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.


Whole Wheat Dutch Baby

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 4 servingsAuthor: Catherine McCordPrep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes


  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • pinch of kosher salt
  • 4 eggs
  • 1 cup milk of choice
  • 1 teaspoon vanilla extract
  • 2 tablespoon honey
  • 1 teaspoon vegetable oil


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

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