Healthy Dutch Baby Pancake (no added sugar + toddler-friendly)
This healthy Dutch baby pancake is a fluffy, high-protein breakfast made in a cast iron skillet with no added sugar. Perfect for toddlers, baby-led weaning, and an easy family breakfast.
Equipment
- cast iron or glass baking dish
Ingredients
- 3 large eggs
- ½ cup milk dairy or unsweetened plant milk
- ½ cup flour all-purpose or oat flour
- 1 tablespoon butter for the skillet
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 425°F and place an 8-10 inch cast iron skillet or glass baking dish inside while it heats.
- In a blender or bowl, mix eggs, milk, flour, vanilla, and salt until smooth.
- Carefully remove the hot skillet or dish, add the butter, and swirl to coat the pan.
- Pour the batter into the baking dish and immediately return to the oven.
- Bake for 15-18 minutes until puffed and golden.
- Let cool slightly, then slice into wedges or strips and serve warm.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Note: if you want to up the protein a little, instead of ½ of milk try using ¼ cup milk + ¼ cup blended cottage cheese or Greek yogurt into the batter! You can blend all the ingredients together to make it smoother. Or add 1 more egg and use ⅓ cup of milk!
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff