Gluten Free Dutch Baby (German Pancake)
Gluten Free Dutch Baby Pancake, AKA German Pancake. Whatever you call it, this pancake is easy to make and tastes delicious! It’s sure to please even your pickiest eaters!
When I first heard about a German Pancake, I immediately wondered if I could use gluten free all purpose flour in place of regular flour and still get that fluffy pancake effect. So I gathered all of the ingredients I would need and immediately got to work creating this delicious oven pancake.
What makes a German pancake different than a regular pancake is that it’s made in the oven, and it’s made with lots of eggs so it puffs up when it bakes but the edges still get crispy. But as with any pancake, you can top your dutch baby any way you’d like: fresh fruit, whipped cream, powdered sugar, maple syrup, or your favorite pancake toppings!
For the milk in this recipe, you can use regular milk, almond milk, coconut milk, or oat milk. Whatever you have on hand will work here!
If you make this Gluten Free Dutch Baby (German Pancake) and enjoy it as much as we do, let us know what you think!
What ingredients you need to make this Gluten Free Dutch Baby (German Pancake):
- 1 cup gluten free flour (or regular flour)
- 1 cup milk of choice (I use unsweetened almond milk)
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 stick butter (8 tablespoons)
How to bake gluten free dutch baby (German pancake):
- Place one stick of butter in bottom of 9×13 baking dish and place it in the oven while it preheats to 420°F (pull the dish out once the butter has melted completely to prevent it from burning)
- In a blender or bowl of your stand mixer, add flour, milk, eggs, vanilla, salt, and sugar and blend or mix together until smooth and combined
- Pour batter over melted butter and place the baking dish back in the oven for 20 minutes at 420°
- I suggest leaving your oven light on so you can watch your dutch baby rise!
- Once your oven pancake is finished baking, top it with powdered sugar and maple syrup and dig in!
A few of my other favorite gluten free breakfast recipes:
Gluten Free Dutch Baby (German Pancake)
Equipment
- Blender or Mixer
Ingredients
- 1 cup gluten free flour or regular flour
- 1 cup milk of choice
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 stick butter 8 tablespoons
Instructions
- Place one stick of butter in bottom of 9×13 baking dish and place it in the oven while it preheats to 420°F (pull the dish out once the butter has melted completely to prevent it from burning)
- In a blender or bowl of your stand mixer, add flour, milk, eggs, vanilla, salt, and sugar and blend or mix together until smooth and combined
- Pour batter over melted butter and place the baking dish back in the oven for 20 minutes at 420°
- I suggest leaving your oven light on so you can watch your dutch baby rise!
- Once your oven pancake is finished baking, top it with powdered sugar and maple syrup and dig in!
