Gluten-Free Dutch Baby Pancake
A puffy, golden Dutch baby pancake made from a quick blender batter of eggs, milk and gluten-free flour blend, poured into a sizzling buttered skillet and baked until it rises high. Finish with lemon and powdered sugar.
At a glance: This easy breakfast recipe yields 3 servings in about 45 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including eggs, whole milk, gluten-free all-purpose flour blend with xanthan gum — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.
Cross-Contamination Warning for Gluten-Free Dutch Baby Pancake: When preparing this breakfast recipe, cast-iron skillets can hold residue from earlier breaded or floured cooking; scrub and re-oil yours before use, or use one kept for gluten-free baking. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Dutch Baby Pancake: The batter uses a gluten-free all-purpose flour blend instead of flour that contains gluten. Use a flour blend, vanilla and powdered sugar labeled gluten-free.
Ingredients
Shop links on this page are for gluten-free all-purpose flour blend with xanthan gum, granulated sugar, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Use room-temperature eggs and milk for the Dutch baby. Cold batter cools the hot pan and the pancake will not puff as high.
- Keep the oven door closed for the first 15 minutes. A rush of cool air makes the Dutch baby collapse before it sets.
- Serve the Dutch baby within a minute or two of baking. It is meant to sink as it cools, but it tastes best while the edges are still crisp.
Common questions
What cross-contamination risk is specific to Gluten-Free Dutch Baby Pancake?
Check eggs, at room temperature, whole milk, at room temperature, gluten-free all-purpose flour blend with xanthan gum before they go into Gluten-Free Dutch Baby Pancake. Cast-iron skillets can hold residue from earlier breaded or floured cooking; scrub and re-oil yours before use, or use one kept for gluten-free baking. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Dutch Baby Pancake use?
Gluten-Free Dutch Baby Pancake relies on 1/2 cup gluten-free all-purpose flour blend with xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.
Learn More
Editorial team for Gluten Free Recipes
Pages on Gluten Free Recipes are published under the byline "Gluten Free Recipes team". That is the name of the site's editorial team. Recipes are written with AI tools and automation, and the team reviews flagged items. We check each page before it is published. How we make our recipes.
Recipes and images on this site are AI-assisted. They pass automated checks, and the team reviews flagged items.
