Gluten-Free Dutch Baby

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Breakfast has never been easier with this gluten-free Dutch baby recipe. A simple better creates a mega-pancake that'll wow the whole family!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: German

Keyword: gluten-free dutch baby

Servings:

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

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!

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.