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

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

Yield: 1-2 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

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.

Print

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

1. 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.
2. 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.
3. 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.
4. 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
• 
  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
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
• 
  Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
• 
  AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
• 
  Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 44 Ounce

Nutrition Information:

Yield: 2 Serving Size: 1
Amount 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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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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