Easy Oatmeal Dutch Baby Pancake

This Oatmeal Dutch Baby Pancake is an easy-to-make, healthy breakfast recipe that takes minutes to prepare and can be adapted in a number of different ways.

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This Oatmeal Dutch Baby, also called a German Pancake, is the easiest, most satisfying, yet healthy breakfast I know how to make. Unlike traditional pancakes and waffles, a Dutch baby gets baked in the oven. No standing over the stove. No fussing. No flipping.

A Dutch Baby is a big, puffed-up, eggy pancake that’s baked in a skillet and sliced into wedges to serve several people. The batter is similar to a popover. It's made with nutritious, whole-food ingredients like oats, eggs and (your choice of) milk, so it's gluten-free, refined sugar free, dairy-free optional, and packed with protein, fiber and vitamins.

This is a lazy-man's breakfast - all the heavy lifting happens in the oven. It's warm, doughy and comforting, just like a big stack of traditional pancakes - but with far less work.

Ingredient Notes

• Oat flour - You can buy oat flour or make it by pulverizing rolled oats in a blender or food processor into a fine powder. Use certified gluten free oats if keeping gluten free is important.
• Milk - Any type of dairy milk or plant based milk milk will work.
• Maple Syrup - Only use 100% pure, real maple syrup. Nothing labeled "pancake syrup."
• Butter - I prefer salted butter here but unsalted butter works too. For a dairy-free Dutch baby pancake, substitute a vegan butter alternative or coconut oil.

Helpful Equipment

• Cast Iron Skillet - You can bake this oatmeal Dutch baby in a metal pie plate or cake plate, but I find it turns out best in a cast iron skillet. It retains heat well which helps the Dutch baby puff up in the oven.
• Blender - While this isn't totally necessary to make this Oatmeal German Pancake, I find it easier to make the batter in a blender or in a bowl with a immersion blender. It can also be used to make oat flour.

Step by step 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.

How to Make Oat Flour out of oats

1. Add whole oats or quick oats to a dry high powered blender or food processor and blend on high until it creates a fine powder.
2. Transfer to an airtight container and store in a cool dry place. Homemade oat flour will stay fresh for up to 6 months.

Variations

• Try my pumpkin Dutch baby - the BEST fall breakfast ever!
• Mix 1 cup of berries or thinly sliced fruit into the batter. It's great with apples, peaches, plums, nectarines, figs, apricots, pears.
• Add different spices and flavorings to the batter, like cinnamon, cloves, nutmeg, cardamom, chai spices, almond extract, lemon zest or orange zest
• Top with powdered sugar, whipped cream, mascarpone, whipped maple butter, jam or preserves, peanut butter or almond butter, fresh berries, sliced fruit or a mixed fruit compote!
• Try a savory Dutch Baby! Omit the vanilla extract and maple syrup from the batter, double the salt, then add black pepper, spices, cheese, veggies, bacon, ham, smoked salmon, creme fraiche or a fried egg on top.

Faq About Oatmeal Dutch Baby Pancake

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Oatmeal Dutch Baby Pancake

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! 

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3 servings

Calories: 450kcal

Author: Nicole Gaffney

Ingredients

• 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

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.

• Use a blender (or immersion blender) to mix the batter thoroughly and quickly.
• Keep the oven door closed. Opening the oven will let out heat which will prohibit the Dutch Baby from puffing up.
• Allow the butter to brown ever so slightly in the oven before adding the batter for an even richer flavor.
• You can reduce the calories by using a cooking spray instead of butter, but it will have a slightly different texture.

 

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Nutrition

Calories: 450kcal | Carbohydrates: 35g | Protein: 16g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 630mg | Potassium: 373mg | Fiber: 3g | Sugar: 9g | Vitamin A: 915IU | Calcium: 167mg | Iron: 3mg