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!
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.
What type of flour should I use?
The main trick for a perfect gluten-free dutch baby is to use gluten-free oat flour instead of a gluten-free all-purpose flour.
In most of my recipes (like my famous gluten-free chocolate chip cookies and gluten-free pizza crust) I recommend using a high-quality 1:1 gluten-free baking flour.
This flour is usually a blend of several different types of gluten-free flour and a binder like xathan gum. However, using a flour like in a dutch baby results in a gummy, flat gluten-free pancake. This is because the xanthan gum combined with the eggs gives the pancake too much structure which makes it rubbery and dense.
Long story short: Do not use a gluten-free flour blend in this recipe. Rather, use gluten-free oat flour.
I’ve found gluten-free oat flour works perfectly in this recipe. It lends just the right amount of structure and a delicious wholesome flavor.
My favorite brand of gluten-free flour is GF Harvest Oat Flour. You can also easily make your own oat flour from gluten-free oats. Just be sure to buy 100% certified gluten-free oats.
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. If you’re using gluten-free oats (instead of gluten-free oat flour) start by grinding the oats into a fine flour. You will have to stop the blender and shake down the oats several times to get a nice even consistency. (Skip this step if using pre-ground gluten-free oat flour.)
- Add the rest of 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.
Tricks for a delicious gluten-free German pancake
- Use gluten-free oat flour for the best texture and flavor.
- Blend the batter for a smooth texture and easy pouring (but don’t overblend!).
- Add the batter to a hot pan for a puffy pancake with crisp edges.
- 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.
Also be sure to leave a comment/rating below. I’d love to hear from you!
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Gluten-Free Dutch Baby (German Pancake)
Ingredients
- 3 tablespoons butter
- 1 cup gluten-free oat flour, can be made from 1 1/4 cups of oats ground into flour in the blender
- 1/4 teaspoon salt
- 1 cup milk
- 5 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 400 degrees F. Place the butter in a glass 9X13-inch baking dish 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).
- If using oats (instead of oat flour) grind the oats into a fine flour in the blender. This may take a few times of blending then stirring/shaking everything down to get an evenly ground flour.
- 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.
