This gluten free Dutch baby will be a tasty addition to your brunch table! We like it topped with fresh strawberries and maple syrup. Because this is a gluten-free variation, it has a more custardy texture than a wheat flour version. Dutch baby baked pancakes are most often served for breakfast or brunch, topped with fresh fruit and maple syrup.
Ingredient Notes and Substitutions
- Gluten-free flour mix: the Bob's Red Mill one works well here but most decent blends will be fine. Sifted buckwheat and oat flour both work too but be sure to use weights if you're changing the flour type.
- Milk: we use whole milk to add richness to the custard. You can substitute lower-fat or even dairy-free milk at a 1:1 ratio. Note that the texture of the Dutch baby will probably change.
- Butter: a good quality dairy-free butter can be used in place of regular butter.
- Vanilla: use any extract you like or have on hand. Almond extract is terrific, but be sure to reduce the amount by half so that it's not too strong.
Step 1: mix the eggs in a blender, then add the remaining batter ingredients and blend until smooth.
Step 2: preheat the pan until very hot, then add the butter and pour in the batter.
Step 3: quickly place the pan back into the oven once the batter is in.
Step 4: bake until puffed up and serve immediately.
- Use cast iron: we suggest using a cast iron skillet for our gluten-free Dutch baby because it provides a nice, even heat, and also has a handle for easy removal from the oven. If you don't have one, you can use any 8-inch (20-cm) oven-safe baking dish, round or square.
- Use room temperature ingredients: cold eggs won't relax into the batter as well. If all you have is cold eggs, just warm them gently in a bowl of hot tap water before you begin. Cold butter takes too long to melt which means your pan will cool down too much before you pour the batter in.
- Keep the door closed: do not open the oven door while your Dutch baby is cooking. The lift from the eggs is very much like a soufflé. A bit of cool air before it's baked can cause it to collapse.
If you don't own a blender, you can use a hand or stand mixer, food processor, or even just whisk the ingredients by hand. We like a blender because it's super fast and doesn't leave any lumps in the batter. A blender doesn't work for all-purpose flour - it makes the pancake tough - but it's great for a GF version.
When you add the butter to the hot skillet, it will probably smoke a bit! Don't be alarmed, this is normal. Just swirl it around until it's fully melted and the pan is well coated.
How To Store Gluten-Free Dutch Baby
Storage: you can store leftovers the same way you would pancakes. Let it cool completely, then place on a covered plate, or in an airtight container, in the fridge.
Freezing: we don't recommend freezing leftovers as they don't have the same texture when thawed and reheated.
Why do they call it a Dutch baby?
A Dutch baby is the American version of German baked pancakes and is probably referring to Deutsch, the German word – think Pennsylvania Dutch, who actually speak a German dialect.
What is the real name for a Dutch baby?
There isn't really a real name, as it's an American recipe and that's simply the name for it. As it is likely derived from the traditional German staple, that name is just Pfannkuchen, or gebackener Pfannkuchen, pancakes in German. See German baked apple pancake.
What is the difference between a Dutch baby and a popover?
The only real difference is in the size, with a Dutch baby being rather larger than a popover.
If you make this Gluten-free Dutch Baby recipe or any other breakfast recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Gluten-Free Dutch Baby With Strawberries
- Measuring cups and spoons or a digital kitchen scale
- 8-inch (20-cm) cast iron skillet
- 3 large eggs room temperature
- ⅔ cup 1:1 gluten-free flour
- ⅔ cup milk
- 1 teaspoon vanilla
- ¼ cup butter room temperature
- strawberries fresh, sliced, optional
- Powdered sugar for garnish, optional
- Place an 8-inch (20-cm) cast-iron skillet in the oven and preheat the oven to 425°F (220°C).
- In a blender, pulse the eggs until frothy. Add the gluten-free flour, milk, and vanilla. Blend until smooth. Let the mixture rest for 15 minutes while the oven preheats.
- Once the oven is heated, use oven mitts to remove the skillet. Add the butter to the skillet then carefully swirl the melting butter to coat the pan’s edges. Be careful, as the pan will be smoking hot!
- Immediately pour the batter into the buttered pan. Place the skillet back in the oven and bake for 20 minutes. Do not open the oven during this time or the Dutch baby will not rise properly.
- Use oven mitts to remove the skillet from the oven and top it with sliced strawberries. Serve hot with maple syrup and a sprinkle of powdered sugar (optional).