Dutch Baby Recipe

This delicious whole grain dutch baby gives the traditional version a clean makeover and it’s never been tastier!

The first time I had a Dutch Baby, I had been eating clean for about 2 years. It was a family breakfast and we were seated at a table in the middle of a restaurant.

Clean Eating Dutch Baby Recipe shown from overhead looking down into the pan which is still in the skillet it was baked in. Two lemon wedges sit on the table just outside the black skillet. The dutch baby is golden brown and sprinkled with unprocessed sugar and lemon juice.

So much in the middle that every server passed our table, or so it seemed, with trays and trays of food. We were hungry. Too hungry and the smells of all those dishes of food was not helping our predicament.

At one point, one of the servers walked by our table with a large, teetering tray full of about 5 Dutch Babies. I had never seen one before and it just looked so good on an empty tummy. I asked our server what it was and she pointed me to it on the menu.

Needless to say, clean eating went out the window that morning and I enjoyed every single, sweet and lemony crumb.

If you’ve never had one before, these are sort of a baked pancake. But when you bake them, they raise up on the sides to form a bowl. You sprinkle it with powdered sugar and plenty of lemon juice. It’s quite the amazing experience.

I just had to try a clean version and I’m not sorry I did. Not even a little bit. These are definitely a special occasion treat, but I figured it was appropriate during the holidays. Enjoy!

More Healthy Breakfast Recipe

Tools Needed

  • 1 cast iron pan, at least 9 inches in diameter at the bottom of the pan.

Whole Grain Dutch Baby Recipe

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Clean Eating Dutch Baby Recipe

Whole Grain Dutch Baby Recipe

This delicious breakfast favorite got a clean makeover and it’s never been tastier!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 4 servings
Calories: 204kcal


  • Cast Iron Skillet



  • Preheat oven to 425 F.
  • In a large, cast iron skillet, melt the coconut oil over low heat. Then set aside to cool a bit while you prepare the batter.
  • In a medium mixing bowl, whisk together the eggs, flour and milk. Whisk thoroughly to get out any and all clumps. You can also process this in a food processor if you watch it carefully and don’t blend for too long.
  • Pour the batter into the oiled skillet and place the skillet in the oven.
  • Bake for 20-23 minutes.
  • The dutch baby will rise above the pan and be very puffy and golden brown.
  • Remove from oven and allow to cool. The puffiness will sink a bit as the temperature goes down.
  • Sprinkle with clean powdered sugar (sucanat or coconut sugar run through a grinder or high powered blender) and liberal amounts of fresh squeezed lemon juice.
  • Serve with extra lemon and powdered sugar.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 204kcal | Carbohydrates: 12g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 189mg | Sodium: 84mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Calcium: 68mg | Iron: 1.4mg

This recipe from the Gracious Pantry archives. Originally posted 12/22/13.

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  1. Anna@The Measured Mom says:

    So glad to have this healthy version! Do you have to use a cast iron skillet or will a tall-sided stainless steel frying pan work?

    1. The Gracious Pantry says:

      Anna – I used cast iron. I’m not entirely sure how stainless steel would work, but it would probably be okay. Let me know how it turn out.

  2. I have made this in the past but without the lemon. My husband loves these. I remember seeing a GF recipe somewhere using cottage cheese. I forget what kind of flour was used.

    1. The Gracious Pantry says:

      Jane – Interesting. I hadn’t thought about a gluten free version. Maybe that’ll have to go on my list. ๐Ÿ˜‰

  3. We have a similar recipe in my family, but we call them German pancakes. There is sugar in the recipe and we serve them with syrup, so it’s like eating dessert for breakfast. I’ll definitely try this recipe. The lemon juice and powdered sugar sounds delicious… And it won’t put me into a sugar coma after I eat it!

    1. The Gracious Pantry says:

      Jeni – Wonderful! I hope you enjoy it! ๐Ÿ™‚ I remember when I lived in Germany they ate their pancakes with vegetables and cheese. More like a savory crepe in a way. It was good! But definitely different from what I was used to.

  4. This is the first time I’ve seen a Dutch Baby recipe that didn’t include fruit. I know that adds sugar, but wouldn’t it still be healthy-ish?

    1. The Gracious Pantry says:

      WendyJ – Sure! You can add fruit if you wish.

  5. I’ve made Dutch babies many times (but not using this particular recipe) using a large stainless steel all-clad frying pan. Turns out great! If you pour the batter into a cold pan it sticks like crazy. Preheat the pan while the oven warms up and lightly grease pan before pouring in batter. Careful handling…I’ve had a few burns forgetting not to touch the frying pan handle after I remove it from the oven since I normally only use them on the stovetop. Yikes at a 425 degree handle!!! Good luck!

    1. The Gracious Pantry says:

      Nadia – Thanks for the tip! Maybe it’s different with cast iron. I put min in cold and hardly had any sticking at all. But stainless steel cooks very different, so it’s probably a good idea to do so. Ouch is right! I’ve grabbed without a pot holder too. Not fun.

  6. I’m just curious… why can’t I use coconut milk? Thanks

    1. The Gracious Pantry says:

      Nora – It tends to be thick and doesn’t give the same texture as other milks. That’s just my experience though. If you try it, let me know how it works out.

  7. I can’t wait to try this. Looks amazing. As always, thanks for another fabulous recipe.

    1. The Gracious Pantry says:

      Kayla – My pleasure! Enjoy!

  8. Hi Tiffany this sounds divine, I just wondered if this could be made with a different type of flour?

    1. The Gracious Pantry says:

      Siorcha – That’s tough. I’m pretty sure this recipe is heavily reliant on the gluten. I don’t see how it would “puff up” in the pan without it. You could try, but I have serious doubts that it would work with anything else. You could, however, simply make regular pancakes with a different flour…

  9. Good recipe. I’ve made it quite often since I saw it. Glad it doesn’t have sugar. I cook apples with cinnamon in a bit of butter to put on top of it. Good!

    1. The Gracious Pantry says:

      Sue – Yummy! I’m glad you’re enjoying it so much! ๐Ÿ™‚

  10. I have a 12 inch le creuset pan. Is that too large? Should I double the recipe?

    1. The Gracious Pantry says:

      Sheri – You could experiment a bit. The pancake is supposed to be on the thin side. So You could try the single recipe first and see if it works. 12 inches isn’t that much bigger than the 9 inch pan I used. It would probably still work.