Gluten-Free Dutch Baby Pancake Recipe Feature

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

4 from 5 votes
Gluten-Free Dutch Baby Pancake Recipe Feature
Gluten Free Dutch Baby Pancake Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Breakfast
Cuisine: American, German
Servings: 2 people
Calories: 416 kcal
Author: Carol Kicinski
  1. Place a 9- or 10-inch skillet in the oven and preheat the oven to 450 degrees.
  2. 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.
  3. Remove the pan from the oven, squeeze the lemon over the pancake and dust with powdered sugar. Serve immediately, topped with berries (if desired).
Nutrition Facts
Gluten Free Dutch Baby Pancake Recipe
Amount Per Serving
Calories 416 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 16g 80%
Cholesterol 229mg 76%
Sodium 435mg 18%
Potassium 215mg 6%
Total Carbohydrates 30g 10%
Dietary Fiber 4g 16%
Sugars 5g
Protein 11g 22%
Vitamin A 20.7%
Vitamin C 34.7%
Calcium 13.4%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: All-Purpose Flour Berries Dutch Baby Eggs Gluten-Free Gluten-Free Recipes Lemon Milk Pancakes
Previous Post

Gluten Free French Toast Casserole Recipe

Next Post

Gluten Free Italian Lady’s Kisses Recipe

  1. Patricia
    November 6, 2017

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

    1. Carol Kicinski
      November 7, 2017

      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!

Leave a Reply

Your email address will not be published. Required fields are marked *