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Dutch Baby Pancake Recipe (Refined Sugar Free)

My take on a refined sugar-free, spelt flour Dutch baby pancake. Requires minimal time and minimal ingredients recipe for a quick and delicious weekday or weekend breakfast.
Servings 4


  • 1 tablespoon pastured butter or coconut oil
  • 4 pastured eggs
  • 3/4 cups milk (can use plant milk, cow milk, raw milk etc.)
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut sugar or maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cups spelt flour (can sub a paleo flour)
  • 1 apple, sliced (or another fruit like blueberries or blackberries)


  • 01. Begin by preheating the oven to 450 degrees F.
  • 2. Place a large cast iron skillet in the oven to pre-heat.
  • Whisk together all ingredients except butter/coconut oil and fruit in a large bowl until well-combined.
  • Take skillet out of the oven and add the butter/coconut oil to it to melt. (Be careful, it will be hot!)
  • Pour the pancake batter into the skillet and top with the slice apples or other fruit.
  • Bake for 15-17 minutes until golden brown! I slice into pizza-style slices and serve with a bit of maple syrup.