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.
Well my husband and I and 2yr old and 7month baby licked the pan clean so I guess that tells you how much we loved it!!! My mom made these all the time when I was a kid but I’ve never had a gluten free version that compared til now! 5 stars all the way!!!!
Hooray!! I’m glad you and your family enjoyed it. Thanks for the comment!
I made this as written. It was delicious. I had been missing a puffy pancake since going GF. I agree the buttermilk syrup is worth making!
My kids definitely think the syrup is the best part! I’m glad you enjoyed it!
We weren’t sure if you are supposed to add the melted butter to the rest or keep it in the pan separate. We combined it and then questioned ourselves, ha. Will see how it goes!
Okay so it turned out fine! In fact, we ended up making a second batch (we’re 7 big eaters) and tested not putting the butter in the mixing bowl, left in the pan and poured the rest on top. We liked the texture of the butter mixed in better. They both puffed the same, looked and cooked the same. The first one was more custard and the second more eggy. I did it in my cast iron skillet but next time will use a bigger pan and try to get a double batch in it at one time.
The fam definitely enjoyed the syrup, too. I jokingly called it liquid frosting. LoL
Sorry for the confusion! The butter is supposed to stay in the pan and coat it!
I’ve been seeing so many influencers post about this recipe but none with a GF version. This was so easy. I didn’t quite understand the figure 8 thing but it turned out light and delcious and was quick and easy. I hate making regular GF pancakes or waffles so mixing together and popping in an oven is my ideal. Thank you for the recipe and tips.
This was so delicious! And not very difficult, but it looks so impressive on the plate!
I was wondering if an emersion blender would work instead of a standard blender?
Do you think I can use coconut flour? And if so, what would the ratio be?
Unfortunately coconut flour won’t work here! It has very different properties than gluten-free flour blends – sorry about that!
Will. Almond flour work for this recipe?
Unfortunately it won’t work here! You need the gluten-free all-purpose flour for a light and fluffy texture.
My son cannot have oat flour, do you have another flour recommendation?
You can try sorghum flour! That is the closest substitute.
As far as I know cup4cup doesn’t have oats. From their website here is the ingredients list
White Rice Flour
Brown Rice Flour
Tapioca Flour
Potato Starch
Milk powder
Xanthanan Gum
Are the nutritional facts for the entire pan? Or is that for one square serving?
The nutrition facts are for 1/6 of the recipe! I hope that helps.
Thanks so much for this. I am excited to try for my daughter as she LOVES German Pancake!! It will be a nice surprise on the week end!
I hope you like it! 🙂
I am going to cut it in half since there’s only 2 of us. What sized pan do you think would work?
8 x 8? Seems so easy and good.
Yes that will work great!
Hi! If we use normal flour, is it just 1 cup of flour? My hubby is German and loves these things. Thank you
Yes just 1 cup of normal flour!
This really turned out nicely. More crisp than a regular flour Dutch Baby, but I like that. And you’re right, the xantham gum in GF mixes always does get the pancake rubbery. This was crips, light, tasty, and browned up beautuflly. Thanks for the tip about the figure 8, as it did puff up more than my earlier attempts with GF flours.