Making this Gluten Free Dutch Baby (German Pancake) couldn't be any easier than simply blending ingredients in a blender and baking the batter in a buttered cast-iron skillet! You can prepare this gluten free breakfast recipe in 10 minutes for the simplest breakfast or brunch!
Dutch babies are the perfect breakfast to make for those days where you simply don't have the time! It's faster to make than a pancake because you don't need to stand at the stovetop flipping pancakes, and it baked quickly in one pan in the oven. They're also similar to a Yorkshire pudding, but made in one large pan instead of small servings like the Yorkshire pudding is.
Consider serving Chia Seed Pudding in jars layered with berries on the side to add a vibrant addition to your meal!
Meal prep it!
Bake this custard-like pancake on Sunday and divide it into glass containers for easy breakfast meal prep during the week! You can pop it in the microwave for 10-15 seconds before eating and top it with fresh berries or even a homemade stovetop blackberry compote.
Fun for Kids
A Dutch Baby pancake can be a great way to introduce pancakes to your kids without having to spend a ton of time flipping pancakes at the stovetop.
Bake the pancake and cut it into easy hand-held strips for the little kiddos!
Ingredients
- Gluten Free 1-to-1 Baking Flour
- Full fat oat milk
- Large eggs
- Granulated sugar
- Vanilla Extract
- Salt
- Unsalted (vegan) butter
About gluten free flour
I personally recommend using one simple flour, the Bob's Red Mill Gluten Free 1 to 1 Baking Flour. You can swap to use a different 1 to 1 gluten free flour that already contains xanthan gum!
Make it dairy free
You can easily use vegan butter in place of dairy butter in this recipe. I recommend using an unsalted vegan butter if possible. If the vegan butter contains salt, just omit the salt from the pancake recipe.
You can also use any dairy or non-dairy milk of your choice in this recipe. Full fat is ideal!
Spruce it up
Add a pinch of cinnamon or nutmeg to your dutch baby, or even swirl in some berry preserves before baking!
How to make it
Step one: Heat your skillet in the oven before starting!
Step two: Blend dry ingredients and wet ingredients all together in a blender or a food processor.
Step three: Place butter into the hot skillet and swirl around.
Step four: Pour batter into the buttered pan.
Step five: Bake for 15-20 minutes until you have a puffy pancake that is golden brown with crispy edges.
Don't have a cast iron skillet?
If you don't have a cast iron skillet to make this recipe, my second choice would be to use a medium sized casserole dish! A 9"x9" square baking pan can work well too.
Gluten Free Dutch Baby Toppings
- Homemade Blackberry Compote
- Fresh Berries such as strawberries, blackberries, raspberries & blueberries
- Simply confectioners sugar
- Pure maple syrup
- Sautéed spiced apples
- Ice cream
Why did my Dutch Baby Deflate
This is normal! The puffed Dutch Baby will last for a very short amount of time and deflates very quickly. Serve within the first 10-15 minutes for maximum puffiness, but know that the recipe will taste the same even when it deflates.
Mixing notes
Any cake or pancake batter can become a weird texture if blended too much. Don't over blend the pancake mixture otherwise it can become tough and less airy!
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Best Gluten Free Dutch Baby (German Pancake)
Equipment
- 1 Blender
- 1 Cast Iron Skillet
Ingredients
- ¾ cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ¾ cup full fat oat milk or other plant-based milk
- 3 large eggs
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 tablespoons plant based unsalted butter (or dairy butter) I use Vegan Buttery Sticks
Instructions
- Preheat the oven to 425°F.
- Add all ingredients, except for the butter, to a blender and blend until smooth; about 15 seconds.
- Allow the batter to sit for 10 minutes if time allows.
- Place a 9” or 10” oven-safe cast iron skillet in the oven.
- Carefully, remove the pan from the oven and add the butter and swirl around until it coats the pan.
- Pour the batter into the pan. Tilt the pan to evenly distribute the batter, if needed.
- Bake until the dutch baby is puffed and golden, about 15-20 minutes.
- Serve with confectioners sugar, berries and maple syrup!
Notes
- I love to serve this with fruit such as strawberries, blueberries, blackberries and raspberries. Plus a sprinkle of powdered sugar! You can also add a drizzle of maple syrup or even a dollop of whipped cream if you like. Move berry preserves? Add a swirl to the batter before baking for a cool marbled effect.
- Best made right before serving since it will be puffed and beautiful but it will still reheat well the next day.
- Be sure to use a Cast-Iron skillet in this recipe if possible. If you don't have a cast iron skillet, you can use an oven-safe pan or baking side, about 9" to 10".
- Milk swaps: Use any other nut or plant based milk in this recipe, such as almond milk or cashew milk.
- Topping ideas: Top your pancake with fresh fruit, a homemade berry compote, maple syrup, whipped cream and more! Be creative with your toppings.
Janet says
Terrific recipe! Love all your ideas!!!
Dalya Rubin says
Thank you so much!! Glad you love it!
Richard says
Looks stunning and was equally delicious!!
Hannah says
This look delish. Can’t wait to make it this Sunday for my family’s brunch.
Kdee says
It’s my day off and we’re spending the day at our pool. My hubby requested gluten free waffles, but I’ve been wanting to try a Dutch Baby! So very glad I did and so was he. This recipe is super easy (I bet you have all the staples in your pantry) and absolutely delicious!
We served out with strawberries, blueberries, blackberries and sprinkle of powdered sugar. Perfection! Thank you
Dalya Rubin says
I'm so happy you gave it a try & I love that you added the berry toppings. Thanks so much for the super sweet comment!
Johnny Lang says
Do you have a recipe for one that uses real milk?
Dalya Rubin says
You can totally use regular whole milk or 2% milk in this recipe.
Wendy King says
Yikes! I don’t know what happened. Unfortunately this came out flat. Actually it looked like a pancake CAKE. It did rise about 1/4 inch all over. I’ve been making Dutch Baby pancakes for years and I’ve never had this problem. However not gluten free. I followed the directions exactly and used the same flour. I did substitute Almond milk which I have done before. The taste was good which is why I gave it some stars, but I missed the beautiful puffy in the middle.
What do you think could have happened?
Dalya Rubin says
Hi Wendy, I'm sorry you didn't have the best success with the recipe, but glad to hear it still tasted great! I'm wondering if maybe your skillet was wider than the one I used, which would result in a thinner dutch baby? In general, even though the Dutch baby puff up, it does tend to deflate quite a bit usually.