An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (2024)

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 6/7/22 with additional recipe details, images, and instructions.

How to Make a Gluten-Free Dutch Baby Pancake

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:

1. 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.
2. 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 Dutch Babies

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.

LOVE BREAKFAST? TRY THESE OTHER RECIPES:

• Gluten-Free Buttermilk Pancakes
• Gluten-Free Waffles
• Gluten-Free Blueberry Coffee Cake (AKA Blueberry Boy Bait)

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