Spelt Dutch Baby

This is my spelt version of a Dutch Baby which is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet. This dish is puffy around the outside and flat in the centre offering the perfect little nest for fresh berries. It has the eggy texture of a crepe with crispy edges and is super simple to make – no flipping, just pour and bake. Make sure you allow enough time for your oven to come up to temperature so that you get a nice puffy pancake – the oven and pan need to be HOT.

Health benefits

This Dutch Baby isn’t just tasty – it’s packed with some health perks too. Using spelt flour adds a nutritious twist, as it’s rich in fibre and easier to digest than regular wheat. Plus, eggs give you a good hit of protein, helping to keep you full and energised throughout the day.

Ingredients

With just a few simple ingredients like butter, large eggs, spelt flour, half cup milk (of your choice) and only a tablespoon sugar, this Dutch Baby is easy to make with pantry staples. You can even customise the toppings to suit your taste or whatever you have on hand, making it versatile for any occasion.

How to make this healthy Dutch Baby pancake

Making this Spelt Dutch Baby is super easy – just blend the batter (or whisk by hand in a bowl), melt butter in an oven-safe pan, and pour the batter into the hot pan (preferably a cast-iron skillet). Pop it in the hot oven and watch it puff up in just 15 minutes. The cook time is a lot quicker than flipping individual pancakes! Once it’s golden brown and ready, serve it up with your favourite toppings for a crowd-pleasing dish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve your Spelt Dutch Baby straight out of the oven while it’s still puffed and golden. Top with a generous amount of fresh berries, a dollop of crème fraîche or coconut yogurt, and a drizzle of maple syrup. We love it for breakfast, brunch or dessert! If you have leftovers, store them in an airtight container in the fridge and reheat in the oven to enjoy later.

Vary this to suit your dietary needs

To make this Dutch Baby dairy-free, simply swap the butter for coconut oil or ghee. For a gluten-free version, use your favourite gluten-free plain flour instead of spelt. You can also get creative with toppings – try adding nut butter, fresh lemon juice, sliced bananas, stewed fruit (apple or stone fruit) with a sprinkle of cinnamon to change things up. For a savory Dutch Baby, click here. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Spelt Dutch Baby

Prep 5 minutes minutes

Cook 15 minutes minutes

Total 20 minutes minutes

Serves: 2

This Spelt Dutch Baby is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.

MetricUS Customary

Cook ModePrevent your screen from going dark

Ingredients

• 60 g butter – (4 tbsp)
• 3 egg/s – at room temperature
• 120 ml milk of choice (½ cup)
• 60 g white spelt flour – (½ cup)
• 1 tbsp coconut sugar or rapadura

To Serve

• 1 cup/s fresh berries – of your choice
• 2 tbsp crème fraîche – or coconut yoghurt
• 2 tbsp maple syrup

Method

• Preheat the oven to 200°C / 390°F (fan-forced).
• Place the eggs, milk, flour and sugar into a blender and blend well to make a lump free batter. If you have a Thermomix 7 seconds speed 5. Rest the batter while you heat the butter/pan.
• Place the butter in an oven proof pan (I used a 27cm cast iron skillet) and pop it in the oven for 5-7 minutes (just to melt the butter and heat the pan). Take care not to leave for longer (you don’t want the butter to burn).
• Working quickly, pour the batter into the hot, buttery pan and return to the oven to cook for 15 minutes until it puffs and is golden. Remove from the oven (it will deflate quickly, this is totally normal).

Serve

• Top with your favourite toppings as listed above.

Doubling

• You can either make another pancake straight after the first or use two pans at the same time.

Variations

Dairy-free

Replace the butter with coconut oil or ghee if tolerated.

Gluten-free

Replace the spelt with your favourite gluten-free plain flour. 

 

 

 

 

 

 

What did you think of this delicious dish? Let me know in the comments below…

Course: Breakfast Dessert

Author: Georgia Harding

Family Ad

Share the goodness!