As a mom of eight, I know that mornings can be full of movement, needs, and the beautiful busyness that comes with family life. That’s exactly why I love this Quick and Easy Dutch Baby Pancake with Fresh Milled Flour—it’s fast, fuss-free, and made with wholesome ingredients that I feel good serving my family. While it looks fancy and impressive coming out of the oven all puffed and golden, it’s one of the easiest breakfasts you can make with minimal effort and just a blender and a skillet.

This recipe has become one of our go-to morning meals because it checks all the boxes: it’s nourishing, it uses fresh milled flour, and best of all, it comes together in just minutes. While the oven does the work, I can cook up a little sausage, slice some fruit, or just enjoy a moment of quiet before the rest of the day begins. Whether it’s a cozy weekend breakfast or a quick weekday surprise, this Dutch baby is a favorite for a reason—and I can’t wait for you to try it!

Why Use Fresh Milled Flour in a Dutch Baby?

Using fresh milled flour in a Dutch baby pancake brings out a depth of flavor and nutrition you just don’t get with store-bought flour. Freshly ground wheat flour adds a slightly nutty, wholesome taste and a beautiful golden color that makes this simple breakfast feel extra special. I love using soft white wheat for a tender, delicate texture, but hard white wheat is a great choice too if you’re looking for a more hearty, rustic bite.

Baking with fresh milled flour means you’re using the whole grain just as God designed it—full of vitamins, minerals, and flavor. It’s one more way I can serve my family something that’s both nourishing and delicious. Once you try this Dutch baby with fresh milled flour, I think you’ll taste the difference!

Want traditional butter milk pancakes? Click here!

Tools for the Perfect Dutch Baby

12inch cast iron skillet

Blender

Ingredients for Dutch Baby Pancake Made with Fresh Milled Flour

Eggs

Fresh milled soft white wheat Feel free to switch things up with spelt, einkorn, kamut etc. Or even hard white wheat for a heartier dutch baby.

Milk

Vanilla extract

Salt

Honey

Butter

How to Make this Quick and Easy Dutch Baby Pancake with Fresh Milled Flour

Preheat your oven and skillet:

Preheat the oven to 425°F (218°C). Place your 12-inch cast iron skillet inside while the oven heats. The hot pan is essential for the Dutch baby to rise properly.

Blend your batter:

In a blender, add the eggs, milk, vanilla, salt, honey (if using), and fresh milled flour. Blend until the mixture is completely smooth—about 20–30 seconds. Let the batter rest while the oven finishes preheating, about 10 minutes. This allows the freshly milled flour to fully absorb the liquid.

Melt the butter:

Carefully remove the hot skillet from the oven. Add the butter and swirl it around until melted and bubbling. Be careful—it’s hot!

Pour and bake:

Immediately pour the batter into the skillet and return it to the oven. Bake for 18–20 minutes, or until the Dutch baby is puffed up high and the edges are golden and crisp. Avoid opening the oven door early—this can cause it to deflate.

Serve and enjoy:

Remove from the oven and serve right away. Dust with powdered sugar, add fresh fruit, drizzle with maple syrup or honey, or top with whipped cream.

Tips for the Best Dutch Baby:

Don’t skip the rest time after blending—it gives the flour time to hydrate and helps the batter puff.
Use room temperature eggs and milk if possible. Cold ingredients can shock the batter and reduce the rise.
Want to add fruit? You can gently scatter a handful of thin-sliced apples or berries over the batter once it’s in the skillet before baking—but don’t overload it.

How to Make Dutch Baby Pancakes Ahead of Time, Store, and Reheat Leftovers

Making this Dutch baby pancake with fresh milled flour ahead of time is easy and convenient, especially for busy mornings or when you’re cooking for a crowd. While Dutch babies are best fresh from the oven, you can still prepare parts of it ahead or store leftovers without sacrificing too much of that crispy edge and custardy center.

Prep Ahead Tips
You can’t fully bake the Dutch baby in advance and expect the same dramatic rise later, but you can make the process faster with these tips:

Make the batter ahead of time: Blend the batter as directed and store it in a covered container in the fridge for up to 12 hours. Give it a quick whisk or shake before pouring it into the hot skillet.
Pre-measure ingredients: Mill your flour and measure all ingredients the night before. In the morning, just combine, blend, and bake!

How to Store Leftover Dutch Baby Pancake
If you have leftovers, allow the pancake to cool completely, then:

Store in an airtight container or wrap tightly in foil or plastic wrap.
Refrigerate for up to 2–3 days.

How to Reheat a Dutch Baby
While it won’t puff again like it does fresh out of the oven, reheated Dutch baby is still delicious!

Oven method (best): Place slices on a baking sheet and reheat at 350°F for 5–8 minutes, until warm and slightly crisp on the edges.
Skillet method: Warm a slice in a buttered skillet over medium-low heat to revive some of that crispy texture.
Microwave (quickest): Reheat in 20–30 second intervals, though this will result in a softer texture.

TRY THESE OTHER FRESH MILLED FLOUR RECIPES:

The BEST Quiche With Fresh Milled Flour

Fluffy Pumpkin Spice Pancakes with Fresh Milled Flour

Simple Fresh Milled Sourdough Discard Waffles