Go Back
Hayley

Fresh-Milled Dutch Baby Pancake

A light, custardy Dutch baby made with freshly milled soft white wheat, whole milk, and maple syrup — simple enough for a weekday, special enough for guests.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 4 large eggs preferably room temperature
  • 1 cup whole milk
  • 100 g freshly milled soft white wheat flour
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 4 tablespoons butter
  • 1 teaspoon apple pie spice optional
For the Fall Version (optional)
  • 1–2 apples thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon pure maple syrup
  • ½ teaspoon cinnamon

Method
 

  1. Plan ahead: For the best results, set your eggs out several hours ahead of time, or the night before if convenient. Room-temperature eggs help create a smooth batter and encourage a good rise.
  2. Place a 10-inch cast-iron skillet in the oven and preheat to 425°F.
  3. Add the eggs, milk, freshly milled flour, maple syrup, vanilla, and salt to a large measuring cup or mixing bowl. Add the apple pie spice if making the fall version.
  4. Using an immersion blender, blend for about 15-20 seconds, until the batter is completely smooth and slightly frothy. Hand whisk can work too!
  5. Optional: Let the batter rest for 10–15 minutes while the oven and skillet finish heating. This gives the freshly milled flour time to hydrate.
Bake the Dutch Baby
  1. Carefully remove the hot skillet from the oven and add the butter. Swirl the skillet until the butter is completely melted and coats the bottom and sides.
  2. Work quickly: Once the butter has melted, immediately pour in the batter and return the skillet to the oven. You want the skillet and butter hot, but you don't want the butter sitting in the hot pan long enough to burn.
  3. Bake for 18–22 minutes, until the edges are dramatically puffed and golden brown.
  4. For fall version cook sliced apples over medium heat in maple syrup, butter and cinnamon until just soft (4-5 minutes).

Notes

  • Fresh-milled flour: Weigh the flour rather than measuring by volume for the most consistent batter. Freshly milled flour can settle differently each time, so 100g by weight is more reliable than a cup measurement.
  • Room-temperature eggs matter: Cold eggs can keep the batter from rising as dramatically. Set them out ahead of time, or warm them briefly in a bowl of warm water if you forget.
  • You can skip the rest: Letting the batter sit for 10–15 minutes gives the fresh-milled flour time to hydrate but it's not essential. 
  • Skillet size changes the result: A 10-inch skillet gives a good balance of height and crisp edges. A smaller skillet makes a puffier, taller Dutch baby; a larger one spreads it thinner with more crispy edge.
  • Serve right away: The dramatic puff only lasts a few minutes out of the oven, so have your toppings ready and bring it straight to the table.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a warm oven or skillet — it won't puff again, but it will still taste great.