Breakfasts ·
Dutch Baby, German Pancake, Puffed Pancake–Whatever you call them, one thing’s for sure…they are delicious. Dutch Babies have been a part of my family’s breakfast tradition since I was a newlywed cooking from my (still clean) Fanny Farmer Cookbook given to me by my nana. Golden brown and puffed impossibly high when you take them from the oven, they make quite an impressive presentation. But after going gluten-free, I wondered if I was ever going to be able to find an easy recipe for gluten-free dutch babies.
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This recipe was updated on 3/6/24 with additional recipe details, images, and instructions.
How to Make Gluten-Free Dutch Babies
This beautiful breakfast has just a few ingredients and is quite impressive when you pull it out of the oven. But don’t be surprised when your high and mighty pancake deflates quickly after it’s set on the table. The edges will remain crisp, and the rest of the pancake is rich and eggy–almost like a warm custard.
Here’s what you need to make the pancake:
- 2 tablespoon butter
- 3 extra large eggs, at room temperature
- 1/2 cup, plus 2 tablespoons whole milk
- 1/2 cup all purpose, gluten-free flour blend
- pinch of sea salt
Here’s how you put it all together:
- Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter. - Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
Frequently Asked Questions about Gluten Free Dutch Babies
Why did my Dutch Baby deflate?
These pancakes emerge from the oven gloriously puffed, but deflate quite quickly. This is totally normal and to be expected. If you want to impress your brunch guests, make sure everyone is gathered to watch you remove it from the oven so they can see just how high and mighty it is!
Are Dutch Babies Dutch?
Experts believe that the name Dutch Baby came from a corruption of the word deutsch, as these baked pancakes are originally German. The name “Dutch Baby” is claimed to have been created by a Seattle cafe called Manca, and they also apparently trademarked the name.
What goes with a Dutch Baby Pancake?
We eat them simply, dusted with a sprinkling of powdered sugar and a squeeze of fresh lemon juice. One recipe is enough for about 3 people, but I often triple it when I make it for my hungry (greedy?) crew. But you can always top it with cinnamon and sugar, or maple syrup. If you’re feeling really creative, you can top it with something savory, like ham, eggs, arugula and cheese. This gluten-free Dutch Baby is perfect for both savory and sweet toppings.
My first efforts at a gluten free version of this were disappointing at best, and a disaster at worst. But this time, I think we got it right. (And I say “we” because it was my sweet husband who made these….have I mentioned that Ilove it when he makes breakfast?) Leave the eggs out on the counter overnight and you’re ready to go first thing in the morning. If you forget, you can simply place them in a bowl of hot water for a few minutes. They need to be at room temperature for best results. Check out this recipe from Curry Girl’s Kitchen if you’re looking for a dairy free, refined sugar free version of Dutch Babies.
More Gluten Free Breakfast & Brunch Ideas
Gluten Free Buttermilk Pancakes
This recipe, passed down in my family for generations, is easy and delicious. Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.
Gluten Free Buttermilk Waffles
These buttery Gluten Free Buttermilk Waffles are so light and crisp. Though they are perfect for long, leisurely weekend mornings, they are easy enough to make before school or work. The aren’t overly sweet so they are a great match for a glug of maple syrup or a drizzle of honey, or fried chicken. Yum!
Gluten Free Blueberry Coffee Cake
This delicious gluten free blueberry coffee cake is light and fluff, studded throughout with plump, juicy blueberries and topped with a cinnamon-sugar crumb.
Strawberry French Toast from This Mess is Ours
There’s something undeniably charming about a plate of warm, fluffy French toast, and when you add the enticing aroma of roasted strawberries, you have a simply irresistible brunch dish. You’re going to love Strawberry French Toast made easy in the oven from my friend Meg at This Mess is Ours. She serves it up with basil-infused honey, a simple Roasted Strawberry Syrup, and Sparkling Wine from California.
Mexican Fruit Salad from Hola Jalapeño
This colorfulMexican fruit salad recipe from my friend Kate at Hola Jalapeñofeatures a vibrant bounty of fruit with a sweet and spicy lime and Tajín dressing. Serve in a carved out watermelon or simply in a bowl!
Tomatillo Bloody Mary co*cktail From Salt & Wind
If you are like my friend Aida from Salt & Wind and sometimes crave spiciness everywhere, this recipe is for you. It’s a fresh, spicy, sweet, and light co*cktail, but be careful, because you may want to have too many.
If you make this or any other of our recipes be sure to leave a star rating and comment below and post a picture andtag us onInstagramusing the hashtags #agirldefloured #deflouredrecipes!
An Easy Recipe Gluten Free Dutch Babies
Alison Needham
This puffed pancake emerges high and mighty from the oven, but deflates quickly once it’s set on the table. The edges are crisp and the interior is rich, warm and eggy. I love it dusted with confectioners sugar and a squeeze of lemon, but I’m sure it would be wonderful with maple syrup too.
4.80 from 5 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American, German
Servings 4 people
Calories 121 kcal
Equipment
9" cast iron skillet
Ingredients
- 2 tablespoons butter
- 3 extra large eggs (at room temperature)
- ½ cup plus 2 tablespoons whole milk
- ½ cup gluten-free all purpose flour blend
- pinch salt
- lemon wedges and confectioners sugar for serving
Instructions
Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
Serve immediately with lemon wedges and confectioners sugar.
Nutrition
Serving: 1sliceCalories: 121kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 124mgSodium: 72mgPotassium: 61mgFiber: 2gSugar: 3gVitamin A: 193IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword Easy Recipe for Gluten Free Dutch Babies, Gluten Free Dutch Babies, Gluten Free Dutch Baby Pancake
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