Gluten-Free Dutch Baby (German Pancake)


The Gluten-Free Dutch Baby, also known as a German Pancake, is a delightful and easy-to-make breakfast or brunch dish that puffs up dramatically in the oven. What sets this version apart is its gluten-free twist, making it accessible to those with gluten sensitivities or dietary preferences. With a crispy exterior and a tender, custard-like interior, this gluten-free Dutch Baby is sure to become a favorite morning treat.


– 3 large egg – 3/4 cup gluten-free all-purpose flour – 3/4 cup milk (dairy or non-dairy alternative) – 1 tablespoon granulated sugar – 1/2 teaspoon vanilla extract – 1/4 teaspoon salt – 3 tablespoons unsalted butter



Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or a baking dish in the oven while it heats up. This step is crucial for achieving that iconic Dutch Baby puff.


Step 1

In a blender, combine the eggs, gluten-free all-purpose flour, milk, sugar, vanilla extract, and salt. Blend the ingredients until the batter is smooth and well combined. This can also be done by whisking vigorously in a bowl, ensuring there are no lumps.


Step 2

Once the oven is preheated, carefully remove the hot skillet or baking dish. Add the butter to the pan and swirl it around to coat the bottom evenly. Allow the butter to melt and become slightly frothy.


Step 3

Pour the prepared batter into the hot, buttered skillet or baking dish. Quickly return it to the oven and bake for 20-25 minutes or until the Dutch Baby is puffed and golden brown around the edges. It will deflate slightly after removing it from the oven.


Step 4

Remove the Gluten-Free Dutch Baby from the oven and slice it into wedges. Serve it immediately with your favorite toppings such as powdered sugar, fresh berries, maple syrup, or a dollop of whipped cream. The Dutch Baby is best enjoyed straight from the oven while it's still warm and puffy.


Step 5

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