This gluten-free dutch baby (also known as a German pancake) is an easy breakfast favorite! With a light custard base, fluffy sides and edges, and a rich buttery flavor, you’d never guess this is gluten-free!
We’ve made this recipe more times that I can count and learned a few tricks along the way. See all my tips below!
A Dutch baby (aka German pancake) is one of my very favorite easy, crowd-pleasing breakfasts! This gluten-free version has a light custard batter that bakes up puffy and buttery.
I’ve actually experimented with many Dutch baby recipes over the years before finding the secret to making a gluten-free version that actually gets fluffy edges. So many recipes I tried turned out flat and rubbery instead of craggly and light.
Tips for a PERFECT Gluten-Free German Pancake
We’ve made this recipe more times than I can count. Even my 11 year-old can make it all on his own at this point! Here are some things we’ve learned along the way.
- Use a GLASS 9×13 pan
- Use Cup4Cup gluten-free flour (I usually use the brand King Arthur but Cup4Cup works better here.)
- Use whole milk – we like A2 milk.
- Don’t overblend the batter. Just pulse until smooth and combined.
- Swirling the batter into the pan in a figure-8 pattern helps give the German pancake peaks and valleys which contributes to a better overall texture.
What type of flour should I use?
I’ll be honest – making a puffy gluten-free Dutch baby is trickier than you’d think! After a lot of trial and I’ve found Cup4Cup gluten-free flour works the best in this recipe.
I usually use King Arthur gluten-free measure-for-measure flour in most of my recipes (like my famous gluten-free chocolate chip cookies and gluten-free pizza crust). However Cup4Cup works better than any other blend in this recipe.
How to Make a Gluten-Free Dutch Baby
One of my favorite things about german pancakes are that they’re so easy to make! The blender does all the work so clean-up is minimal.
- Start by placing a 9×13 pan in the oven as it preheats with a chunk of butter.
- Add the ingredients to the blender. Don’t overblend the batter – just pulse until combined.
- Blend until smooth.
- Take the hot 9×13 pan out of the oven and pour the batter in a figure-8 shape into the pan. Bake until puffy and golden!
Tip: Swirling the batter into the pan in a figure-8 pattern helps give the German pancake peaks and valleys which contributes to a better overall texture.
My kids love this german pancake baby served with homemade buttermilk syrup. See the recipe below for how to make it! This gluten-free dutch baby is delicious with all kinds of toppings!
Topping Ideas:
- Buttermilk syrup
- Maple syrup
- Fresh berries
- Powdered Sugar
- Nutella
- Jam
If you like this recipe be sure to check out these gluten-free waffles (also made with oat flour!) and my favorite gluten-free pancakes.
If you try this recipe, be sure to leave a comment/rating below. I’d love to hear from you!
Gluten-Free Dutch Baby (German Pancake)
Ingredients
- 1/4 cup butter
- 3/4 cup gluten-free all purpose flour I highly recommend the brand Cup4Cup for this recipe
- 1/4 teaspoon salt
- 1 cup milk preferably whole milk
- 6 eggs
For the Buttermilk Syrup: (optional but delicious!)
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 cup butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish (we've found a GLASS pan works best!) and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
- Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
- Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
- Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!
For the Buttermilk Syrup:
- In a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 3 minutes.
- Off the heat, add the baking soda. Whisk quickly to dissolve, the volume of the syrup will greatly increase. Stir in vanilla extract. Serve warm with the dutch baby.
Notes
- Use a glass 9×13 pan
- Use Cup4Cup gluten-free flour (I usually use the brand King Arthur but Cup4Cup works better here.)
- Use whole milk – we like A2 milk.
- Don’t overblend the batter. Just pulse until smooth and combined.
- Swirling the batter into the pan in a figure-8 pattern helps give the German pancake peaks and valleys which contributes to a better overall texture.
This syrup is delish!! How long is it good in the fridge for?
I’m so glad you like it! The syrup will be good in the refrigerator for up to 5 days.
I added 1/4 cup of vanilla protein powder and it was fantastic!
Such a great idea! Great to know it works with a scoop of protein powder.
This was great! Yummy! Awesome! Inhaled!
Halving the recipe (I love my eighth of a cup measure) I used Bob’s Redmill GF and half and half, in half-size glass pan.
The second time I added an extra egg white, I loved the extra golden crisp fluff the smaller pan makes.
It reminds me of the Yorkshire pudding my mom used to make.
I am going to experiment with ramekins.
THANK YOU!!
Thanks for the helpful comment! I’m so glad it turned out for you. If you experiment with ramekins let me know 🙂
I loved how easy these german pancakes were to make. My kids loved them too! 🙂
I’m so glad it turned out for you!