Kamut Dutch Baby Pancake

This easy whole grain recipe for Kamut Dutch Baby Pancake is super simple and makes a great breakfast idea for any busy weekday or weekend morning.

Kamut Dutch baby pancake (also known as puff pancake or German pancakes) can be prepped the night before and refrigerated overnight. Pop in the morning the first thing when you get up and this will bake away as you get ready for the day!

This is one of our family’s favorite breakfast recipes and can even be made in a double batch for leftovers a following morning. If you’re looking for some healthy weekend breakfasts, then you should give this recipe a try! The crisp crackling edges and puffy bubbly top make this a fun and out of the ordinary breakfast, even for adults! Not to mention how delicious each bite is!

A good breakfast recipe goes a long way! What I love about a good breakfast recipe is the balance of healthy fats, carbs and proteins. This recipe has all of them!

Ingredients for Kamut Dutch Baby Pancake:

Why bake with Kamut flour?

Kamut it an ancient grain originating from Egypt, also known as khorasan wheat. Because it has not been genetically altered, it is easier to digest then the regular whole wheat flour that we have today.

You can purchase Kamut through this source here where I have been purchasing for years!

Kamut is also higher in protein and contains necessary fibre and nutrients.

It has easily become a favorite grain in our home, not just from the health benefits but because it has a wonderful slightly nutty texture and buttery taste.

We use a grain mill to grind our own grain. It is very satisfying to have fresh flour and know that it has undergone very little commercial processing.

Why you should make Kamut Dutch Baby Pancakes

Easy breakfast idea: This Kamut Dutch Baby Pancake recipe is a go-to weekend breakfast idea in our house. We usually make it about every other weekend, switching off with either these pancakes, or Blueberry French toast casserole. Dutch baby pancakes do not use any levening agents, rather the simple ingredients of milk, flour, eggs and hot butter do the trick to a huge puffy pancake in a skillet! Big enough for the entire family!

Uses up eggs: If you have chickens then maybe you have lots of eggs on hand and are looking for some easy recipes to use them up! This recipe is a great way to use up extra eggs.

Healthy and simple: One of the things that many families and individuals are striving for is to maintain a healthy and balanced diet as much as possible, using recipes and methods that are simple while not time consuming or expensive. This recipe for Dutch baby pancake is extremely budget friendly and quick to mix up.

Tips for making the perfect Dutch baby pancake:

Super hot oven
Hot melted butter in the skillet

Can this oven pancake recipe be made in a glass pan?

Cast iron pan is preferred and makes for a more crinkled, browned butter edges crust, but glass pans work well also!

Easy breakfast toppings for Kamut Dutch Baby Pancake

• Jam or jelly
• Fruit (pie) filling
• Maple syrup
• Whipped cream
• Cinnamon and sugar
• Fresh berries (blueberries are really good!)

Our family favorite toppings are canned apple pie filling and whipped cream. You can use homemade or store bought.

When we made individual pancakes, my personal favorite toppings are usually peanut butter, maple syrup and fresh berries.

If you are looking for a healthy dessert recipe for using up eggs, then I recommend this mini lemon tart recipe!

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Recipe

1 cup kamut flour
1 cup milk
6 large eggs
3 T maple syrup
1 tsp vanilla flavoring or extarct
pinch of salt

Note on flours– you can replace the kamut flour with whole wheat flour or regular white all purpose flour. If using white flour then increase the amount with an extra 2 tablespoons.

Other flour options of interest:

While there are many flour option available for this healthy recipe, my personal preference is Kamut flour. It not only has phenomenal taste but the health benefits are amazing and supersede many other flours and grains.

Instructions for making this Kamut Dutch Baby Pancake recipe

Preheat over to 425. Put the butter in a large cast iron skillet and place in oven.

Meanwhile mix together the Kamut flour, milk, maple syrup, eggs, vanilla and salt. (Alternatively you can mix everything together in a blender or food processor).

Once the butter has melted, carefully remove the skillet from the oven and pour the pancake batter over the melted butter. You do not need to mix the butter into the batter.

Feel free to sprinkle some brown sugar on the top for an extra golden brown crunch.

Carefully return the skillet to the preheated oven and bake for about 20 minutes.

Once the top has some golden brown puffy places and the pancake is pulling away from the sides of the pan, then it is likely done baking. There will be browned butter crispy edges also when it is done baking. These are my favorite part of the pancake!

Remove from the oven and slice using a knife or scissors.

Cool slightly and serve! Sprinkle with powdered sugar for a special occasion feel!

Can you replace butter with coconut oil?

I have never tried this. If you are needing to eliminate dairy, then you can try coconut oil or a non-dairy butter alternative from the grocery store.

Can you store and eat leftover Dutch baby pancake?

Yes, leftovers are great store in an airtight container in the fridge for up to one week.
To reheat leftovers simple place in hot oven or toaster oven and bake for about 10 minutes.

Looking for regular pancakes? Try this easy recipe!

Recommended easy breakfast recipes from our home to yours!

A little about me!

Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.

Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!

Read more about me here.

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Happy baking!