Gluten Free Dutch Baby Pancake: German Skillet Pancake
This oven pancake puffs up beautifully in the oven, creating a golden, fluffy center with crisp edges that’s both impressive and easy to make. Made with a gluten-free flour blend, it’s perfect for a cozy breakfast or special brunch
Serving Size 8 slices
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 (8x8 or 9x9) 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.
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- Powdered Sugar & Lemon Zest – Light, fresh, and beautifully simple.
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- Nutella & Sliced Strawberries – Rich and indulgent with a fruity twist.
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- Jam & Whipped Cream – Use your favorite fruit preserves for a sweet and creamy finish.
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- Cinnamon Sugar & Melted Butter – Cozy and nostalgic, like a cinnamon roll pancake.
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- Fresh Herbs & A Squeeze of Lemon – Light, fragrant, and perfect for a savory spin.
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- Avocado, Cherry Tomatoes & Sea Salt – Fresh, simple, and satisfying.
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- Sautéed Mushrooms & Spinach – Earthy and hearty for a brunch-style Dutch baby.
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- Cream Cheese & Smoked Salmon – A fun twist on a bagel brunch.