Whole Wheat Dutch Baby
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.
Whole Wheat Dutch Baby (Serves 4)
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 Tsp Vanilla Extract
2 Tbsp Honey
1 Tsp Vegetable Oil
Accompaniments: Fruit Preserves
1. Preheat oven to 425 degrees.
2. Combine the first 3 ingredients in a bowl and mix.
3. In a separate bowl, whisk the eggs until beaten.
4. Add the rice milk, vanilla and honey until incorporated.
5. Whisk the dry mixture into the wet ingredients until combined.
6. Coat a 9-inch pie baking dish with the oil, making sure it is coated evenly.
7. Pour in the batter and bake for 25 minutes.
8. Cool and serve with Weelicious Strawberry Preserves.
*NOTE: The batter will puff up in the oven and deflate when cooled.
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This is a great recipe to whip up at the last minute since all the ingredients are staples! We all loved it!
can it be made without honey in someway for the under 1 crowd?
Well, since babies can’t have honey, you can use maple syrup or agave.
Can it be made with agave nectar instead of the honey?
Yes it can be substituted with either maple syrup or honey.
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.
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?
You did nothing wrong at all… that is exactly what it is supposed to do. Dutch babies are deflated, dense and chewy.
Yours looks so fluffy in the picture. Mine couldn’t have been more than 1/2 inch thick.
It most probably is the picture that makes it look like that. Did you use a 9-inch pie baking dish?
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!
mmm made this for lunch today and it was soo good! Topped it with fresh mangos and strawberries!
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!
Thank you soo much!
[...] morning and had to try one of her recipes. All of them look simple and delish. Today I tried the Whole Wheat Dutch Baby. I had all the ingredients, and it uses up 4 eggs. These chickens have been laying eggs like mad, [...]
This is so good and easy. The kids devoured it. I pureed apricots and pour over it.
Can I use an 8″ square baking pan instead of a pie dish?
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
how do you store this? Can it be frozen? There is only 3 of us and I hate to throw any of it out..
bring this room temp and freeze, if you want some for the next day just refrigerate
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.
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?!?
Can you coconut milk? thanks!
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.
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!
This was delicious, thank you!