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!
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
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 stick butter 8 tablespoons
Instructions
- Place one stick of butter in bottom of 9x13 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!
Notes
Serving size is ¼ of the whole pancake
*Store leftovers in fridge in airtight container and eat within 2 days. Tastes great reheated in air fryer.
Nutrition
Serving: 2squaresCalories: 455kcalCarbohydrates: 31.2gProtein: 11.9gFat: 30.8gFiber: 0.3gSugar: 6.6g
Tried this recipe?Let us know how it was!