This Oatmeal Dutch Baby Pancake is my breakfast obsession! It’s a simple, universal recipe that takes minutes to prepare and can be adapted in a number of different ways. It has a short ingredient list that consists mainly of oats and eggs, so it’s super nutritious, gluten free, refined sugar free, high in protein and fiber, plus it’s incredibly easy to make and SO delicious! 

I make this recipe at least once a week.  If you know me in real life, you’ve definitely heard me mention it. You might remember my Oatmeal Pumpkin Dutch Baby – a variation on this one – from the fall. You may have even seen me make it on my Instagram stories! I talk about it all the time, and yet, it has never been posted to my blog. Until now!

Why do I love this recipe so much?

Because it’s the easiest, most satisfying, yet healthy breakfast I know how to make. It doesn’t matter if I’m busy, if I’m hungover or just feeling particularly lazy – I can still pull off a Dutch Baby because it’s SO easy. I really can’t stress the easy part enough.

It’s easy because – unlike traditional pancakes or waffles – you mix up a quick batter and just pop the whole thing into the oven. No standing over the stove. No fussing. No flipping. No mussing. In the 15 minutes it takes to cook, I wash the few dishes I used, set the table, make coffee and still have a few minutes left to snuggle my puppy or scroll mindlessly on my phone. Did I mention how EASY it is??

It’s also super healthy! With nutritious, whole-food ingredients like eggs, your choice of milk and oats, you know it’s loaded with protein, fiber and vitamins, PLUS it’s totally gluten free! Sometimes I slather it with butter and maple syrup, but most days I make it with minimal butter and eat it plain for a low sugar, low fat, high fiber breakfast that keeps me full and satiated all morning.

It’s satisfying. This Dutch Baby Pancake is made with only oatmeal as a substitute for flour, but it doesn’t taste like it. It tastes like it was made with wheat. It tastes like a delicious, light and airy pancake that leaves absolutely nothing to be desired.

This recipe is also incredibly versatile and adaptable. Add spices or fruit to the batter or add a special topping to finish it off. Make it as healthy or as decadent as you like. This is a universal recipe that you can have a lot of fun with!

It’s freezer friendly. I always cut the leftovers into wedges, then pop them into a zip-top bag and freeze. They’ll keep for months and can be easily reheated in a toaster oven or microwave. Perfect for quick on-the-go breakfasts and days when you have even less time to spare!

What is a Dutch Baby?

Also known as a German Pancake, a Dutch Baby is a big, puffed-up, eggy pancake that’s baked in a skillet and sliced into wedges to serve several people. It’s become my obsession recently because of how easy it is to make and how delicious it is to eat. It’s a lazy-man’s breakfast because all the heavy lifting happens in the oven while you tend to other things. It’s warm, doughy and comforting, just like a big stack of traditional pancakes – but with far less work.

Tips for making

This recipe calls for oat flour, which is nothing more than oats that have been pulverized into a flour. You can buy oat flour at the grocery store, but it’s really easy to make yourself. Just add oats to a high powered blender and buzz them up until they turn into a powder. That’s it! Make a big batch and store it in your pantry for later use.

Always measure a cup of already-processed oat flour. Don’t measure a cup of oats and then buzz them into flour – the measurement will not be the same.

Some brands of oats may contain traces of wheat due to their processing. If you have celiac or need to stay completely away from gluten, be sure to use a brand of certified gluten free oats, such as Bob’s Red Mill.

To mix up this batter extra fast, pour all ingredients into a blender or use an immersion blender. It will save you a few minutes of whisking! Plus, if you used your blender to make oat flour, you don’t even have to wash it out first.

Want to make it dairy free? Use a vegan butter or coconut oil instead of butter and whatever non-dairy milk you prefer.

You can omit the butter entirely and use a non-stick cooking spray right before pouring the batter in. Just know it won’t puff up quite as much, but will still taste just as delicious!

Unfortunately this recipe cannot be made egg free since the eggs are what give the pancake structure and help it puff up.

If adding fruit to the batter, be sure to dry it very well after washing (such as berries) so you don’t add too much additional liquid to the batter. Note that the pancake will not puff up as much when it has fruit baked inside (but still tastes just as good!).

Variations

This is a basic, universal recipe that can be adapted a number of different ways.

Mix 1 cup of berries – any kind! – or thinly sliced pieces of fruit into the batter. Try apples, peaches, plums, nectarines, figs, apricots, pears – the possibilities are endless!

Add different spices, like cinnamon, cloves, nutmeg, cardamom, chai spices, or switch up the extract to use almond, lemon or orange.

Top with whipped cream, mascarpone, whipped maple butter, fresh berries or sliced fruit, jam, peanut / almond butter or a fresh fruit compote!

Try an Oatmeal Pumpkin Dutch Baby! The ratios are slightly different due to the pumpkin puree so that recipe gets a post all its own.

Omit the maple syrup and vanilla to make a savory Dutch Baby! Add cheese, veggies, spices, bacon, ham or a fried egg on top.

One recipe. SO many possibilities!

One Year Ago: Coconut Curry Noodle Soup with Butternut Squash + Spinach | 30 Minute Pesto Chicken, Kale + White Bean Soup | Blueberry Oatmeal Pancakes
Two Years Ago: Croissant Morning Buns
Three Years Ago: Tropical Smoothie Bowls | Easy + Inexpensive 5 Ingredient Bean Soup | New Orleans BBQ Shrimp
Four Years Ago: Black Bean Soup with Bacon + Beer | Quinoa Crackers | Sunday Braciole
Five Years Ago: Chai Granola

*This post contains affiliate links, which means I may make a small commission from any purchases made to support the maintenance of this blog. Thank you!

Oatmeal Dutch Baby Pancake

★★★★★ 5 from 9 reviews

• Author: Nicole Gaffney (ColeyCooks.com)
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2-4 servings 1x
• Category: pancakes
• Method: baked
• Cuisine: breakfast
• Diet: Gluten Free

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Description

This Oatmeal Dutch Baby Pancake is my breakfast obsession! It’s a simple, universal recipe that takes minutes to prepare and can be adapted in a number of different ways. It has a short ingredient list that consists mainly of oats and eggs, so it’s super nutritious, gluten free, refined sugar free, high in protein and fiber, plus it’s incredibly easy to make and SO delicious! 

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Ingredients

Scale 1x2x3x

• 4 tablespoons salted butter – unsalted is fine too *(see note for substitutions)
• 4 large eggs
• 1 cup milk, any kind, including non-dairy
• 1 teaspoon vanilla extract
• 1–2 tablespoons pure maple syrup, more or less to taste
• 1 cup oat flour **(see note for how to make)
• ½ teaspoon Kosher salt (or ¼ teaspoon iodized table salt)

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Instructions

1. Place butter inside a 9-inch cast iron skillet, casserole dish or pie plate (avoid glass, as it can shatter), then place it in the oven on the center rack and turn it on to 450 degrees F. If using vegan butter or non-stick spray, leave the skillet dry.
2. While the oven preheats, mix together the eggs, milk, vanilla, maple syrup, oat flour and salt. I like to do this in a blender or with an immersion blender since it’s faster, but you can also use a whisk. Make sure there are no lumps remaining.
3. When the oven is preheated, check to make sure the butter is melted. I like to let it go until it starts to brown and smell nutty, but that step is optional. Remove the skillet from the oven, pour the batter inside, then place it right back in. If using vegan butter or cooking spray, add it to the pan before pouring in the batter.
4. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes.
5. Slice into wedges and serve immediately with more butter and maple syrup on the side. Leftovers can be sliced into wedges, placed in a zip-top bag and frozen. Reheat in a toaster oven or microwave. 

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Notes

*Substitute vegan butter or coconut oil for a dairy free option. You can also use vey little butter or a non-stick cooking spray with good results. Using less butter or cooking spray will result in a less-puffed up appearance, but won’t affect the overall flavor or texture.

**To make oat flour, add whole oats to a *dry* high powered blender or food processor and blend until it forms a fine powder. Measure 1 cup for the recipe from the flour, not the whole oats, as the volume will vary. 

Keywords: easy, breakfast, pancake, german, eggs