Easy Gluten-Free Dutch Baby (Dairy-Free)
This gluten-free Dutch baby pancake has crisp edges and a custard-like interior, sort of like a twist between a crepe and a pancake. Serve with fresh berries and powdered sugar for a fun breakfast or dessert that’s ready in 30 minutes! Dairy-free too.
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Delicious Breakfast or Dessert
A Dutch baby is basically an oven-baked pancake (cooked inside a hot cast iron skillet in the oven instead of on the stovetop) – and has characteristically puffy edges which form when the pancake batter comes into contact with the extremely hot skillet.
With a simple batter that’s similar but slightly thicker than crepe batter, the main ingredients include flour, milk, sugar and eggs.
Cooked until the puffed edges are crispy, but the inside is still soft and custardy (thanks to the high egg content), the Dutch baby pancake was actually an American invention and is ironically not part of Dutch cuisine (despite the word “Dutch” in its name).
Sometimes also known as German pancakes, this is definitely a delicious treat, and you can either enjoy it for a delicious breakfast treat or brunch on leisurely weekend mornings, or as a dessert anytime you want puffy custardy pancakes!
Today we’re making a dairy-free and gluten-free version, usually gluten-free flour and non-dairy milk and butter. Ready to dig in?? Let’s go!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients required for making this gluten-free Dutch baby are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing this is uncomplicated and it’s ready from scratch in under 30 minutes!
- Totally Gluten-Free & Dairy-Free: The best part is that this Dutch baby pancake is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free Dutch baby recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Eggs: Eggs are necessary for combining the ingredients together, and to create the custardy texture, so make sure you don’t leave them out.
- Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another type of unsweetened dairy-free milk (such as rice milk, cashew milk, soy milk, oat milk, coconut milk, etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.
- Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to bind together better. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Sugar: I use white sugar, but you can also use cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
- Butter: I use dairy-free butter (vegan butter) to keep this recipe dairy-free, but if you are not lactose-intolerant you can also use regular butter if you prefer. Alternatively, you can also use a neutral oil (such as sunflower oil, or canola oil) instead.
- Powdered Sugar: Powdered sugar is basically sugar that has been processed until super-fine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 substitute for powdered sugar that is zero glycemic index).
- Berries: I used blueberries, but any type of berries or fresh fruit will work as well.
- Maple Syrup: I like drizzling th Dutch baby pancake with maple syrup, but you can also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a 1:1 substitute for maple syrup that is low glycemic index).
How to Make A Gluten-Free Dutch Baby:
Prepare Batter: Using a high-speed blender or mixer, beat the eggs until they are frothy (about 1 minute). Add the milk, flour, sugar, vanilla extract, and salt, and blend until the batter is smooth and has a thin, pourable consistency.
Melt Butter: Carefully remove the skillet (previously heated in the oven at 425F) from the hot oven and add the butter, allowing it to melt and coat the bottom and sides of the hot cast iron pan.
Pour Batter into Skillet: Quickly pour the batter into the skillet with the melted butter and return it to the oven.
Bake Until Puffy: Bake the pancake for 15-20 minutes until it puffs up and turns golden brown on the edges.
Garnish and Serve: Remove the puffy pancake from the oven, dust with powdered sugar, and garnish with fresh berries and a drizzle of maple syrup.
Dish by Dish Tips:
- Make Sure Skillet is Hot: For the best results, make sure that the cast iron skillet (or oven-safe pan) is heated until very hot in the oven before pouring in the batter to ensure that the edges puff up beautifully as it bakes.
- Make Individual Dutch Baby Pancakes: If you wish to bake individual dutch babies, you can pour the batter into two or three smaller cast iron skillets instead.
- Make it More Decadent: Feel free to use your favorite toppings for this oven-baked pancake. Add lemon curd or whipped cream if you want a really luxurious treat!
Other Gluten-Free Pancake Recipes You’ll Love:
- Fluffy Gluten-Free Pancakes (Dairy-Free)
- Cottage Cheese Pancakes (Gluten-Free)
- Mini Pancakes (Gluten-Free, Dairy-Free)
- Buttermilk Pancakes (Gluten-Free, Dairy-Free Option)
Other Gluten-Free Breakfast Ideas:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Dutch Baby (Dairy-Free)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This gluten-free Dutch baby pancake has crisp edges and a custard-like center, sort of like a twist between a crepe and a pancake. Serve with fresh berries and powdered sugar for a fun breakfast or dessert that’s ready in 30 minutes! Dairy-free too.
Ingredients
For the Gluten-Free Dutch Baby:
- 3 large eggs
- 3/4 cup unsweetened almond milk (preferably at room temperature)
- 3/4 cup gluten-free 1:1 flour blend
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
- 2 tablespoons dairy-free butter, or oil
For Serving:
- 1 tablespoon powdered sugar
- 1/2 cup fresh blueberries
- 2 tablespoons maple syrup
Instructions
- Preheat: Turn the oven on to 425F (220C) and place a cast-iron skillet (about 10 inches in diameter) or any oven-safe pan inside to heat thoroughly.
- Prepare Batter: Using a high-speed blender or mixer, beat the eggs until they are frothy (about 1 minute). Add the milk, flour, sugar, vanilla extract, and salt, and blend until the batter is smooth and has a thin, pourable consistency.
- Melt Butter: Carefully remove the hot skillet from the oven and add the butter, allowing it to melt and coat the bottom and sides of the pan.
- Pour Batter into Skillet: Quickly pour the batter into the skillet with the melted butter and return it to the oven.
- Bake Until Puffy: Bake the pancake for 15-20 minutes until it puffs up and turns golden brown.
- Garnish and Serve: Remove from the oven, dust with powdered sugar, and garnish with fresh berries, fruit, or serve with maple syrup or honey.
Notes
Eggs: Eggs are necessary for combining the ingredients together, and to create the custardy texture, so make sure you don’t leave them out.
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another type of unsweetened dairy-free milk (such as rice milk, cashew milk, soy milk, oat milk, etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.
Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to bind together better. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Sugar: I use white sugar, but you can also use cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Butter: I use dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant you can also use regular butter if you prefer. Alternatively, you can also use vegetable oil (such as sunflower oil, or canola oil) instead.
Powdered Sugar: Powdered sugar is basically sugar that has been processed until super-fine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 substitute for powdered sugar that is zero glycemic index).
Berries: I used blueberries, but any type of berries or fresh fruit will work as well.
Maple Syrup: I like drizzling th Dutch baby pancake with maple syrup, but you can also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a 1:1 substitute for maple syrup that is low glycemic index).
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Western
