I still remember the first time I made a Dutch baby pancake. I was expecting something between a pancake and a crepe, but when I opened the oven door—bam! That thing had puffed up like a golden cloud, crisp on the edges and soft in the middle.
It was pure magic. But, as someone who avoids gluten, I knew I had to figure out how to make it work without the usual all-purpose flour.
After some trial and error (and a few sad, deflated pancakes), I nailed it. This gluten-free version gives you the same crispy, custardy goodness but without the gluten.
It’s easy, made with simple ingredients, and perfect for weekend breakfasts or lazy brunches. You won’t even miss the wheat!
Tips for the Best Gluten-Free Dutch Baby:
✅ Room Temp Ingredients: Cold eggs and milk can make the batter dense. Let them sit out for 15 minutes before blending.
✅ Rest the Batter: Even a short rest lets the gluten-free flour hydrate, leading to better texture.
✅ Use a Cast Iron Skillet: The heavy pan holds heat well, which helps create those crispy edges. If you don’t have one, use a metal cake pan (but avoid glass, as it doesn’t get hot enough).
✅ Dairy-Free? Use almond or oat milk and swap butter for coconut oil or dairy-free butter.
✅ Savory Version: Skip the vanilla and maple syrup, then top with sautéed mushrooms, cheese, or fresh herbs.
Serving Suggestions:
🍓 Sweet: Top with fresh berries, whipped cream, and a drizzle of honey.
🧀 Savory: Serve with scrambled eggs, avocado, and smoked salmon.
🍁 Cozy Classic: A generous pour of warm maple syrup and a sprinkle of cinnamon.
Gluten-Free Dutch Baby Pancake
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Diet: Gluten Free
Description
A crispy, puffy, and custardy oven-baked pancake made with gluten-free flour. Perfect for breakfast or brunch!
Ingredients
(Serves 2-3 people, but you might not want to share!)
- 3 large eggs, room temperature
- ½ cup milk (whole, almond, or oat milk)
- ½ cup gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon cornstarch (helps with the structure)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (or honey)
- 2 tablespoons unsalted butter
- Powdered sugar and fresh berries for topping
- Optional: a squeeze of lemon for a little tang
Instructions
Preheat your oven to 425°F (218°C). Place a 10-inch cast iron skillet (or oven-safe pan) in the oven while it heats up. The key to that beautiful puff is a hot pan!
In a blender, combine the eggs, milk, gluten-free flour, cornstarch, salt, vanilla, and maple syrup. Blend until smooth, about 30 seconds. Let the batter rest for at least 5 minutes (this helps the flour absorb the liquid).
Once the oven is fully preheated, carefully remove the hot skillet and add the butter. Swirl it around until melted and bubbling, then quickly pour in the batter.
Place the skillet back into the oven and bake for 15-18 minutes, or until the Dutch baby is golden brown and dramatically puffed up. No peeking! Opening the oven too soon can make it collapse.
Once out of the oven, it will start deflating a bit (totally normal). Dust with powdered sugar, add fresh berries, and squeeze some lemon juice over the top if you like. Serve right away while it’s warm and crispy on the edges!
Notes
Best eaten fresh. Can be made dairy-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Cuisine:
Nutrition
- Serving Size: 1 slice (out of 3)
- Calories: ~210 per slice
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
