Gluten-Free Dutch Baby
Author: Prep: 5 minutes Cook: 15 minutes Total: 20 minutesLight, puffy, and golden, this gluten-free Dutch baby pancake is perfect for a quick breakfast or brunch. Made in just 20 minutes!
Equipment
- 10-inch cast-iron skillet or oven-safe skillet
- Blender or mixing bowl & whisk
- Oven mitts
Ingredients
- 3 large eggs room temperature
- ½ cup milk dairy or non-dairy
- ½ cup gluten-free all-purpose flour with xanthan gum
- 1 tablespoon sugar optional for sweet version
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar for dusting (optional)
- Fresh berries or fruit for serving (optional)
Instructions
- Preheat Oven: Set oven to 425°F (220°C) and place a 10-inch oven-safe skillet or cast-iron pan inside to heat.
- Blend Batter: In a blender, combine eggs, milk, gluten-free flour, sugar (if using), vanilla, and salt. Blend until smooth, about 30 seconds. Let the batter rest for 5 minutes.
- Heat Butter: Carefully remove the hot pan from the oven. Add butter and swirl to coat the bottom and sides.
- Bake: Pour the batter into the hot skillet and immediately return it to the oven. Bake for 15–17 minutes, until the pancake is puffed and golden brown.
- Serve: Dust with powdered sugar and top with fresh fruit if desired. Serve immediately — it will deflate as it cools.
Notes
- For dairy-free: use almond milk, oat milk, or coconut milk and dairy-free butter.
- For savory: skip sugar and vanilla, add herbs or cheese.
- Best served immediately for maximum puffiness.
Nutrition
Calories: 170kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 105mgSodium: 190mgFiber: 1gSugar: 5g