Grill delicious breakfast Dutch Baby Pancake

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Light the grill and set it to medium-low to reach a temperature of 375 to 400 degrees Fahrenheit, which should take about 10 minutes.

In a food processor, combine 3 eggs (at room temperature), 3/4 cup milk (at room temperature), 1 cup flour, 1 teaspoon sugar, 1 teaspoon vanilla extract, and a pinch of salt.

Blend the mixture until frothy and the eggs are well incorporated.

Transfer the batter to another container while the skillet heats up on the grill.

Check the grill temperature, ensuring it is between 375 and 400 degrees.

Add 3 tablespoons of butter to the preheated 10-inch cast iron skillet to prevent sticking and enhance flavor.

Pour the batter into the skillet and close the grill lid, cooking for 20-30 minutes until the pancake is flaky and curls up around the sides.

After 20 minutes, check the pancake; if not golden brown, continue cooking for an additional 5-10 minutes.

Once done, remove the Dutch baby pancake from the grill, which should be golden brown with a crispy bottom.

Cut the pancake into pie shapes using a pizza knife and serve with powdered sugar, fruit, and maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens