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An easy gluten-free Dutch Baby recipe made with 5 simple ingredients and an endless number of topping options. This pancake is fluffy and soft with crisp edges, making it a truly delightful breakfast treat.
What Makes This Recipe Great
Puffed, large, and golden, this Gluten Free Dutch Baby (also called a German pancake) is fluffy with crisp edges and so easy to make. If you’ve never had a Dutch baby before, it’s a soft and light, crepe-like pancake with a fluffy texture and a slightly eggy flavor. The batter puffs up in the oven for an impressive presentation, then collapses outside the oven as the steam releases.
What I love about this recipe is that it is so simple, yet it yields a delicious, filling treat that is fully customizable according to your preferences. I like to top it with berries, yogurt, and powdered sugar, but feel free to experiment with other toppings like jam, maple syrup, whipped cream, lemon zest, a squeeze of fresh lemon juice, and more.
This German pancake recipe is a gluten-free version, but you can always substitute regular flour if you are not gluten-free. This is the perfect breakfast or brunch recipe that uses basic ingredients to make a delicious breakfast treat!
Watch a Short Video of This Recipe
Ingredient Notes
- Butter
- Large eggs: At room temperature.
- Milk of your choice: I used almond milk. But you can use any dairy-free milk: coconut milk, oat milk, etc, or regular whole milk.
- Gluten-free all-purpose flour: I recommend using a gluten-free flour blend from brands like Bob’s Red Mill and King Arthur Baking which make a 1-to-1 baking flour.
- Sea salt
- Toppings: Powdered sugar, yogurt, and/or fresh berries.
Step-by-Step Instructions
- Preheat the oven to 375 degrees F.
- Place butter in a 10-inch oven-safe skillet or cast iron pan and place in the hot oven for 5 minutes until the butter is melted.
- While the butter is melting in the hot skillet, place eggs, milk, flour, and salt in a blender and blend until smooth. It should be the consistency of a pourable pancake batter.
- Remove the pan from the oven and swirl to coat the bottom evenly with melted butter. Pour batter into the pan.
- Immediately place in the oven and bake for 25-30 minutes. rotating the pan halfway through, until puffed up and golden brown.
- Serve warm, with fresh fruit, yogurt, and/or powdered sugar. Slice to enjoy!
Expert Tips
- If you don’t have a 10-inch skillet, a 9-inch cast iron skillet should work fine. Just make sure your skillet is oven-safe.
- Serve with raspberries, strawberries, blueberries, sliced bananas, and powdered sugar to top, if desired. You can also serve with a scoop of your favorite yogurt, a drizzle of maple syrup, and other favorite toppings.
Storage Tips
- This gluten-free Dutch baby pancake is best eaten warm right out of the oven, but leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat gently in the microwave.
Recipe FAQs
It has a rich, eggy flavor with a slightly sweet and crispy crust. The texture is light and airy on the inside, with a crispy edge, making it a delightful treat for breakfast or brunch for the whole family.
A traditional Dutch baby or German pancake is a sweet, large, flat, oven pancake dish. They’re typically sweetened and served with fruit, syrup, or powdered sugar. Yorkshire pudding, on the other hand, is a savory, cup-shaped British dish that is smaller, denser, and chewier, and traditionally served with gravy.
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Easy Gluten Free Dutch Baby (German Pancake)
Video
Ingredients
- 2 tbsp butter
- 3 large eggs, at room temperature
- 3/4 cup milk, of your choice – I used almond milk
- 2/3 cup gluten free all purpose flour
- 1/8 tsp sea salt
- Powdered sugar, yogurt, and/or fruits, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Place butter in an oven-safe 10-inch skillet and place in the oven for 5 minutes until the butter is melted.
- While the butter is melting, place eggs, milk, flour, and salt in a blender and blend until smooth. It should be the consistency of a pourable pancake batter.
- Remove the pan from the oven and swirl to coat the bottom evenly with melted butter. Pour the contents of the batter into the pan.
- Immediately place in the oven for 25-30 minutes. rotating the pan halfway through, until puffed up and golden brown.
- Serve warm, with fruits, yogurt, and/or powdered sugar. Slice to enjoy!
Notes
Expert Tips
- If you don’t have a 10-inch skillet, a 9-inch cast iron skillet should work fine. Just make sure your skillet is oven-safe.
- Serve with raspberries, strawberries, blueberries, sliced bananas, and powdered sugar to top, if desired. You can also serve with a scoop of your favorite yogurt, a drizzle of maple syrup, and other favorite toppings.
Storage Tips
- This gluten-free dutch baby pancake is best eaten warm right out of the oven, but leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat gently in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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