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
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings
- Category: pancakes
- Method: baked
- Cuisine: breakfast
- Diet: Gluten Free
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)
- 1/2 teaspoon Kosher salt (or 1/4 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 degrees F. 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 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.
- 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.
Nutrition
- Serving Size:
- Calories: 630
- Sugar: 13.3 g
- Sodium: 697.3 mg
- Fat: 37.4 g
- Carbohydrates: 47.9 g
- Protein: 24.6 g
- Cholesterol: 435.5 mg
Find it online: https://coleycooks.com/oatmeal-dutch-baby-pancake/
