Description
A wholesome and delicious Dutch pancake made with oat flour for a nutritious twist. This recipe yields a fluffy, slightly sweet pancake with a nutty edge, perfect for a comforting breakfast or brunch. Made easy with simple ingredients and baked to golden perfection in the oven using a cast iron skillet.
Ingredients
Butter
- 4 tablespoons salted butter (or unsalted, see notes for substitutions)
Batter
- 4 large eggs
- 1 cup milk (any kind, including non-dairy)
- 1 teaspoon vanilla extract
- 1-2 tablespoons pure maple syrup (more or less to taste)
- 1 cup oat flour (see notes for how to make)
- ½ teaspoon Kosher salt (or 1/4 teaspoon iodized table salt)
Instructions
- Preheat and Prepare Skillet: Place butter inside a 9-inch cast iron skillet, casserole dish or pie plate, then place it in the oven on the center rack and turn the oven on to 450℉. If using vegan butter or non-stick spray, leave the skillet dry.
- Mix Batter: While the oven preheats, combine eggs, milk, vanilla extract, maple syrup, oat flour, and salt. Use a blender or immersion blender for a smooth batter without lumps, or whisk thoroughly.
- Melt Butter and Pour Batter: Once the oven is preheated, ensure butter is melted and optionally browned for a nutty flavor. Remove skillet from oven, pour batter inside, then immediately return the skillet to the oven. If using vegan butter or cooking spray, add it to the pan before pouring in the batter.
- Bake the Pancake: Reduce oven temperature to 425℉ and bake for 15-20 minutes. Bake until the pancake is puffed, no longer jiggly, and golden brown around the edges. Keep the oven door closed throughout baking to maintain temperature and texture.
- Serve: Slice the pancake into wedges and serve immediately with additional butter and maple syrup on the side. Leftovers can be frozen in zip-top bags and reheated in a toaster oven or microwave.
Notes
- You can make oat flour by blending rolled oats in a food processor or blender until finely ground.
- Using salted butter adds flavor; if using unsalted or vegan butter, adjust seasoning as needed.
- Vegan butter or non-stick spray can be used but skip melting butter step; just grease skillet before adding batter.
- Keep the oven closed while baking to ensure the pancake puffs properly.
- Leftover pancakes freeze well and can be reheated conveniently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch
