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gluten free dutch baby in cast iron skillet with strawberries and blackberries
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5 from 2 votes

Best Gluten Free Dutch Baby (German Pancake)

This gluten free dutch baby can be prepared within 10 minutes and yields a light and fluffy custard-like pancake everyone will love! With only 6 simple ingredients, you'll have breakfast in no time.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: German
Servings: 6 servings
Calories: 167kcal
Author: Dalya Rubin

Equipment

  • 1 Blender
  • 1 Cast Iron Skillet

Ingredients

  • ¾ cup Bob’s Red Mill Gluten Free 1-to-1 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 unsalted 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. 

Nutrition

Serving: 1Serving | Calories: 167kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 240mg | Potassium: 49mg | Fiber: 2g | Sugar: 7g | Vitamin A: 355IU | Calcium: 67mg | Iron: 1mg