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A top view of the gluten free Dutch baby pancake. It is dusted in powdered sugar and topped with blueberries.

Fluffy Gluten Free Dutch Baby Pancake

Sandi Gaertner
An easy, super fluffy, gluten free Dutch pancake recipe topped with blueberries. It makes an incredible breakfast.
5 from 3 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 4 people
Calories 240 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • cup gluten free flour blend * see notes
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • 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

  1. 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 1/2 teaspoon.
  2. I used Oatly oat milk, but any non-dairy or regular milk will work in this recipe.
  3. Use plant-based butter to make this gluten-free Dutch baby pancake dairy-free.
  4. 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

Serving: 1sliceCalories: 240kcalCarbohydrates: 23gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 151mgSodium: 138mgPotassium: 117mgFiber: 2gSugar: 9gVitamin A: 515IUVitamin C: 0.01mgCalcium: 92mgIron: 1mg
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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.