Gluten Free Dutch Baby Pancake Recipe

by Carol Kicinski on November 5, 2017

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Gluten Free Dutch Baby Pancake Recipe

Some foods just seem to have been named by or for children. Toad in the Hole? Pigs in Blankets? Dutch Baby? The latter was actually rumored to have been named by a kid. Dutch baby pancakes were derived from German Pfannkuchen and it’s said that a man who owned a café in the 1900s made this type of pancake and the name was then coined by his daughter. It may be a funny name, but it’s a delicious dish!

Here I’ve made a Gluten Free Dutch Baby Pancake recipe that is super simple. You can easily whip this up on a weekend morning and let it bake while you get your coffee going and wash some fresh berries for topping. It’s such a simple recipe but it will get your day started on the right foot by making the morning feel special.

Recipe notes: I like to make sure I start the morning off by using quality ingredients, like cage free eggs (I like Nature’s Yoke), non-GMO gluten free flour, and organic milk, butter, and berries.

Gluten-Free Dutch Baby Pancake Recipe

Gluten Free Dutch Baby Pancake Recipe


2 large cage-free eggs
½ cup gluten free all-purpose flour
½ cup whole milk
1/8 teaspoon kosher or fine sea salt
4 tablespoons butter
1 lemon
Powdered sugar, for serving
Fresh berries, for serving (if desired)


Place a 9- or 10-inch skillet in the oven and preheat the oven to 450 degrees.

Whisk together the eggs, flour, milk, and salt, beating well. When the oven has heated, carefully remove the pan from the oven, add the butter, and swirl the pan to melt the butter and coat the pan. Immediately pour the batter into the pan and return it to the oven. Bake for 12-15 minutes or until the pancake is puffed and golden brown.

Remove the pan from the oven, squeeze the lemon over the pancake and dust with powdered sugar. Serve immediately, topped with berries (if desired).


A gluten free recipe that serves 2

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Categories:    Breakfast & Brunch

{ 4 comments… read them below or add one }

Patricia November 6, 2017 at 11:05 pm

Can I use coconut milk and ghee to make it vegan?


Carol Kicinski November 7, 2017 at 8:25 am

Hi Patricia,
Yes, you could use coconut milk. I’d suggest full-fat canned coconut milk. And yes, you can try it with ghee and that should work – but because ghee comes from cow’s milk/cream, it isn’t vegan, so you could use vegan buttery sticks/spread for a vegan alternative if you’d like. Hope this helps!


Carol May 17, 2018 at 3:06 pm

Thank you. I love a good Dutch Baby with lots of lemon and a dusting of powder sugar and am happy to find a gluten free recipe. I made them years ago using a glass pie plate. Would that work? Would I heat it as for the cast iron? I need to read up about using cast iron pans…squeamish about cleaning them or not.


Carol Kicinski May 18, 2018 at 12:09 pm

Hi fellow Carol :)

I honestly can’t answer this for certain, as I haven’t tried it and I’d be afraid the glass pie pan could crack if you heat it like you would the cast iron. You could try heating it for just a short time and then adding the butter and the batter. I did read that substituting a cast iron with glass might mean you have to bake the dish a little longer, so be aware of that. This is a very simple recipe so you could definitely give it a try and at least you won’t be wasting too much time or ingredients if it’s a flop! As for cast iron pans, they can be a bit intimidating at first but they really aren’t too bad as far as cleaning and they are great to cook in.

Let me know how this turns out if you use a glass pan.



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