Whole Wheat Puffy Oven Pancake


It is winter break – I have no valid excuses to be dishing cereal out to my crew for breakfast when we have all day to kill with not much to do.

I think I made this oven pancake a few years ago when I was still caring for my cast iron skillet. Said skillet is buried in back of a cabinet, rusty and in dire need of TLC. Which it is not getting until I get a fair amount of TLC for myself.

The idea is you heat up a heavy pan or dish in the oven, pour in the batter and the pancake puffs up while baking. In the same vein as yorkshire pudding.

This dish is also called a dutch baby but I felt weird telling the kids there was a dutch baby in the oven. It just didn’t sound right. Think about it.

My crew crushed it. I kept it straightforward and resisted the urge to add in fruit – first time out just wanted to give the classic version a spin.

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I bet you have all the ingredients already – and it is super fun to have the kids keep running over to check on the puff status. Like my Emilie was:

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Whole Wheat Puffy Oven Pancake
  • 1/2 cup white flour
  • 1/2 cup whole wheat flour (if you have whole wheat pastry flour use just 1 cup of that in place of the white and wheat)
  • pinch of salt
  • 4 eggs
  • 1 cup buttermilk (or regular milk/almond/soy/etc)
  • 1 teaspoon vanilla extract
  • 1 Tablespoon honey
  • 2-3 Tablespoons butter
  1. Oven to 425.
  2. Whisk together flours and salt. In a separate bowl whisk the eggs, buttermilk, vanilla and honey.
  3. Use an oven safe pan, pie dish or a casserole dish for the baking vessel. Put 2-3 Tablespoons of butter in bottom and place into oven to melt.
  4. Slowly add flour to wet ingredients, stirring until combined.
  5. Once butter is melted, carefully remove from oven, pour in batter and put back in for 25 minutes.
  6. Admire the puff once it is done and then cut and scoop out. Mine left a little bit on the bottom when I used a spatula to remove slices, but it was nothing to lose sleep over. Kids loved this.


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