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.