Gluten-Free Dutch Baby
Updated
Breakfast has never been easier with this gluten-free Dutch baby recipe. Simple ingredients are blitzed in a blender, poured into a ripping hot pan, and baked in the oven to create a mega-pancake that’ll wow the whole family! My kids love this gluten-free Dutch baby recipe, and it’s always a showstopper for brunch with the girls!
Gluten-Free Dutch Baby Recipe
The Dutch baby is a unique German invention that takes simple pancake batter and bakes it in the oven to create a show-stopping puffy pancake for a crowd. I thought it would be difficult to get that beautiful organic shape and fluffy texture using gluten-free flour, but it was surprisingly simple!
Gluten-Free Baking Tips
- Use room temperature ingredients. I like to take all of my cold ingredients out of the fridge at least 30 minutes before making this pancake. Room-temperature ingredients help the Dutch baby puff up.
- Double the recipe. This recipe can be easily doubled and cooked in a larger skillet or divided between two skillets, adjusting cooking times as needed.
- Mix the batter fresh. It’s best to make the batter just before baking for optimal rise. However, you can blend the ingredients and keep the batter at room temperature for up to 30 minutes before baking.
- Preheat oven fully. Ensure your oven is fully preheated and the skillet is hot before adding the batter. Variations in oven temperature or opening the oven door too early can also affect how much it puffs.
Gluten-Free Dutch Baby
Ingredients
- 3 large eggs
- ⅔ cup milk
- ⅔ cup gluten-free all-purpose flour with xanthan gum , I recommend Pillsbury or Better Batter for this recipe. Other flour results with vary.
- ¼ tsp salt
- 3 tbsp unsalted butter
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or an oven-safe skillet in the oven to heat up.
- In a blender, combine the eggs, milk, gluten-free flour blend, xanthan gum (if using), and salt. Blend on high speed until smooth, about 1 minute.
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet, swirling it around to melt and coat the bottom and sides of the skillet.
- Pour the batter into the hot skillet, over the melted butter. Return the skillet to the oven.
- Bake for 20 minutes, or until the Dutch baby is puffed and golden brown. Avoid opening the oven door during the first 15 minutes of baking to ensure it properly puffs up.
- Remove from the oven and serve immediately. Serve with your favorite toppings and enjoy!
Notes
- If you don’t have a blender, you’ll be glad to know that I have made this recipe by hand with a whisk. It takes a little elbow grease, but you can do it! Just whisk the batter until it’s very smooth and well combined.
- It’s traditional to add toppings rather than fillings to ensure the pancake puffs properly. I tried adding chocolate chips, but they sank to the bottom and burned. However, you can sprinkle cinnamon or lemon zest into the batter before baking for added flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Dutch Baby Step by Step
Gather the ingredients together: Gather all the ingredients together. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet (or another oven-safe skillet) in the oven to heat up.
Blend the ingredients: In a blender, combine 3 large eggs, 2/3 cup (160 ml) milk (dairy or non-dairy), 2/3 cup (85 g) gluten-free all-purpose flour blend, 1/4 tsp xanthan gum (if your blend doesn’t include it), and 1/4 tsp salt. Blend on high speed until smooth, about 1 minute.
Melt butter in the skillet: Carefully remove the hot skillet from the oven using oven mitts. Add 3 tbsp (42 g) unsalted butter to the skillet, swirling it around to melt and coat the bottom and sides.
Add batter to the skillet: Pour the blended batter into the hot skillet, over the melted butter. Return the skillet to the oven.
Bake the Dutch baby: Bake for 20 minutes, or until the Dutch baby is puffed and golden brown. Avoid opening the oven door during the first 15 minutes of baking to ensure it puffs properly.
Serve hot: Remove from the oven and serve immediately with your favorite toppings.
Serving Suggestions
This gluten-free Dutch baby is at its best right out of the oven, puffed and golden. I love it with a simple dusting of powdered sugar and add fresh fruit like berries, peaches, or apples. A drizzle of maple syrup, honey, or even a spoonful of jam makes it extra delicious. Serve it up with a crustless spinach quiche or gluten-free quiche for a full brunch spread.
Storage Instructions
Dutch babies are best enjoyed fresh, but I have found that you can store any leftovers in an airtight container in the refrigerator for up to 2 days. I like to reheat it in a 350°F (175°C) oven until warmed through.
I don’t recommend freezing a Dutch baby, as the texture is ruined when it is thawed.
Can you double this and make it in a 9×13? I used to make the gluten version all the time and it made a 9×13.
Yes! Cooking time will vary.
I’ll start by saying that I enjoy your recipes but this fell flat, literally. It didn’t get the nice puffs that I get from another recipe. I tried this recipe because it had a higher egg to flour ratio and I thought it might get extra puffy but the opposite happened. I used King Arthur Measure for Measure flour. I used an old fashioned hand crank egg beater to mix. I preheated the pan Perhaps I over mixed the batter? It still tasted great but the texture was like a flat bread.
Hi Gail, we recommend Pillsbury or Better Batter for this recipe. Using a different brand of flour will certainly yield different results. We also recommend adding the batter to the skillet as soon as possible for the optimal rise. Finally, variations in oven temperature or opening the oven door too early can also affect how much it puffs.
If there is NO rise and it only bakes as if a cornbread would look, what should I do differently??
Hi Jennifer, did you preheat the pan in the oven before pouring in the batter?