Monday, January 16, 2012

Soaked German {Dutch Baby} Pancakes ~ A Recipe

To help my son's digestion and mood, we've been off gluten for a year now.  We started eating mostly raw and no grains (not even soured, which absorbs the gluten).  As our 7-year-old stopped complaining of a hurting tummy, we re-introduced sourdough with no bad side-effects.  Testing the waters further, soaked grain dishes were slowly and rarely brought back to the table.  Still no upset tummies!  So now, once or twice a week, I serve a soaked flour recipe like these German pancakes.

I've been using the Dutch baby pancake recipe from Nourishing Traditions off and on for years, but there are some gaps in it (like a cook time) that needed to be filled.  After some playing around in the kitchen, here's my soaked Dutch Baby Pancake recipe (cooking time & tips-learned-the-hard-way included).  One thing: when I soak the flour, I haven't been able to get the pancakes to have their traditional puffiness.  Although they still taste divine and have that nice crispness on the edges, there is not much puff.

Dutch Baby Pancakes
Serves 4-6
  • 1 cup spelt or kamut (I'm using kamut this time around)
  • 1 cup buttermilk or other cultured dairy
  • 4 tablespoons butter, divided
  • 4 eggs
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon vanilla extract (or 1/2 vanilla bean)
  • 1 cup filtered water
  • 1 pinch nutmeg (optional)
  • slices of butter (optional garnish)
  • lemon slices (optional garnish)
  • raw honey, maple syrup, or rapadura (optional garnish)
  1. 12-24 hours before baking, soak flour and cultured dairy mixed together in a covered container overnight.  
  2. The morning of, place 2 tablespoons butter in 2 large cast iron pans or two 9x13 glass pans and place in oven.  Set oven to 350ºF.
  3. Place all ingredients (except garnishes) in a blender and blend 45-60 seconds.  Once the oven is at 350º and the butter has completely melted in the pan, remove pans from the oven and pour half the batter in each pan.  Return to oven and bake for 20 minutes, or until the sides have curled up and browned and the center is slightly cracked and not liquidy.
  4. Serve with lemon wedges to squeeze over the pancakes and drizzle honey or maple syrup over it, or sprinkle some rapadura on top.


  1. A few questions, do you have to use buttermilk? Also, does it puff up like a non-soaked version? And the oven temp, I've always cooked my "dutch babies" at a higher temp. Is there a reason for the lower temp?

  2. You can use other cultured dairy like kefir or yogurt, but I've always used buttermilk. Like I said in the intro, it doesn't poof up as much, but you can add 1/2 teaspoon baking soda if the poofiness is important to you. :) Also, I like to keep things cooked as low as possible and there doesn't seem to be a need for 400º in this recipe (I've tried it and the only difference is it's dryer when cooked at a higher temp).

  3. My soaked Dutch Babies don't puff so much either. I recently read that if you blend the eggs and other ingredients without the soaked flour and then just stir in the soaked flour gently without overmixing that it would "fluff" better. I haven't had time to try it, but we love them even when they are a little flat. A great quick breakfast!!

  4. We make these with coconut flour and arrowroot and they puff up really nicely.

  5. What amounts of each if I may ask?


I value your feedback. Thanks for taking the time to share yours!


Related Posts with Thumbnails