Dutch Baby Pancake Made With Fresh Milled Flour

The first time I tried this Dutch Baby style pancake made with fresh milled flour, I couldn’t believe how delicious it was! Where has this recipe been all my life! If you have never tried this German style pancake, then grab your mill and mixing bowl and get to it! LOL. But, really this FMF “Puff Pancake” is the perfect balance of a pancake and French toast, but it’s so much simpler! You just mix up the ingredients and pour the batter into a preheated cast iron skillet, and wait! Serve it while it’s still hot, and be amazed at the beauty of the puff as it comes out of the oven!

Nothing beats those crispy edges, custardy center, and warm, nutty flavor of a fresh milled flour Dutch Baby—it’s comfort in every bite. However, if you are looking for a classic Pancake recipe also made with fresh milled flour, well I have that recipe HERE.

What To Serve With Your Fresh Milled Flour Dutch Baby Pancake?

This (FMF) Fresh Milled Flour Dutch baby can be served with the classic maple syrup or powdered sugar. However, there are some delicious ways to elevate this rustic dish. Here are some ideas to serve with it, from classic to creative, depending on the vibe you’re going for:

Sweet Toppings

• Fresh Berries & Whipped Cream – Strawberries, raspberries, blueberries, blackberries… drizzle with honey or maple syrup.
• Lemon & Powdered Sugar – A simple, but classic flavor. A squeeze of lemon juice and a generous dusting of powdered sugar.
• Maple Syrup + Sautéed Apples or Pears – Warm cinnamon apples or pears in butter and brown sugar are magic.
• Nutella + Bananas – Drizzle Nutella, top with sliced bananas and a sprinkle of chopped walnuts or pecans.
• Jam or Fruit Preserves – Raspberry, apricot, or blueberry preserves melt beautifully on a warm Dutch Baby.
• Cinnamon Sugar Butter – Think snickerdoodle or elephant ear vibes: melted butter, then sprinkle cinnamon sugar over the top.

Savory Pairings

• Bacon & Eggs – Fresh bacon served with soft, runny yolk eggs makes the perfect savory side for tearing and dipping pieces of the Dutch Baby in.
• Breakfast Sausage & Eggs – Hearty sausage and scrambled eggs make this Dutch Baby a cozy, protein-packed breakfast favorite.
• Smoked Salmon + Dill Cream Cheese – A fun brunch twist! Add thin red onion slices and capers if you’re feeling fancy.
• Cheddar + Caramelized Onions + Herbs – Bake cheese into it or top after baking for a savory take.
• Goat Cheese + Roasted Veggies – Roasted cherry tomatoes, asparagus, or even mushrooms for a light but elegant option.

Ingredients To Make A Dutch Baby With Fresh Milled Flour

• 1 cup soft wheat Freshly Milled Flour 120g- (I highly recommend Soft White Wheat for best results)
• 2/3 cup whole milk or buttermilk 160g
• 5 eggs (If your eggs are super large, then just use 4.)
• 2 tsp vanilla extract
• 1/2 tsp sea salt
• 4 TBSP butter 56g (This will be melted in your pan, not in your batter mix.)

Instructions To Make A Fresh Milled Flour Dutch Baby Pancake

1. Firstly, mill the flour. I highly recommend using soft white wheat for this recipe.
2. Preheat oven to 450*F with your cast iron pan inside to also preheat. Your pan must be hot for this to work.
3. In a mixing bowl, (or a blender) mix eggs, milk (or buttermilk), fresh milled flour, vanilla, and salt.
4. Blend or beat batter until the batter is smooth, you don’t want any lumps. If there are still lumps, keep beating the batter until it is smooth. You want a bit of air in the mixture.
5. Let the batter sit for about 10 minutes or so while the oven and pan preheats.
6. Then, when the oven and pan are preheated, carefully pull pan out and place butter in the pan. It should melt right away and it can splatter a bit, so use caution. Make sure the butter coats the bottom, and up the sides of your hot pan.
7. Quickly, but carefully pour all the batter into the hot buttered pan and place it back in the hot oven.
8. Bake for 18-22 minutes, DO NOT open the oven door while this is cooking, or it will deflate. Bake until the FMF Dutch Baby Pancake is puffed up and golden brown on top.
9. Serve while still hot, because it deflates pretty quickly after removing it from the oven. (This is normal.)
10. We love to serve this with butter and warm syrup, but I also have some other flavor ideas further up in this blog post.

How To Store Fresh Milled Flour Dutch Baby Pancakes

These fresh milled flour Dutch Baby Pancakes are best served fresh and warm, but if you have any leftover you can cover and store them in the fridge for 2-3 days. Also, for longer storge, you can freeze them after cutting into serving size pieces. However, they won’t have the same texture as they do when enjoyed fresh and hot out of the oven.

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Fresh Milled Flour Recipe Index

How To Figure Out Nutritional Content Of Baked Goods Made With Fresh Milled Flour?

I have a new nutrition calculator made specifically for fresh milled flour recipes! Most nutrition calculators only let you select white flour, which has little to no nutritional value. But fresh milled flour is packed with nutrients and healthy fiber — and now there’s a way to reflect that in your recipe calculations. With this fresh milled flour nutrition calculator, you can select the specific wheat variety — or even a combination — used in your recipe, giving you a much more accurate picture of the nutritional value of your homemade FMF food. You can try it out for free HERE.

Dutch Baby Pancake Made With Fresh Milled Flour Printable Recipe

Dutch Baby Made With Fresh Milled Flour

The first time I tried this Dutch Baby style pancake made with fresh milled flour, I couldn't believe how delicious it was! Where has this recipe been all my life! If you have never tried this German style pancake, then grab your mill and mixing bowl and get to it! LOL. But, really this FMF "Puff Pancake" is the perfect balance of a pancake and French toast, but it's so much simpler! You just mix up the ingredients and pour the batter into a preheated cast iron skillet, and wait! Those FMF Dutch Baby crispy edges, custardy center, and that warm nutty flavor from the fresh flour just can't be beat!

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American, german

Servings 4 people

Equipment

• 1 10 or 12 inch cast iron skillet You may be able to make this in a 8×8 glass or Stainless Steel oven safe skillet (However, I have only tried it in my cast iron skillet.) The 10 inch skillet will make a bit of a thicker Dutch baby than the 12 inch. (Which is pictured here.)

Ingredients

  

• 1 cup soft wheat Freshly Milled Flour 120g I highly recommend Soft White Wheat for best results
• 2/3 cup whole milk or buttermilk 160g
• 5 eggs If your eggs are super large, then just use 4
• 2 tsp vanilla extract
• 1/2 tsp sea salt
• 4 TBSP butter 56g This will be melted in the pan, not in the batter mix

Instructions

 

• Firstly, mill the flour. I highly recommend using soft white wheat for this recipe.
• Preheat oven to 450*F with your cast iron pan inside to also preheat. Your pan must be hot for this to work.
• In a mixing bowl, (or a blender) mix eggs, milk (or buttermilk), fresh milled flour, vanilla, and salt.
• Blend or beat batter until the batter is smooth, you don’t want any lumps. If there are still lumps, keep beating the batter until it is smooth. You want a bit of air in the mixture.
• Let the batter sit for about 10 minutes or so while the oven and pan preheats.
  
• Then, when the oven and pan are preheated, carefully pull pan out and place butter in the pan. It should melt right away and it can splatter a bit, so use caution. Make sure the butter coats the bottom, and up the sides of your hot pan.
  
• Quickly, but carefully pour all the batter into the hot buttered pan and place it back in the hot oven.
  
• Bake for 18-22 minutes, DO NOT open the oven door while this is cooking, or it will deflate. Bake until the FMF Dutch Baby Pancake is puffed up and golden brown on top.
  
• Serve while still hot, because it deflates pretty quickly after removing it from the oven. (This is normal.)
• We love to serve this with butter and warm syrup, but I also have some other flavor ideas further up in this blog post.
  

Video

Notes

*I highly recommend only making these with soft white wheat, or a non gluten forming fresh milled grain. Because you have to mix and beat it so much, you don’t want the chance of any gluten formation which will alter the texture and end “puffy” results.

*These fresh milled flour Dutch Baby Pancakes are best served fresh and warm, but if you have any leftover you can cover and store them in the fridge for 2-3 days. Also, for longer storge, you can freeze them after cutting into serving size pieces. However, they won’t have the same texture as they do when enjoyed fresh and hot out of the oven.

Keyword dutch baby, fmf dutch baby, fresh milled flour dutch baby, german pancake, puff pancake

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