Easy Giant Gluten Free Dutch Baby Pancake

This Gluten Free Dutch Baby Pancake is a sure thing if you want a quick and tasty big puff pancake breakfast. My kids love the fresh blueberries cooked into this gluten free pancake. You can also make this pancake plain and toss fresh fruit or another topping on top.

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!

If you haven't tried a Dutch baby pancake yet, today is going to be the day! These light and fluffy pancakes taste a bit like a cross between a soufflé and a crepe and a popover. That is a lot of crossovers, and maybe I am wrong but this pancake recipe puffs up like a soufflé, has the flavor of a popover and you can add toppings (to the top) like a crepe.

With all of that going on, you will be surprised to know that this gluten free pancake recipe is so easy to make!! This recipe makes one giant pancake that is perfect for sharing :-). One of these days I am going to buy another cast-iron skillet so I can make two of these pancakes at a time...everyone fights over who gets the first pancake!

One thing that is fun is setting up a topping bar for your Dutch baby pancakes. This is perfect if everyone wants a different topping!

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 with powdered sugar, maple syrup, or both! 

• Nutella (yes, I am that crazy to want chocolate for breakfast!)
• Strawberries and whipped cream
• Bacon and maple syrup

Are you ready to give this gluten free Dutch Baby Pancake recipe a try?

Instructions:

Preheat your oven to 425 degrees F. Place your cast-iron skillet (or another oven-safe pan) in the oven to heat.

In a blender or Vitamix, add all of your ingredients and mix until there are no lumps in the batter, about 30 seconds.

Put on an oven mitt and remove the cast-iron skillet from the oven. Add the butter and swirl the pan around so the butter melts and covers the pan.

Next, use an oven mitt to grab the hot handle and pour the batter into the pan. Carefully swirl the gluten free batter around the hot cast-iron pan.

Cooking TIP: I did this a little too thinly and the edges of my pancake got a bit crispy. I recommend making the batter along the edges a lot thicker than this.

Can you make this recipe dairy-free?

You can substitute vegan butter for the regular butter to make this recipe dairy-free. Some people prefer coconut oil, I haven't tried coconut oil, so if you do try it, please come back and comment on how it turned out so other readers will know.

Quickly pour in the batter and put it back into the oven. Bake for 15-20 minutes. You want the sides to puff up and get a little golden and the pancake is cooked all the way through. Top with your favorite toppings!

Is a Dutch baby pancake the same as a German Pancake?

The two names are used interchangeably quite often and they pretty much mean the same thing.

How do you know when your pancake is done?

Your pancake is done baking when it is completely puffed up along the sides and cooked in the middle.

Can you reheat this pancake?

You can easily reheat your pancake, but I will be honest, it isn't going to taste as good reheated.

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 healthy 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.

We hope you love this big gluten free blueberry skillet pancake as much as my kids did!"

Tools:

1. A good gluten free flour blend.
2. A cast-iron skillet. These are so nice to be able to use in the oven.

Recipe

Gluten Free Dutch Baby Pancakes

Sandi Gaertner

Easy gluten free Dutch pancake recipe topped with blueberries

5 from 2 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Gluten Free Breakfast Recipes

Cuisine American

Servings 4 people

Calories 233 kcal

Ingredients

  

1x2x3x

• ▢ ¾ cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
• ▢ ¼ teaspoon cinnamon
• ▢ ⅛ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla
• ▢ ¾ cup almond milk
• ▢ 2 teaspoons honey
• ▢ ½ cup fruit filling
• ▢ 2 tablespoons butter

Instructions

 

• Preheat oven to 425 degrees.
• Put the cast-iron skillet into the oven to get hot.
• In a large bowl, combine dry ingredients and whisk to blend.
• In a small bowl, add wet ingredients and mix well.
• Add wet ingredients into dry ingredients and mix well.
• Add fruit and stir to blend.
• Put on an oven mitt and remove the cast-iron skillet from the oven. Drop the butter into the pan and swirl the pan to coat the bottom with hot butter.
• Pour batter into hot cast iron skillet.
• Use a potholder to grab handle and move cast iron skillet to the oven.
• Cook 10-15 minutes until it puffs up.
• Top with powdered sugar and/or syrup.

Notes

Make sure to swirl the batter on the sides for a thick coat.

Nutrition

Serving: 1gCalories: 233kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 155mgSodium: 287mgFiber: 1gSugar: 8g

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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.

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