Post sponsored by Bob’s Red Mill. See below for more details.
Usually towards the end of summer, I feel like I’m falling out of love with cooking. I worry that the feeling will last. And yet, inevitably, with the return of the cooler comes the pull to be back in the kitchen. I’m called to bake scones and quick breads. Warming dinners replace the easy summer favorites. And home-cooked brunches become more frequent.
This oven pancake feels a bit magical to me (which might also be why I end up making these more in the fall). It’s so minimal on ingredients but, with the help of a hot oven, puffs beautifully. Add seasonal fruit to the top and it’s a beautiful and delicious presentation
One quick note. I typically push for a greater percentage of whole wheat flour (somewhere around 100%) but I’ve never been able to create the perfect puff with wheat-flour only. This is one of the handful of reasons I keep Bob’s Red Mill all-purpose flour on hand. Of course, you could easily use 100% wheat flour- see the notes in the recipe!
Step by Step
weekend dutch baby
Flours (gluten-free): If you’re gluten-free and still want to make this, Alanna has a good recipe in her book (that I shared here).
Toppings: Go with what’s in season. This dutch baby is an all-season kind of meal. It works well with everything from fresh berries to lemon curd to the warm apples/pears.
Decadent: Serve this meal with a bit of freshly whipped cream. Or if you’re really feeling like a rich breakfast (or dessert), use ice cream.
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup white whole wheat flour (see note)
- 1/4 cup + 2 tablespoons all purpose flour
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
- Zest from 1/2 lemon
- 1 tablespoons butter
- 1 large apple
- 2 tablespoons maple syrup
- 2 tablespoons butter
- 1 teaspoon cinnamon
- Preheat oven to 400˚F.
- Combine eggs, milk, flours, maple syrup, lemon zest, and salt in a blender. Pulse until combined. Alternatively, whip with a whisk in a bowl until the batter is smooth.
- On the stove top, melt 1 tablespoon butter in a 8″ cast iron (well seasoned) skillet. Swirl around to cover the pan once melted. Turn off the heat, add the batter to the pan, and transfer the pan to the hot oven. Bake, without opening the oven door, in oven until golden brown and puffed, 20-25 minutes.
- Slice apples in to 1/4″ thick slices. Place in a pot/pant with maple syrup, butter, and cinnamon. Heat oven medium-low heat until apple are starting to soften, 8 to 10 minutes.
- Remove dutch baby from oven and top with apples. Serve with butter and extra maple syrup if desired.
Tips + Tricks: You could easily use 100% whole wheat flour with the dutch baby. I’d recommend using the white wheat or switching to a pastry (soft) wheat flour.
Use up leftover ingredients: cinnamon, apples, butter
Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.