Whole Grain Dutch Baby

Dutch baby is a large pancake that is baked in the oven until it puffs up. Once it cools down a bit, the edges stay light and fluffy while the center becomes dense and custardy.

It is a family favorite that we have once a month. Though I normally make it with blueberries, I like to use apples and cinnamon in the fall.

Like many of my breakfast recipes, I like to incorporate oats whenever I can. It adds soluble fiber and antioxidants and can often be used as a substitute for regular flour.

However, in order for a Dutch baby to puff up, it needs gluten which oats don’t have. You can make it entirely with oat flour, but the pancake will be dense and compact. It will still be delicious but adding some flour helps give it that signature fluffy airiness.

In the same token, using no oats and sticking with only flour will produce a fluffier and lighter product, especially if subbing with some or all bread flour. But you’ll be missing out on the extra fiber from the whole grains.

Try out different combinations to see which you like best.

As for sweetness, I normally don’t add sugar to pancake, waffle, or crepe batters, because we eat them with a sweet topping.

However, I do put a little sugar in this batter to help with browning. If your family prefers something sweeter, feel free to add more. Or save that extra sugar for the topping.

How to Make Dutch Baby

Start by preheating the oven to 400°F. 

In a small bowl, mix 1/3 cup ground oats and 1/4 cup each of whole wheat and all-purpose or bread flours. This is the typical mixture I use though I often play around with the proportions, for example using more oat flour, leaving out the wheat flour, etc..

To the flours, stir in 1-3 teaspoons of sugar and 1/4 teaspoon of salt. Set aside.

Now in a medium bowl, whisk together 2-3 eggs and 3/4 cup heated milk until the mixture is light yellow and no longer stringy.

To this, add 1 teaspoon vanilla, 2 teaspoons of oil, and the flour mixture. Whisk for about 30 seconds or until there are no more lumps. Let the batter rest.

Grab a cast-iron or oven safe skillet and put about 2 teaspoons of butter in it. Obviously you can use more if you’d like.

If you want an apple dutch baby, add 1 small diced apple to the skillet along with the butter. Place the skillet in the oven for about 8-10 minutes to heat up, then carefully take it out.

Gently pour the batter into the pan. If there are apples, make sure they are spread out. If you want to use blueberries instead, sprinkle them evenly over the top of the batter, pushing them down a bit.

Use a rubber spatula to scrap out every last bit of batter. If using nuts, sprinkle them on top and give them a little stir as well so they sink into the batter.

Place the hot skillet back in the oven and bake for 20-25 minute or until the pancake has puffed and is golden brown.

Remove the Dutch baby with a metal spatula and transfer to a cooling rack. This prevents it from getting soggy.

Or do what I do and serve it out of the skillet. It will still be delicious, especially if you top it with honey, cinnamon, maple syrup, or a fruit compote.

My topping of choice is a dash of powdered sugar, and trust me, a little goes a long way!

What My Kids Say:
9 year-old: “The sweet burst of the blueberries and tasty texture are delicious.”
7 year-old: “I like how it is crispy and delicious.”

here are some More breakfast recipes with oats

Fluffy Oat Pancakes
These are easy enough for kids to make.
Check out this recipe
Joby's Test Kitchen plate with stack of golden oat flour pancakes topped with blueberry compote.
Golden Oat Flour Waffles
These waffles made with oat flour are crispy on the outside and light and fluffy on the inside.
Check out this recipe
Joby's Test Kitchen stack of 3 golden oat flour waffles.
Baked Blueberry Oatmeal
Oats, maple syrup, and blueberries are baked into a chewy and cake-like oatmeal.
Check out this recipe
Square piece of baked blueberry oatmeal on plate, next to cup of coffee.
Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Check out this recipe
Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.

Joby's Test Kitchen blueberry dutch baby with powdered sugar in cast iron skillet.

Whole Grain Dutch Baby

Joby’s Test Kitchen
A pancake made with oats and whole wheat flour, then baked in the oven to produce fluffy edges and a dense and eggy center.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 413 kcal


  • food processor or grinder
  • cast iron skillet


  • cup (30g) ground oat flour
  • ¼ cup (30g) whole wheat flour
  • ¼ cup (30g) all-purpose or bread flour
  • 1-3 tsps granulated sugar
  • ¼ tsp salt
  • 2-3 whole eggs
  • ¾ cup (180ml) milk
  • 1 tsp vanilla extract
  • 2 tsps butter
  • 2 tsps oil

Optional Add-ins:

  • ½ cup blueberries, fresh or frozen
  • 1 small apple, diced
  • ½ cup chopped nuts (walnuts, pecans, slivered almonds)

Optional Toppings:

  • lemon juice and powdered sugar
  • cinnamon and powdered sugar
  • maple syrup
  • honey
  • fruit jam or compote


  • Preheat the oven to 400°F.  
  • In a medium bowl, whisk the eggs and milk until the mixture is light yellow and no longer stringy. Then add in the vanilla, oil, sugar, and flours, whisking for about 30-60 seconds until there are no more lumps. Set aside.
  • Place the butter in a large cast-iron skillet or oven-safe dish. If using apples, add them along with the butter. Place skillet in the oven for about 8-10 minutes to heat up. Then carefully take it out.
  • Gently pour the batter into the pan. If there are apples, make sure they are spread out. If using blueberries, sprinkle them on top of the batter giving them a little stir. Also, add any chopped nuts at this time.
  • Place the hot skillet back in the oven and bake for 20-25 minutes or until the pancake has puffed and is golden brown around the edges.
  • Remove the Dutch baby with a spatula and transfer to a cooling rack.This prevents it from getting soggy. You can also serve it out of the skillet, and it will still be delicious. Top with powdered sugar, cinnamon, fruit compote, or maple syrup if desired.


Flour/Oats: Feel free to experiment with the amounts of oats and flour. Using all oat flour produces a pancake that is more dense and compact. Using only wheat and white flour produces a much fluffier and lighter product. To get optimal fluffiness and airiness, use bread flour. 
Eggs: If using 2 eggs instead of 3, the pancake will be less eggy and a little more airy and light. This works particularly well when making an all-oat Dutch baby which can be very dense to begin with.
Doubling the Recipe: The recipe above makes one Dutch baby which is good enough for 2-3 people. I double the recipe for my family of 4 and use two cast iron pans. If you’d like to double the recipe but don’t have enough pans, use a large baking or casserole dish. But be careful about putting an empty glass or ceramic dish in the oven to warm up.
Keyword blueberries, bread, breakfast, dessert, dutch baby, pancake

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