Gluten Free Dutch Pancake
This Gluten-Free Dutch Pancake (also called a Dutch Baby) is a delicious, puffy oven-baked pancake with a crisp golden edge and a soft, custard-like center. It’s easy to make with simple ingredients and perfect for a sweet or savory topping.
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
For a dairy-free version, use almond or oat milk and replace butter with coconut oil or dairy-free butter.
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.
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.