Gluten-Free Dutch Baby Pancake
By the Gluten Free Recipes team ·
This impressive gluten-free Dutch baby pancake puffs up beautifully in the oven, creating a light and airy center with delightfully crisp edges. Its subtle sweetness and tender texture make it a perfect canvas for your favorite fruit toppings or a dusting of powdered sugar.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, certified gluten-free baking powder, eggs — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Dutch Baby Pancake: When preparing this breakfast recipe, ensure all ingredients, especially the gluten-free flour blend, baking powder, and vanilla extract, are certified gluten-free. Prepare this recipe in a clean environment, using dedicated utensils and cutting boards to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Dutch Baby Pancake: This recipe is gluten-free, relying on a certified gluten-free all-purpose flour blend. It avoids all gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend
- 1 tsp certified gluten-free baking powder
- 2 large eggs
- 0.5 cup milk
- 2 tbsp olive oil or melted butter
- 1 tsp pure vanilla extract
- 0.5 tsp salt
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet (cast iron works best) in the oven to heat up for at least 5 minutes. This step is crucial for achieving the signature puff. While the skillet heats, gather and measure all your ingredients.
- 2
In a medium bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until well combined and no lumps remain. In a separate bowl, whisk the eggs until lightly beaten, then stir in the milk, olive oil or melted butter, and pure vanilla extract until smooth.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined, being careful not to overmix; a few small lumps are perfectly fine. The batter should be pourable but not too thin. Let the batter rest for about 5 minutes while the skillet finishes preheating.
- 4
Carefully remove the hot skillet from the oven. Pour the rested batter into the center of the hot skillet. The batter will sizzle immediately upon contact. Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby is dramatically puffed, golden brown around the edges, and set in the center. Avoid opening the oven door during the first 15 minutes of baking.
- 5
Once baked to perfection, carefully remove the skillet from the oven. Serve the gluten-free Dutch baby pancake immediately while it's still puffed and warm. It's delicious served with fresh berries, a dollop of whipped cream, or a drizzle of maple syrup.
Nutrition (per serving)
Tips & Notes
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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