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.