This gluten-free Dutch Baby Pancake is an easy-to-make, delicious breakfast treat. Top this puff pancake topped with fresh blueberries, powdered sugar, and maple syrup! Forget the hassle of flipping individual pancakes—this one-pan wonder bakes up effortlessly in the oven.
If you haven’t tried a Dutch baby pancake, aka German puff pancake, today is going to be the day! These light and fluffy pancakes taste like a cross between a soufflé, a crepe, and a popover. That is a lot of crossovers, and maybe I am wrong, but this pancake recipe puffs up, has the flavor of a popover, and you can add toppings (to the top) like a crepe.
With all that going on, you will be surprised to know that this gluten free puff pancake recipe is so easy to make!! Set up a topping bar for your Dutch baby pancakes that looks beautiful on a brunch or breakfast table. This is perfect so everyone can choose their favorite toppings!
If breakfast is one of your favorite meals of the day, you will want to check out all of my best gluten free breakfast recipes!
Allergen Information:
This recipe is gluten-free, soy-free, and nut-free. To make this recipe dairy-free, use plant-based butter.
This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.
Ingredient Notes:
- Gluten Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1 GF Flour blend. Most 1:1 blends should work well in this recipe.
- Xanthan or Guar Gum – If your blend doesn’t contain a binder like xanthan or guar gum, add ½ teaspoon.
- Sugar and Salt
- Ground Cinnamon – Optional.
- Eggs – Use size large.
- Butter – Use unsalted butter.
- Milk or Non-Dairy Milk – I tested my recipe with Oatly oat milk and almond milk; any milk or non-dairy milk should work.
- Vanilla extract – Optional.
Try these topping ideas:
There are so many ways to top your gluten free Dutch baby pancake! You can use any fruit you may have on hand! Top this oven pancake with powdered sugar, maple syrup, or both!
- Nutella (yes, I am that crazy to want chocolate for breakfast!)
- Strawberries or any berries.
- Whipped cream.
- Bacon and maple syrup.
Tips For Sucess
1. Put the cast iron pan in the oven when you start the preheat and add the butter to the pan after the oven after the oven reaches the 425º F temperature. If you put the butter in too soon, the butter will burn.
2. Try not to open the oven door. The pancake puffs up, but opening the oven door can cause it to fall prematurely.
This Vitamix is one of my favorite kitchen appliances of all time. I use it to make soup, ice cream, sorbet, smoothies, cream sauces, and more. It is quick and powerful. Clean up is also really easy!
Step-By-Step Photos and Directions:
Preheat your oven to 425º F. This recipe needs a hot oven to puff. Place your 10-inch cast-iron skillet (or another oven-safe pan) in the oven to heat. (Don’t add the butter yet!)
Step 1: Add all of your liquid ingredients (milk and eggs) in a blender or Vitamix.
Step 2: Add the flour, cinnamon, and salt.
Step 3: Cover the blender and mix on high speed for one minute. You want the puff pancake batter to be frothy with lots of bubbles.
Step 4: Put on an oven mitt and drop the butter into the hot pan in the oven. Be sure you are wearing the mitt so you can gently swirl the pan around so the butter melts and covers the pan.
Step 5: Close the oven door and let the butter get hot. Keep an eye on it so it doesn’t burn. It took my butter about 90 seconds to melt and get bubbly. Next, use an oven mitt to grab the oven rack, sliding it out slightly. Pour the batter into the hot skillet and quickly close the oven door.
Step 6: Keep the oven light on and watch as the sides start to lift and cook up the side of the pan. The Dutch baby will rise up, and then sink a bit when you take it out of the oven. This is normal. When the edges separate from the side and the pancake is puffed up, it is ready.
Step 7: Wear an oven mitt and take the hot puffy pancake out of the oven. Serve warm with your favorite toppings. Add a drizzle of maple syrup.
Recipe FAQ:
The two names are often used interchangeably, and they mean the same thing.
Store leftovers in an airtight container in the refrigerator. They will keep fresh for 3 days.
You can easily reheat your pancake in a microwave oven for 35-40 seconds.
More Gluten Free Breakfast Ideas:
- The whole family will love this Easy Gluten Free Frittata recipe!
- Don’t let the extra steps of folding in butter scare you from trying this Gluten Free Cheese Danish recipe…that is how you get those flaky layers!
- This easy Gluten Free Oatmeal Breakfast Bars recipe is perfect for freezing, too!
- Everyone loves pancakes, and these Gluten Free Buckwheat Pear Pancakes are a huge hit for breakfast.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!
Fluffy Gluten Free Dutch Baby Pancake
Ingredients
- â…” cup gluten free flour blend * see notes
- 2 tablespoons sugar
- ¼ teaspoon ground cinnamon
- â…› teaspoon salt
- ¾ cup milk or non-dairy
- 3 large eggs room temperature
- 3 tablespoons unsalted butter
Instructions
- Preheat oven to 425º F.
- Add the room-temperature eggs, milk, sugar, salt, flour, and ground cinnamon into a blender or Vitamix.
- Whip it for 1 minute until it is very bubbly and well mixed.
- Put the cast-iron skillet into the oven as the oven preheats to get hot. When the oven is at 425º F, add the butter. Wear an oven mitt and swirl the pan to coat the bottom with hot butter.
- Let the butter sit in the pan with the oven door closed for 90 seconds to 2 minutes. Put on an oven mitt. Open the oven and carefully slide the rack out a little bit. Pour the pancake batter into the hot cast iron skillet. Quickly close the oven door.
- Cook for 10-15 minutes until the pancake puffs up. When the edges pull away and the pancake is golden, remove it from the oven.
- Top with powdered sugar and/or syrup and serve warm.
Notes
- Most 1:1 blends will work in this recipe. I tested Bob’s Red Mill 1:1 Gluten Free Flour Blend. If your blend doesn’t contain xanthan or guar gum, add ½ teaspoon.
- I used Oatly oat milk, but any non-dairy or regular milk will work in this recipe.
- Use plant-based butter to make this gluten-free Dutch baby pancake dairy-free.
- Store in an airtight container in the refrigerator for up to 3 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I love the sound of this!! Ive never made a puff pancake but look forward to trying this.
Thank you Angela 🙂
You nailed it! A beautiful gluten free pancake recipe. Just gorgeous!
I’ve done Dutch Pancakes, but never gluten-free or with blueberries!!!! YUM!
Hope you get to enjoy these sometime. Gluten free can be pretty tasty 🙂
I don’t think I’ve had puff pancakes before, they look great!
Thank you Sarah 🙂
This looks amazing! I’m intrigued so please excuse my ignorance but what does the “puff” mean? Thanks!
Hi Elle. I don’t mind the question at all. The pancake “puffs” up in the high heat, then falls. It is almost like a souffle.
Quick AND tasty? YES PLEASE! This looks so incredibly yummy!
Thank you Leah. Our family lives for quick lately 🙂
Dear Sandi, this sounds like a wonderful treat! Perfect for whenever you need something in a pinch. xo, Catherine
Ohh I bet this tastes so good with the bit of almond flour and cinnamon. I especially love that you used honey too. These look delicious!
Thank you Erica. I am trying to use honey to sweeten more often as it gives such a wonderful flavor to baking.