Multigrain Dutch Baby with Fresh Peaches

I find during the summer months, my summer mornings tend to be slow. I sleep in when I can, I drink an extra bit of coffee, and more often than not, I’m still lounging past 9am. These days call for a perfect weekend breakfast and...

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Multigrain Dutch Baby with Fresh Peaches | Naturally Ella

I find during the summer months, my summer mornings tend to be slow. I sleep in when I can, I drink an extra bit of coffee, and more often than not, I’m still lounging past 9am. These days call for a perfect weekend breakfast and this multigrain dutch baby is frequently on our table. I love the slight different flavors from each flour- all of which serve as a perfect base for ripe summer produce. This combination of flour (rye, spelt, and wheat) is a favorite of mine but I’m often mixing in whatever I might have on hand. I love adding a bit of oat flour, barley flour, and einkorn flour.

Multigrain Dutch Baby with Fresh Peaches

Multigrain Dutch Baby with Fresh Peaches | Naturally Ella

A perfect summer breakfast featuring a dutch baby made from wheat, spelt, and rye flour then topped with fresh peaches and maple syrup.

Ingredients

Dutch Baby

  • 2 large eggs
  • 2 tablespoons maple syrup
  • 1/2 cup whole milk
  • 1/4 cup spelt flour
  • 1/4 cup whole wheat flour
  • 2 tablespoons rye flour
  • 1/8 teaspoon salt
  • Zest from 1/2 lemon
  • 1 tablespoons butter

Peaches

  • 2 medium peaches
  • Maple syrup, for serving
  • Hemp seeds, for serving
  • Butter, for serving

Instructions

  • Preheat oven to 400˚F and place an 8″ cast iron skillet in the oven to warm.
  • Combine ingredients for the dutch baby, through the lemon zest but not the butter, in a blender and puree until smooth.
  • Remove the hot skillet from oven and add the butter to the skillet. Give it a good swirl to melt the butter. Pour the batter into the skillet and return to oven.
  • Bake for 22 to 25 minutes or until the dutch baby has risen and is golden brown.
  • While the dutch baby is cooking, slice the ripe peaches. Once the dutch baby is done, top with peaches and serve with maple syrup, hemp seeds, and extra butter as desired.

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Recipe Notes

Tips & Tricks: No blender? Just whisk the mixture well before pouring into the hot skillet.

Stock up: get the pantry ingredients you will need: rye, spelt, peaches

Nutrition:  see the information.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 210 Calories from fat
% Daily Value
Total Fat 7 11%
Cholesterol 103.7 35%
Sodium 124.1 5%
Carbohydrate 31.7 11%
Dietary Fiber 3.7 15%
Sugars 15
Protein 7.8

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

multigrain dutch baby

variations

This is another base recipe that I like to build upon with different flavors both in and on top of the dutch baby. Switch the flours, add toppings, or leave it as is- the choice is yours!

Flour: Use what you have. I like the mix about but you could also add Einkorn flour, barley flour, or even oat flour. If you’re looking to go 100% gluten-free, I recommend giving this sorghum recipe a try.

Fruit: You can use whatever you have on hand. Fresh berries, apples, pears, or even a citrus curd works well. This dutch baby is a perfect canvas for fresh fruit.

Savory: Ditch the fruit and maple syrup and make these skewers, using this dutch baby as a base to serve the skewers.

Multigrain Dutch Baby with Cinnamon Peaches | Naturally Ella

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