Gluten-free Dutch Baby Pancakes are a golden, puffy breakfast treat that feels fancy but is surprisingly simple to make. Baked in a hot cast iron pan, they puff up dramatically in the oven to become a puff pancake that is light, airy, and slightly crisp at the edges. Despite the name, they’re not actually Dutch—it most likely is a misnomer for the word “Deutsch,” the German word for German. They are probably more appropriately named German pancakes.
But no matter what you call them, these gluten-free dutch babies are great for brunch or for any special occasion. We like this oven pancake for Christmas morning as they are simple to whip together and then bake in the oven for about 30 minutes.
It doesn’t take much effort to make these gluten-free dutch babies: just add some gluten free flour blend to a blender with some milk (or oat milk), eggs and a few other ingredients, then pour the batter into a hot skillet and bake. The result is a custardy interior and a puffy pancake that I love to serve with some fresh fruit or a drizzle of maple syrup.
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Table of contents
- Why You’ll Love This Gluten Free Dutch Baby Pancake Recipe:
- What Equipment is Needed for this Recipe
- What Ingredients are Needed
- Simple Ingredients Needed for Homemade Gluten Free Dutch Baby Pancakes
- Overview of Instructions
- Topping Ideas
- Tips & Substitutions
- More Gluten Free Breakfast Recipes
- FAQ
- Thank You For Reading
Why You’ll Love This Gluten Free Dutch Baby Pancake Recipe:
- Simple Ingredients: You only need a handful of pantry staples to make this show-stopping breakfast—gluten-free flour blend, eggs, milk, and a few basic seasonings.
- Easy Swaps for Dairy Free:This German pancake recipe can easily be made dairy free, too. Simply replace the whole milk with oat milk, coconut milk or your other favorite dairy-free milk replacement product.
- Top with Your Favorite Toppings: This fluffy pancake is the perfect canvas for sweet and simple toppings. Go classic with a squeeze of lemon, a sprinkle of lemon zest, and powdered sugar, or make it extra special with a handful of fresh berries and a dollop of whipped cream. A drizzle of maple syrup or some of your favorite jam adds just the right touch of sweetness too, you really can’t go wrong here!
What Equipment is Needed for this Recipe
Cast Iron Skillet: This recipe fills a 9-inch cast iron skillet or a 10-inch cast-iron skillet well. It is essential for achieving that dramatic puff and crispy edges. A well-seasoned skillet holds heat evenly and gives the best results.
- Using the appropriate-sized skillet helps to ensure you get the best puffy center and crisp edges. If you need to double the recipe, use a larger skillet.
Blender or Mixing Bowl + Whisk: A high powered blender makes it super easy to get a smooth batter with minimal effort, but a mixing bowl and whisk will also do the job just fine. I’ve had great success with either option but used a bowl and whisk for the photos.
What Ingredients are Needed
Simple Ingredients Needed for Homemade Gluten Free Dutch Baby Pancakes
Gluten-Free Flour Blend – Use your favorite gluten-free all-purpose flour
blend to help make this quick and easy.
Eggs – These give the Dutch baby its fluffy texture, signature rise, and custardy texture. Much like a popover or Yorkshire Pudding.
Milk or Dairy-Free Alternative – Regular milk works great, but oat milk, almond milk, or another plant-based option makes it dairy-free.
Vanilla Extract – Adds a warm, sweet depth of flavor.
Salt – Just a pinch to balance the sweetness.
Butter or Dairy-Free Butter – For greasing the pan and adding rich flavor (try plant-based butter or even coconut oil if needed).
Overview of Instructions
Follow the Recipe Card for full instructions
- Preheat the skillet: Place your cast iron skillet in the oven with the butter, then preheat the oven to 375°F.
- Blend the wet ingredients: In a blender, combine the eggs, milk, and vanilla. Pulse a few times until the mixture is just smooth.
- If mixing by hand in a large bowl, whisk until the the eggs are fully blended with the milk and vanilla.
- Add dry ingredients: Add the gluten-free flour blend and salt, then blend or whisk until the batter is smooth and no large streaks of egg remain. A few small lumps are okay.
- You can also add 1 tablespoon of sugar if you prefer it a little sweet.
- Pour batter: Carefully remove the hot cast iron skillet from the hot oven. The butter should be fully melted and sizzling. Pour the batter into the hot pan in a swirling or figure-eight motion to encourage an even rise and maximum puff.
- Bake without peeking: Quickly return the skillet to the oven and bake for 25–30 minutes. Avoid opening the oven door during baking—any drop in temperature can cause the Dutch baby to deflate.
- Remove from Oven: Carefully remove the gluten-free Dutch baby pancake from the oven when the edges are deeply golden brown and crisp. The center should be set and puffed, though it may deflate slightly as it cools—that’s completely normal.
- The top may have a few golden spots, and the pancake should pull slightly away from the sides of the skillet. If the center still looks wet or jiggly, give it a few more minutes to finish baking.
Topping Ideas
Need some inspiration for how to serve your gluten-free Dutch baby pancake? Whether you’re planning a cozy breakfast or a build-your-own brunch bar, these sweet and savory topping ideas are sure to impress for special occasions!
Sweet Toppings:
- Maple Syrup & Fresh Berries – A classic combo that never fails.
- Powdered Sugar & Lemon Zest – Light, fresh, and beautifully simple.
- Nutella & Sliced Strawberries – Rich and indulgent with a fruity twist.
- Jam & Whipped Cream – Use your favorite fruit preserves for a sweet and creamy finish.
- Cinnamon Sugar & Melted Butter – Cozy and nostalgic, like a cinnamon roll pancake.
Savory Toppings:
- Fresh Herbs & A Squeeze of Lemon – Light, fragrant, and perfect for a savory spin.
- Avocado, Cherry Tomatoes & Sea Salt – Fresh, simple, and satisfying.
- Sautéed Mushrooms & Spinach – Earthy and hearty for a brunch-style Dutch baby.
- Cream Cheese & Smoked Salmon – A fun twist on a bagel brunch.
Tips & Substitutions
No Cast Iron? No Problem:
If you don’t have a cast iron skillet, you can still make this recipe using an oven-safe casserole dish (8×8 or 9×9) or a 9-inch pie pan. Place the dish in the oven with the butter while it preheats, just like you would with a skillet. It may not puff quite as high, but it will still bake up beautifully with golden edges and a custardy center.
Position Your Oven Rack:
For best results, place your oven rack in the middle position. This allows for even air circulation and helps your Dutch baby rise properly without over browning on the top or bottom.
Dairy-Free Option:
Substitute the milk with a plant-based alternative like oat milk, almond milk, or coconut milk. Use dairy-free butter or refined coconut oil for greasing the pan.
Add a Little Sweetness:
The base recipe isn’t overly sweet, so if you like your pancakes a little sweeter, feel free to whisk in 1 tablespoon of sugar or maple syrup into the batter before baking.
Egg-Free?
This recipe relies heavily on eggs for structure and puff, so egg substitutes can be tricky. However, you could experiment with a chickpea flour egg replacer or a commercial blend meant for baking, though results may vary.
More Gluten Free Breakfast Recipes
If you’re looking for another delicious way to start the day, try my Gluten Free Sourdough Discard Waffles—they’re crisp on the outside and fluffy on the inside.
Or, keep it cozy with a stack of my gluten-free version of Gluten Free Sourdough Discard Pancakes, perfect for slow mornings and topped with your favorite syrup or fruit.
FAQ
There are a few possible reasons: the skillet may not have been hot enough when the batter was added, the oven door may have been opened during baking (causing a drop in temperature), or the batter wasn’t fully blended. Make sure your cast iron skillet is piping hot with melted butter before pouring in the batter, and avoid opening the oven until it’s done baking.
Yes! You can substitute the milk with a dairy-free alternative like oat milk, almond milk, or coconut milk. For the butter, use a dairy-free butter or refined coconut oil. It still puffs beautifully and tastes delicious!
You can mix the batter up to an hour in advance and keep it in the fridge, but for best results, bring it to room temperature before baking. A cold batter in a hot skillet won’t rise as well.
Thank You For Reading
As a stay-at-home mom, your support means the world to me! I hope you love this recipe as much as we do. If you try it, let me know in the comments below—I’d love to hear how it turned out for you!
Don’t forget to pin it on Pinterest, share it with a friend, or leave a review to help others discover it. And if you’re on Instagram, tag me @joanna_overly so I can see your delicious creations. Your support helps me continue creating new recipes—thank you so much!
Gluten Free Dutch Baby Pancake: German Skillet Pancake
Equipment
- Cast iron skillet 9 or 10 inch works best for this amount of batter.
- Blender or bowl with a wire whisk
Ingredients
- 4 Tablespoons Butter or Dairy-Free Butter
- 6 Large Eggs
- 1 Cup Milk or Dairy Free milk alternative
- 1 Teaspoon Vanilla Extract
- 1 Cup Gluten-Free Flour Blend
- 1/4 Teaspoon Salt
Instructions
- Place your cast iron skillet in the oven with the butter, then preheat the oven to 375°F.4 Tablespoons Butter
- In a blender, combine the eggs, milk, and vanilla. Pulse a few times until the mixture is just smooth.6 Large Eggs, 1 Cup Milk, 1 Teaspoon Vanilla Extract
- If mixing by hand in a large bowl, whisk until the the eggs are fully blended with the milk and vanilla.
- Add dry ingredients, the gluten-free flour blend and salt, then blend or whisk until the batter is smooth and no large streaks of egg remain. A few small lumps are okay.1 Cup Gluten-Free Flour Blend, 1/4 Teaspoon Salt
- You can also add 1 tablespoon of sugar if you prefer it a little sweet.
- Pour batter: Carefully remove the hot cast iron skillet from the oven. The butter should be fully melted and sizzling. Pour the batter into the hot pan in a swirling or figure-eight motion to encourage an even rise and maximum puff.
- Bake without peeking: Quickly return the skillet to the oven and bake for 25–30 minutes. Avoid opening the oven door during baking—any drop in temperature can cause the Dutch baby to deflate.
- Remove from Oven: Carefully remove the gluten-free Dutch baby pancake from the oven when the edges are deeply golden brown and crisp. The center should be set and puffed, though it may deflate slightly as it cools—that's completely normal.
- The top may have a few golden spots, and the pancake should pull slightly away from the sides of the skillet. If the center still looks wet or jiggly, give it a few more minutes to finish baking.
- Slice it into 8 pieces (like a pie or pizza), then serve warm with your favorite toppings! Check the notes section for tasty topping inspiration—and enjoy every bite.
Notes
Tips & Substitutions
No Cast Iron? No Problem:If you don’t have a cast iron skillet, you can still make this recipe using an oven-safe casserole dish (8×8 or 9×9) or a 9-inch pie pan. Place the dish in the oven with the butter while it preheats, just like you would with a skillet. It may not puff quite as high, but it will still bake up beautifully with golden edges and a custardy center. Position Your Oven Rack:
For best results, place your oven rack in the middle position. This allows for even air circulation and helps your Dutch baby rise properly without over browning on the top or bottom. Dairy-Free Option:
Substitute the milk with a plant-based alternative like oat milk, almond milk, or coconut milk. Use dairy-free butter or refined coconut oil for greasing the pan. How to Double: To double the recipe, use a larger cast iron skillet, such as a 12- to 14-inch pan, to ensure the batter has enough room to rise and cook evenly.
Topping Ideas
Sweet Toppings:-
- Maple Syrup & Fresh Berries – A classic combo that never fails.
-
- Powdered Sugar & Lemon Zest – Light, fresh, and beautifully simple.
-
- Nutella & Sliced Strawberries – Rich and indulgent with a fruity twist.
-
- Jam & Whipped Cream – Use your favorite fruit preserves for a sweet and creamy finish.
-
- Cinnamon Sugar & Melted Butter – Cozy and nostalgic, like a cinnamon roll pancake.
-
- Fresh Herbs & A Squeeze of Lemon – Light, fragrant, and perfect for a savory spin.
-
- Avocado, Cherry Tomatoes & Sea Salt – Fresh, simple, and satisfying.
-
- Sautéed Mushrooms & Spinach – Earthy and hearty for a brunch-style Dutch baby.
-
- Cream Cheese & Smoked Salmon – A fun twist on a bagel brunch.
Be Sure to Always Double Check Ingredient Labels
It is always best practice to double check your ingredient labels for hidden sources of allergens. Also, please note the nutrition information is automatically calculated and should only be used as an approximation. It may vary based on ingredient brands, portion sizes, and preparation methods. For specific dietary or medical needs, consult a healthcare professional or registered dietitian.
