Gluten-Free Dutch Baby (German Pancake)

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 a high quality gluten-free flour. You can use oat flour or an all-purpose blend.

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.

For this recipe, I like using King Arthur Flour Gluten-Free All Purpose Flour (not my usual Gluten-Free Measure-for-Measure Flour) that doesn’t contain xanthan gum for this recipe.

A blend with xanthan gum will work fine but might not be as puffy. This is because xanthan gum binds the pancake more than needed.

You can also use gluten-free oat flour 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.

1. Start by placing a 9×13 pan in the oven as it preheats with a chunk of butter.
2. Add the ingredients to the blender. Don’t overblend the batter – just pulse until combined.
3. Blend until smooth.
4. 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 all-purpose flour (without xanthan gum) or 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)

Author: Erin Collins

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

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!

5 from 3 votes

Servings: 6

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Ingredients

• ▢ 3 tablespoons butter
• ▢ 1 cup gluten-free all purpose flour, preferably a brand WITHOUT xanthan gum but any kind will work, you can also use oat flour (flour I use is linked below)
• ▢ 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 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.

Recipe Notes

I like using King Arthur Flour Gluten-Free All Purpose Flour (not my usual Gluten-Free Measure-for-Measure Flour) that doesn't contain xanthan gum for this recipe. A blend with xanthan gum will work fine but might not be as puffy. 

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.

MAKE IT DAIRY-FREE: I've made this with vegan butter and almond milk with good results. The pancake won't get as puffy and brown with almond milk but will still be delicious. 

Nutrition Facts

Gluten-Free Dutch Baby (German Pancake)

Amount Per Serving

Calories 497.67 Calories from Fat 261

% Daily Value*

Fat 29.01g45%

Saturated Fat 16.15g101%

Cholesterol 225.67mg75%

Sodium 569.5mg25%

Potassium 215.6mg6%

Carbohydrates 49.81g17%

Fiber 1.3g5%

Sugar 36.72g41%

Protein 10.6g21%

Vitamin A 984.14IU20%

Calcium 110.81mg11%

Iron 1.57mg9%

* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION INFORMATION:

Calories: 497.67kcal