This Gluten-Free Dutch Baby Pancake Recipe is an oven-baked, pancake, made in a cast-iron skillet, optionally, it can be topped with raspberries, blackberries, edible flowers, and maple syrup. (serves 1-2 people)
Estimated reading time: 5 minutes
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Gluten-Free Dutch Baby Pancake Recipe
Hi Everyone, it’s been a minute since I shared a breakfast recipe on the blog and with all those Summer berries out there, it’s the perfect time to share this Gluten-Free Dutch Baby Pancake Recipe. Of course, I lightly suggest topping it with Whipped Cream (take your pick! I have coffee, vegan and vanilla whipped cream).
As an alternative to maple syrup, you could also top this Gluten-Free Dutch Baby Pancake with one of the syrups from our Simple Syrups Recipe Collection.
Where Do I Get Edible Flowers?
If you are looking for edible flowers, I would suggest growing your own (violets and daisies are great!) but you can also get them seasonally at certain grocery stores, farmers markets or your local CSA share.
Ingredients Gluten-Free Dutch Baby Pancake Recipe
Batter
- 1/2 cup gluten-free flour
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon Kosher salt
- 2 tablespoons unsalted butter
Optional Toppings
- whipped cream
- edible flowers
- jam or jelly
- confectioner’s sugar
- chocolate syrup
Helpful Kitchen Tools Gluten-Free Dutch Baby Pancake Recipe
- Make sure you own a skillet that can be put in the oven at 425 degrees F.
- measuring spoons and cups
- wet measure
- whisk
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This post may contain affiliate links which won’t change your price but will share some commission.
I linked to the Gluten-Free flour that I use, Bob’s Red Mill 1 to 1 Gluten-Free Flour in the recipe card. I also link to the 12″ Lodge Cast Iron Skillet that I use.
RELATED: Lodge Cast Iron Partnership
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Gluten-Free Dutch Baby Pancake Recipe
This Gluten-Free Dutch Baby Pancake Recipe is an oven-baked, pancake, made in a cast iron skillet, optionally, it can be topped with raspberries, blackberries, edible flowers and maple syrup.
Ingredients
Batter
- 1/2 cup gluten-free flour (I use Bob's Red Mill 1 to 1 Gluten-Free Flour)
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon Kosher salt
- 2 tablespoons unsalted butter
Optional Toppings
- whipped cream
- edible flowers
- jam or jelly
- confectioner's sugar
- chocolate syrup
Instructions
- In a medium-large mixing bowl, using a whisk, mix the gluten-free flour, milk, 2 eggs, sugar, vanilla extract and salt. The batter should be liquid-y. Allow the batter to rest for 20-25 minutes.
- While the batter is resting, melt the butter on the stove top, in a skillet. Preheat oven to 425 degrees F. When the batter is ready, add the batter to the melted butter.
- Bake for 15-20 minutes. When the Dutch Baby Pancake is done (use oven mitts, the skillet will be very hot!), take out of the oven. It will be puffy in spots.
- You can serve it right out of the pan. Add your favorite toppings. Enjoy!
Notes
- I use a 12 inch cast iron skillet
- A non gluten-free Dutch baby pancake (a regular one) puffs up quite a bit, this gluten-free version may puff up in spots, but it more flat generally compared to a regular Dutch Baby Pancake
Recommended Products
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Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
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Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
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AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
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Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 44 Ounce
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1433Total Fat: 36gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 443mgSodium: 1311mgCarbohydrates: 254gFiber: 3gSugar: 183gProtein: 24g
Please note that the Calculated Nutrition is an estimate at best.
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