If you’re looking for a light, fluffy, and delicious breakfast that’s easy to make, a gluten free Dutch pancake is a perfect choice. Also known as a Dutch baby or German pancake, this oven-baked dish is crisp on the outside and tender inside, making it a favorite for many.
Unlike traditional pancakes, a Dutch pancake is baked in a hot cast iron skillet, allowing the batter to rise and form a beautifully golden, puffed-up shape. If you’re exploring more ways to enjoy a gluten free breakfast, you might also love this gluten free breakfast casserole with potatoes for a hearty morning meal.
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Why Choose a Gluten Free Dutch Pancake?
A gluten free Dutch pancake is a fantastic option for those who want a quick, satisfying, and customizable breakfast. Here are some reasons why it stands out:
- No flipping required – Unlike traditional pancakes, this one is baked in the oven, making it completely hands-free.
- Fluffy yet crispy texture – The pancake puffs up beautifully and develops a crispy edge while maintaining a soft, custard-like center.
- Perfect for sweet or savory toppings – Whether you love fresh berries, honey, or even cheese and herbs, this pancake works with both sweet and savory flavors.
- Gluten free and nutritious – A great choice for those avoiding gluten while still enjoying a rich and filling breakfast.
If you’re searching for more gluten free breakfast inspiration, check out this guide on what to eat for breakfast without eggs or gluten for alternative meal ideas.
Ingredients for the Perfect Gluten Free Dutch Pancake
Essential Ingredients:
- 1 ½ tbsp unsalted butter – This helps create a crispy edge and adds richness to the pancake.
- ¾ cup milk (room temperature) – Dairy or non-dairy milk works well, but it must be at room temperature for best results.
- 3 large eggs (room temperature) – Helps with the structure and fluffiness of the pancake.
- ¾ cup gluten free flour blend – A well-balanced mix of rice flour, potato starch, and tapioca starch is recommended.
- ¼ tsp salt – Enhances the overall flavor.
Optional Additions for Extra Flavor:
- 1 tsp vanilla extract – Adds a subtle sweetness and depth of flavor.
- ½ tsp cinnamon or nutmeg – Perfect for a warm, spiced taste.
- Zest of 1 lemon – A hint of citrus brightens the flavor.
If you’re looking for a naturally sweet alternative, try these gluten free banana pancakes for a delicious variation.
Step-by-Step Guide to Making a Gluten Free Dutch Pancake
1. Preheat & Prepare the Pan
- Preheat your oven to 375°F (190°C). A hot oven ensures that the pancake puffs up properly.
- Place butter in a cast iron skillet (or oven-safe pan) and put it in the oven to melt. This step is crucial, as a hot pan helps the pancake rise quickly.
2. Blend the Batter
- In a blender, combine:
- Milk, eggs, gluten free flour, and salt.
- Blend until smooth and lump-free. (Tip: Using room temperature ingredients prevents clumping.)
3. Bake to Perfection
- Remove the hot skillet from the oven and swirl the melted butter around to coat the pan evenly.
- Immediately pour in the batter and return the pan to the oven.
- Bake for 12-15 minutes, rotating the pan halfway through. The pancake should puff up and turn golden brown.
4. Serve & Enjoy!
- Once baked, remove the pancake from the oven. It will start to deflate slightly – this is completely normal.
- Serve warm with powdered sugar, fresh fruit, honey, or maple syrup.
Expert Tips for the Best Gluten Free Dutch Pancake
1. Use the Right Flour Blend
A gluten free flour blend without xanthan gum works best for a smooth, airy texture. Xanthan gum can make the batter too thick, preventing it from spreading and puffing up properly. Look for a blend containing white rice flour, potato starch, and tapioca flour for the best results.
2. Room Temperature Ingredients
Cold eggs or milk can cause the batter to become lumpy and affect how well it rises in the oven. Let all ingredients sit at room temperature for at least 15 minutes before mixing.
3. A Hot Pan is Key
Preheating your cast iron skillet or oven-safe pan before adding the batter ensures a crispy bottom and light, fluffy top. If the pan isn’t hot enough, the pancake won’t rise properly.
4. Don’t Open the Oven Too Soon
Avoid opening the oven door within the first 10-12 minutes of baking. A sudden drop in temperature can prevent the pancake from fully puffing up.
5. Blend the Batter Well
A smooth, lump-free batter is crucial. Using a blender or whisk ensures all ingredients are fully incorporated for an even rise and soft texture.
6. Serve Immediately for the Best Texture
A Dutch pancake is best eaten fresh while it’s warm and slightly crispy. It will naturally deflate a little after coming out of the oven, but serving it right away helps maintain its light and airy consistency.
7. Experiment with Flavors and Toppings
Try adding vanilla extract, cinnamon, or lemon zest for extra flavor. Sweet or savory toppings like fresh fruit, maple syrup, smoked salmon, or cheese can elevate your pancake.
Looking for a high-protein option? Try these gluten free protein pancakes for a nutritious and satisfying breakfast alternative.
Follow these tips, and you’ll have a perfect gluten free Dutch pancake every time! 🚀
Variations: Sweet & Savory Twists
Sweet Versions:
- Apple Cinnamon – Add sautéed apples and a sprinkle of cinnamon.
- Chocolate Chip – Fold in mini chocolate chips before baking.
- Berry Bliss – Top with fresh blueberries, raspberries, or strawberries.
Savory Versions:
- Cheese & Herb – Add shredded cheddar and fresh thyme.
- Spinach & Feta – Crumble in feta cheese with sautéed spinach.
- Smoked Salmon – Top with smoked salmon and a dollop of Greek yogurt.
Frequently Asked Questions (FAQs)
1. Why Didn’t My Pancake Puff Up?
- The pan wasn’t hot enough before pouring in the batter. Always preheat your skillet.
- The oven door was opened too early, causing heat loss. Avoid checking too soon.
- The batter wasn’t blended properly, leading to uneven rising. Make sure it’s smooth and lump-free.
2. Can I Make This Without Eggs?
Yes! Try these substitutes:
- ¼ cup unsweetened applesauce per egg
- 1 tbsp ground flaxseed + 3 tbsp water per egg (let sit for 5 minutes)
3. How Long Does a Gluten Free Dutch Pancake Stay Fresh?
- Best enjoyed fresh, but you can store it in the fridge for up to 2 days.
- To reheat, warm in a 300°F oven for 5-7 minutes.
4. Can I Make This Dairy-Free?
Yes! Simply swap out dairy ingredients:
- Use almond, oat, or coconut milk instead of regular milk.
- Replace butter with coconut oil or vegan butter.
5. What’s the Best Flour for This Recipe?
A gum-free gluten free flour blend works best. It should contain:
- White rice flour
- Potato starch
- Tapioca flour
6. Can I Use a Regular Pan Instead of Cast Iron?
Yes, but a cast iron skillet gives the best results. If needed, use:
- A ceramic or oven-safe non-stick skillet
- A 9-inch cake pan (edges won’t be as crispy)
Final Thoughts: Try This Recipe Today!
A gluten free Dutch pancake is a simple, delicious, and impressive breakfast option that requires minimal effort. Whether you prefer it sweet with fruit and honey or savory with cheese and herbs, this dish is versatile and sure to be a hit.
Try this recipe today and let us know how it turned out! What are your favorite toppings? Drop a comment below! 🚀
Gluten Free Dutch Pancake
Equipment
- 10-12 inch oven-safe skillet (cast iron preferred)
- Mixing bowl
- Whisk or blender
- Measuring cups and spoons
- Oven
Ingredients
- 3 large eggs
- ¾ cup 180ml milk (or dairy-free alternative)
- ½ cup 65g gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon cornstarch
- 1 tablespoon sugar optional
- ½ teaspoon salt
- 1 teaspoon vanilla extract optional
- 2 tablespoons unsalted butter or dairy-free alternative
Instructions
- Preheat the oven to 425°F (220°C). Place a cast-iron skillet inside to heat up.
- Prepare the batter: In a mixing bowl, whisk together eggs, milk, gluten-free flour, cornstarch, sugar, salt, and vanilla extract until smooth. You can also blend them in a blender for a smoother consistency.
- Melt the butter: Once the oven is preheated, carefully remove the hot skillet and add butter, swirling to coat the bottom.
- Bake the pancake: Pour the batter into the hot skillet and immediately return it to the oven. Bake for 18-20 minutes until puffed up and golden brown.
- Serve immediately: The pancake will deflate slightly as it cools. Top with powdered sugar, fresh berries, syrup, or a squeeze of lemon juice.
Notes
Make sure the oven and skillet are fully preheated for the best puff.
Serve immediately for the best texture, as it will deflate quickly after baking.
Yummy
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