Dutch Baby Pancake (with oats)
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.
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.
For more breakfast recipes, try my easy cinnamon rolls, zucchini frittata with feta and basil or blueberry baked oatmeal cups.
Why You'll Love This Dutch Baby Pancake Recipe
- A quick and easy batter that can be made in a blender or whisked by hand.
- All of the work happens in the oven - save time by not having to continuously pour and flip pancakes.
- Warm spices, vanilla, maple syrup and butter make it absolutely delicious.
- Gluten free since it's made with oat flour, dairy-free optional, high in protein and fiber.
Dutch Baby Pancake Recipes Ingredients
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.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to Make a Dutch Baby Pancake (with Oats)
- 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℉. If using vegan butter or non-stick spray, leave the skillet dry.
- 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.
- 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.
- Lower the oven temperature to 425℉, then bake for 15-20 minutes until it's puffed up, no longer jiggly and browned around the edges.
Pro Tip: Keep the oven door closed. Opening the oven will let out heat which will prohibit the Dutch Baby from puffing up.
- Slice into wedges and serve immediately with more butter and maple syrup on the side.
How to Make Oat Flour out of oats
- 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.
- Transfer to an airtight container and store in a cool dry place. Homemade oat flour will stay fresh for up to 6 months.
Dutch Baby Pancake Tips
- Use a blender (or immersion blender) to mix the batter thoroughly and quickly.
- 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.
Dutch Oven Pancake 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.
How To Serve a Dutch Baby Pancake
This oatmeal Dutch baby pancake is best served for breakfast or Bruch with softened butter and pure maple syrup. For an extra special treat, top it with homemade salted caramel sauce and a dollop of mascarpone whipped cream. Serve it with a side of homemade bacon, or this caramelized brown sugar candied bacon.
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How to Store a Leftover Dutch Baby Pancake
Leftovers can be stored in an airtight container or wrapped tightly with plastic wrap or in a zip-top bag in the refrigerator for up to 5 days. They can also be stored in the freezer for up to 3 months. To reheat, place in the toaster oven, air fryer or regular oven at 400 degrees for about 10 minutes, depending on size. You can also microwave it.
Dutch Baby Pancake Recipe FAQs
There are a few reasons why. It's normal for a German pancake to deflate shortly after coming out of the oven, similar to a soufflé. This version doesn't get as puffed up as a classic Dutch baby because of the oat flour. If your Dutch baby didn't puff up at all, it could be because your oven wasn't quite hot enough. Make sure you are keeping the oven closed as much as possible to retain the heat.
The pancake batter can be made up to 24 hours in advance, just be sure to thoroughly whisk it before baking. Once cooked, a Dutch baby pancake can be sliced into wedges and frozen for a later time. Reheat in the toaster oven or microwave.
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.
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Dutch Pancake Recipe (with oatmeal)
Ingredients
- 4 tablespoons salted butter (or unsalted), 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
- 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℉. If using vegan butter or non-stick spray, leave the skillet dry.
- 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.
- 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.
- Lower the oven temperature to 425℉, 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.
- 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.
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.
So easy to make and tasty! Do you think this would work on a camp fire?
Thanks Melissa! I'm going to say probably not because of the direct heat on the bottom of the pan, but I haven't tried so I can't say for sure. If you can mimic an oven somehow, give it a try and let me know!
I love Dutch baby pancakes, but wanted to try it with oat flour. How fortuitous that I found your recipe! I made a savory version for dinner, using 1/2 cup of chopped Canadian bacon (which I browned), and 3/4 cup of shredded sharp cheddar cheese. (I left out the vanilla, as directed.) After pouring the batter into the hot skillet, I sprinkled the bacon and cheddar cheese on top and then gently pushed down just below the batter. I baked the pancake for 20 minutes. Perfect!!! I poured a little bit of maple syrup over each serving--the marriage of savory with some maple sweet was delicious!
I will make this again!
SO happy it worked out for you! The savory version sounds AMAZING!