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Whole Wheat Dutch Baby

May 6, 2010

I love sweet breakfast foods. Pancakes, waffles, French toast....to me, they are what make breakfast any time of day such a treat. Still, sweet doesn't have to mean sugary. So when I'm coming up with new recipes, I find a little sweetness goes a long way.

A traditional Dutch Baby is a "not too sweet" breakfast dish (similar to Yorkshire Pudding) that cooks in a skillet in the oven, gets really puffy and then falls a bit. It's generally topped with preserves and since strawberries are now in season, spring is a perfect time for this dish. Most Dutch Babies are made with confectioner's sugar but I was intent on trying out this version using whole wheat flour and honey to see if it would hold the same appeal for me. When I pulled it out of the oven it looked and smelled delicious. And while I loved the taste, I still wasn't sure if it would be sweet enough for kids. Kenya dug it too, but to be fair, he'll eat anything with strawberry preserves on it. So I took it over to a friend's house and her family liked it so much she called me to say that her kids asked her to make it again the next day. This recipe will definitely get you points for originality and proves you don't need a lot of sweet to satisfy your little ones.

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Whole Wheat Dutch Baby  (Serves 4)

  • Prep Time:2 minutes,
  • Cook Time: 25 minutes,
  • Total Time: 30 minutes,

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • pinch of salt
  • 4 eggs
  • 1 cup rice milk (you could also use almond, soy or cow’s milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 teaspoon vegetable oil

Preparation

  1. 1. Preheat oven to 425 degrees.
  2. 2. Combine the first 3 ingredients in a bowl and mix.
  3. 3. In a separate bowl, whisk the eggs until beaten.
  4. 4. Add the rice milk, vanilla and honey until incorporated.
  5. 5. Whisk the dry mixture into the wet ingredients until combined.
  6. 6. Coat a 9-inch pie baking dish with the oil, making sure it is coated evenly.
  7. 7. Pour in the batter and bake for 25 minutes.
  8. 8. Cool and serve with Weelicious Strawberry Preserves.
  9. *NOTE: The batter will puff up in the oven and deflate when cooled.

Accompaniments: Fruit Preserves

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Comments






  1. Jenny

    July 31, 2012 at 4:52 pm

    Reply

    Catherine,
    I’ve been making your Dutch baby recipe almost every weekend for the past year for my family. Just ran across it while searching for something else on your site, and had to leave you a comment letting you know how much we adore this recipe! My 3 yr old daughter gets the hugest smile on her face when she asks what’s for breakfast and I tell her we’re having Dutch baby. Thanks for sharing this recipe – you’ve made me a Saturday-morning hero!

  2. Melanie

    May 31, 2012 at 11:42 am

    Reply

    I’d never heard of a Dutch Baby before I saw this recipe yesterday. I decided to try it to give my daughter something different for breakfast. She was a little hesitant with the first couple of bites this morning but then she inhaled it. She kept asking for more. Thanks for an awesome recipe!

  3. Anna

    January 18, 2012 at 8:34 pm

    Reply

    This was delicious, thank you!

  4. Jann

    January 16, 2012 at 8:58 pm

    Reply

    Does the milk need to be full fat in order to maintain the integrity of the consistency of this or can reduced fat milk be used? Also, have you tried adding fruit directly into it? I’d love to have chunks of fresh berries in there!

  5. Amie

    January 16, 2012 at 3:10 pm

    Reply

    I served it with pumpkin butter and it was just too rich. I think it would be perfect with a simple fruit sauce. I’ll definitely be making this again.

  6. kimwild

    January 16, 2012 at 1:44 pm

    Reply

    Can you coconut milk? thanks!

  7. Ki

    January 16, 2012 at 1:39 pm

    Reply

    I just made this for lunch and my boys loved it!!! My 2 1/2 year old who used to eat everything is currently partaking in a hunger strike. It’s quite frustrating. I haven’t been able to get him to eat a proper meal in days. This changed that. Thank you!!!! The only thing I did differently was add cinnamon. Everything tastes better with cinnamon, right?!?

  8. kale nutrition facts kale nutrition

    November 9, 2011 at 6:52 pm

    Reply

    Hi there, You’ve performed a fantastic job. I’ll definitely digg it and for my part suggest to my friends. I’m sure they’ll be benefited from this web site.

  9. janaye

    November 7, 2010 at 9:53 am

    Reply

    how do you store this? Can it be frozen? There is only 3 of us and I hate to throw any of it out..

    • catherine

      November 9, 2010 at 3:31 pm

      Reply

      bring this room temp and freeze, if you want some for the next day just refrigerate :)

  10. Sally

    August 30, 2010 at 1:24 pm

    Reply

    Can I use an 8″ square baking pan instead of a pie dish?

    • catherine

      August 30, 2010 at 1:32 pm

      Reply

      yes but your cooking time may be slight longer since it is a smaller pan just poke a knife through it to see if it comes out clean after the time required for cooking :)

  11. Samantha

    June 16, 2010 at 11:35 am

    Reply

    This is so good and easy. The kids devoured it. I pureed apricots and pour over it.

  12. Pingback: Weelicious Whole Wheat Dutch Baby | Almost Crunchy

  13. Enya

    May 20, 2010 at 7:44 am

    Reply

    My sister loves your site and now so do I! i just wrote a post about weelicious. http://www.almostcrunchy.com/2010/05/weelicious-whole-wheat-dutch-baby/
    Thanks so much!

    • catherine

      May 24, 2010 at 2:56 pm

      Reply

      Thank you soo much!

  14. Rosalie

    May 15, 2010 at 2:51 pm

    Reply

    mmm made this for lunch today and it was soo good! Topped it with fresh mangos and strawberries!

  15. Sonia

    May 11, 2010 at 8:10 am

    Reply

    I woke up Saturday morning and decided on a whim to make this. My Family LOVED it! I paired it with blueberry-banana smoothies. There was almost not enough to go around (we are a family of 6!) Everyone wanted more. Thanks for this great recipe!

  16. Michelle

    May 10, 2010 at 8:57 am

    Reply

    I tried making this last night and it puffed up HUGE and then cracked before it was even done. Then it deflated and was dense and chewy. I had to toss it. What did I do wrong?

    • catherine

      May 11, 2010 at 12:58 pm

      Reply

      You did nothing wrong at all… that is exactly what it is supposed to do. Dutch babies are deflated, dense and chewy.

      • Michelle

        May 13, 2010 at 9:36 am

        Reply

        Yours looks so fluffy in the picture. Mine couldn’t have been more than 1/2 inch thick.

        • catherine

          May 13, 2010 at 11:48 am

          It most probably is the picture that makes it look like that. Did you use a 9-inch pie baking dish?

  17. Jennifer

    May 9, 2010 at 4:05 pm

    Reply

    The Dutch Baby was absolutely delicious! My family loved it. It literally rose before our eyes as we watched it bake. We topped it with Weelicious Apple Butter.

  18. Christina

    May 7, 2010 at 1:20 pm

    Reply

    Can it be made with agave nectar instead of the honey?

    • catherine

      May 11, 2010 at 12:59 pm

      Reply

      Yes it can be substituted with either maple syrup or honey.

  19. Jojo

    May 7, 2010 at 12:55 pm

    Reply

    can it be made without honey in someway for the under 1 crowd?

    • catherine

      May 11, 2010 at 1:00 pm

      Reply

      Well, since babies can’t have honey, you can use maple syrup or agave.

  20. Rachel

    May 7, 2010 at 11:38 am

    Reply

    This is a great recipe to whip up at the last minute since all the ingredients are staples! We all loved it!

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