By Nicole Hunn | Published: | Posted In: , Pancakes
4.99 from 76 votes
Prep Time : 10 minutes minutes
Cook Time : 17 minutes minutes
A gluten free Dutch baby, also called a German pancake, is a large, fluffy pancake with crisp edges. Make the simple batter in your blender, then bake it in a hot skillet, and breakfast is served!
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A gluten free Dutch Baby pancake is the best way to get a warm and comforting gluten free breakfast on the table in about 20 minutes. It feels light but is still filling—and it onlylooks like it was hard to do!
Maybe you've never had a Dutch baby/German pancake, gluten free or otherwise. If not,you're in for a treat.
If youhave had a Dutch baby and have been missing this lovely cross between a pancake and a popover now that you're gluten free, I'm happy to report that you can have it back. In a big way!
As is especially the case with a super simple recipe like this one, there are a few tricks of the trade.
Youmust select and prepare the few necessary ingredients carefully. Not just any flour blend will do. You need my three-ingredient gum-free blend. Plus, your eggs and milkmust be at room temperature.
And your panmust be hot from the oven when you pour in the batter, as this gives rise to that gorgeous, puffy pancake and the even browning.
As with many things, there's something special about baking it in a cast iron skillet, as it holds heat so well and heats so evenly. But I have made this gluten free Dutch baby successfully in a 9-inch cake pan.
If you can, try to avoid making it in a Pyrex pan, as glass bakes very hot, and the pancake is much more likely to burn before it browns.
Wondering why some people call it a Dutch Baby and others a German Pancake? Well, as the story goes, the young daughter of a German restaurateur in Seattle couldn't pronounce the word “Deutsche” and instead said “Dutch.”
And so this classic German pancake became known as a Dutch baby. Fact or fiction? Who knows. All I know is that it's ridiculously easy and delicious, and it works like magic. Every. Single. Time.
Gluten free Dutch baby pancake recipe
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Fluffy Gluten Free Dutch Baby
A gluten free Dutch baby, also called a German pancake, is a large, fluffy pancake with crisp edges. Make the simple batter in your blender, then bake it in a hot skillet, and breakfast is served!
Course: Breakfast, Pancakes
Cuisine: Dutch, German
Prep Time: 10 minutes minutes
Cook Time: 17 minutes minutes
Yield: 1 9-inch pancake
Author: Nicole Hunn
Equipment
Blender
Ingredients
- 1 ½ tablespoons (21 g) unsalted butter
- ¾ cup (6 fluid ounces) milk at room temperature
- 3 (150 g (weighed out of shell)) eggs 150 g, weighed out of shell at room temperature
- ¾ cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)
- ¼ teaspoon kosher salt
Instructions
Preheat your oven to 375°F. Place the butter in a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan.
Place the pan with the butter in the preheated oven just until the butter is melted, while you make the batter.
In a blender, place the milk, eggs, flour blend, and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin.
Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan.
Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes.
Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.
The pancake should lift easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it from the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools.
Allow to cool briefly before slicing into wedges and serving warm, garnished with fruit (in the winter, I like to serve it with citrus; in the summer, with berries), a light dusting of confectioners’ sugar, and maybe a dollop of whipped cream.
Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day.
Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.
Print Pin Save
Fluffy Gluten Free Dutch Baby
A gluten free Dutch baby, also called a German pancake, is a large, fluffy pancake with crisp edges. Make the simple batter in your blender, then bake it in a hot skillet, and breakfast is served!
Course: Breakfast, Pancakes
Cuisine: Dutch, German
Prep Time: 10 minutes minutes
Cook Time: 17 minutes minutes
Yield: 1 9-inch pancake
Author: Nicole Hunn
Equipment
Blender
Ingredients
- 1 ½ tablespoons (21 g) unsalted butter
- ¾ cup (6 fluid ounces) milk at room temperature
- 3 (150 g (weighed out of shell)) eggs 150 g, weighed out of shell at room temperature
- ¾ cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)
- ¼ teaspoon kosher salt
Instructions
Preheat your oven to 375°F. Place the butter in a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan.
Place the pan with the butter in the preheated oven just until the butter is melted, while you make the batter.
In a blender, place the milk, eggs, flour blend, and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin.
Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan.
Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes.
Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.
The pancake should lift easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it from the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools.
Allow to cool briefly before slicing into wedges and serving warm, garnished with fruit (in the winter, I like to serve it with citrus; in the summer, with berries), a light dusting of confectioners’ sugar, and maybe a dollop of whipped cream.
Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day.
Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.
