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This five ingredient gluten free Dutch baby pancake is an easy, delicious dairy free breakfast recipe with an impressive presentation.
My family loves pancakes and waffles for breakfast during the weekend. When we’re in a hurry, we take a shortcut and make this Dutch baby instead.
Also called a puff pancake or German pancake, a Dutch baby is similar to a giant popover. It’s baked in a preheated skillet in a hot oven. Big air pockets develop while it bakes, giving it a dramatic presentation. The air pockets deflate a bit as the Dutch baby cools, and the final product has a texture that’s crispy in parts and custard-like in others.
This gluten-free version tastes delicious. It’s a great allergy-friendly breakfast that everyone loves.
Step by Step Instructions for this Gluten Free Dutch Baby
Step One: Mix Ingredients
In a large bowl, mix together the eggs, milk, and salt. Add the gluten-free flour blend and mix to combine. When you add the flour to the wet ingredients, gently stir the mixture to break up most of the flour. Don’t over-mix the batter. It’s okay to have some small pockets of flour left in this gluten free Dutch baby batter.
Step Two: Place Batter in Skillet
Place a 9-inch cast iron skillet in the oven while it preheats. After preheating, carefully remove the hot skillet from the oven. Add the coconut oil to the pan and let it melt. Tilt the skillet to coat the sides with the coconut oil. Pour batter into the hot skillet and place it in the oven.
Step Three: Bake the Gluten Free Dutch Baby Pancake
Bake for 20 to 25 minutes, or until parts are puffed above the rim of the skillet and the pancake turns golden brown. Serve warm topped with fresh berries and a drizzle of maple syrup.
Tips and Frequently Asked Questions
This dish is actually German, not Dutch. According to popular belief, many years ago a restaurant in Seattle put a small (“baby”) version of a German pancake on their menu. Apparently the restaurant owner’s daughter mispronounced “Deutsch” (which means “German”) as “Dutch,” and the name stuck. Nowadays, you can find a Dutch baby on many menus in Seattle, as well as other parts of the country.
Raspberries, strawberries, blackberries, or other fresh fruit taste delicious on this Dutch baby. Pure maple syrup and whipped cream are other nice options.
This gluten free Dutch baby pancake is also dairy-free. You can substitute plant-based butter for the coconut oil if you’d prefer, and use any non-dairy milk like oat milk or almond milk. And for a dairy version, you can substitute butter and cow’s milk for the coconut oil and coconut milk. You can use regular flour instead of gluten free flour, but I haven’t had success using whole wheat flour in this dish.
This gluten free Dutch baby recipe makes 4 modest servings. You can also double the recipe and bake it in a larger skillet if you’re serving a crowd.
Gluten Free Dutch Baby
- Preheat the oven to 425 degrees. Place a 9-inch cast iron skillet in the oven while it preheats.
- In a large bowl, mix together the eggs, milk, and salt. Add the flour and mix to combine.
- Carefully remove the hot skillet from the oven. Add the coconut oil to the pan and let it melt. Tilt the skillet to coat the sides with the coconut oil.
- Pour the pancake mixture into the hot skillet and place it in the oven.
- Bake for 20 to 25 minutes, or until parts are puffed above the rim of the skillet and the pancake is beginning to brown.
- Serve warm with fruit and/or maple syrup. It will flatten after a few minutes.
Approximate Nutrition Info
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This gluten free Dutch baby recipe costs $1.77 to make, or $.88 per serving. Try this easy breakfast or brunch recipe on a busy morning.
Note: This post was originally published in 2013, and it was updated in 2023.