such a light in our family.  And special thanks to Cole Wilson for the beautiful film photography that represents this special recipe so well.

Whole Wheat Dutch Baby Pancakes Recipe

A simple breakfast recipe for Whole Wheat Dutch Baby Pancakes with fruit.
Prep Time8 mins
Cook Time17 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings


  • 1 tablespoon butter
  • 1/2 cup milk
  • 3 eggs
  • 1/2 cup whole wheat pastry flour*
  • dash of salt


  • Preheat oven to 450 degrees. Melt 1 tablespoon of butter in a cast iron pan (I did this by placing the pan in the oven while it preheats). Mix all ingredients together in a mixing bowl until frothy. Do not over beat. Pour batter into the pan and cook for 17 minutes.
  • Slice and serve with fruit and maple syrup.


You can use a mixture of oat flour and whole wheat pastry flour or use all whole wheat. I find that whole wheat pastry flour is much less dry that whole wheat.

Comments (15)

  1. Hi Becky,

    This looks really great and love how you’ve made it healthier by using wholewheat!! I’d love to publish this on my website if you are comfortable with that. I would have to work out all of the calories and macronutrients to fit in with my recipe portfolio and would credit it to you. What do you think?

    Best, Lee 🙂

    • Lee, thanks for reaching out! As long as you don’t include the whole recipe but link back to my site, then its totally fine to share this on your site. I’d love to hear about the calories and nutrients of the recipe too. Take care, Becky

  2. My mom taught me and my 6 siblings how to cook, each starting when we were about 7 or 8 years old and this is one of the first things she taught us. I was just thinking about dutch baby pancakes last night and how I hadn’t made one in years. I’m trying your recipe tonight, thanks!

Post A Reply