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+ servings

Gluten Free Dutch Baby Pancakes

Sandi Gaertner
Easy gluten free Dutch pancake recipe topped with blueberries
5 from 2 votes
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


  • ¾ cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • ¼ teaspoon cinnamon
  • 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


  • 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.


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


Serving: 1gCalories: 233kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 155mgSodium: 287mgFiber: 1gSugar: 8g
Keyword gluten free Dutch baby pancake, gluten free puff pancake
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