Einkorn Dutch Baby Pancake

Watch out, breakfast is getting revamped! This einkorn dutch baby pancake is the perfect combination of filling and tasty. With notes of pumpkin spice and maple syrup, and made with einkorn flour, it’s our new favorite breakfast staple. 

This German style dutch-baby pancake recipe is our new household favorite. I have it on rotation about every 3 days or so. I love that it uses einkorn flour and just a few ingredients and it’s very easy to make. Just add the ingredients into a blender, pour it into a skillet, and put in the oven. 

What is a Dutch Baby?

A dutch baby pancake, also known as German “puff” pancake”, is a giant crepe-pancake-hybrid. It uses several eggs, which is one of my favorite parts about this German pancake recipe. 

We also refer to a dutch baby as a “dutch baby pie”, because it comes out of the oven as one big piece that you then slice up into little pieces. My family gathers around the “pie” and everyone gets a slice, or two or three, for breakfast. 

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How do you eat a dutch baby pancake?

Once you pull the dutch baby out of the oven, just let it cool for a couple minutes and slice it up. Use a spatula or kitchen knife to cut through it like a pie. 

What you put on top of the dutch baby depends on what kind of meal you want. For a breakfast staple, just add a layer of farm fresh butter and an over-easy egg on top. Break the yolks over the dutch baby and enjoy it just like you would a slice of sourdough toast.

If you’re looking for a fancier, sweeter bunch idea, try whipping up some homemade whipped cream and serve it on top of the dutch baby. Add a homemade mocha on the side for a cozy, winter breakfast idea. 

For the prettiest option, sprinkle powdered sugar and a handful of fresh berries on top of the dutch baby. To beef it up, try adding chopped nuts or even avocado slices for a healthier option. 

Benefits of Einkorn Flour

We’ve been using Einkorn flour for a few years at the homestead. It is an ancient grain that hasn’t been hybridized like most of today’s highly processed grain.

Hybridization is the process of breeding different types of grain to create a grain that can withstand weather ailments and produce a higher yield crop. This modern process allows people to get grain who may not be able to otherwise, but it also jeopardizes some of the original qualities of non-hybridized wheat. 

Just yesterday someone reached out to me on Instagram and asked me to create an einkorn sourdough starter, since it’s literally the only grain she can tolerate. Fascinating! 

Einkorn has 50% more manganese, riboflavin, and zinc, and 20% more magnesium, thiamin, niacin, iron, and vitamin B. Ironically these are same nutrients that are synthetically added back to enriched wheat flour to compensate for what we’ve lost in making wheat a high-yield crop (source).

Einkorn is also higher in protein, making it a much better source of energy for your body.

However, einkorn flour works differently and tastes slightly different than your regular store-bought flour. But that doesn’t mean it’s not delicious. You just have to get used to working with it. That is why I am starting to convert some of my recipes to einkorn, because it’s a healthier grain.

I buy my einkorn flour at our local grocery store because it’s often on sale, but you can also get it from Amazon. I like the Jovial brand.

Einkorn Flour Substitute

If you don’t have einkorn flour, don’t worry you can still make this recipe. Just use your regular all-purpose flour, but use less of it.

Since this recipe uses 2/3 cups of einkorn flour, use about 1/2 cup of regular flour. 

This post contains affiliate links, which means I may make a small commission off items you buy at no extra cost to you. As an Amazon associate, I earn on qualifying purchases. See my full disclosure here.

TOOLS NEEDED

12” Cast Iron Skillet

Blender (I use the Nutribullet for this)

Alternatively, you could use a large bowl and whisk.

Einkorn Puff Pancake Ingredients

3 eggs

2/3 cup milk (I like using whole milk here)

2/3 cup einkorn flour

1/2 tsp salt

1 tsp white sugar + 1 tsp brown 

1 tsp pumpkin spice 

2 tbsp maple syrup (optional)

3 tbsp butter (for cast iron skillet) 

How to Make an Einkorn Dutch Baby in the Cast Iron

Preheat the oven to 425 degrees F. Then preheat the cast iron skillet on medium heat.

Add all of the ingredients to a blender and combine. Do this right before pouring, do not let it sit a long time or else ingredients will separate. 

Add the butter to the preheated skillet, then pour the mixture into the skillet.

Bake at 425 for 15 min until golden on top. Enjoy!

WOW!! Look at that puff!! 🙂

More Breakfast Recipes from the Homestead

Homemade Einkorn Waffles

Sourdough Discard Einkorn Pancakes

Sourdough Brioche Rolls

Einkorn Sourdough English Muffins

Make-Ahead Cast Iron Skillet Breakfast

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