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!
- 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)
- ¼ teaspoon salt
- 1 cup milk preferably whole milk
- 6 eggs
For the Buttermilk Syrup: (optional but delicious!)
- 1 cup sugar
- ½ cup buttermilk
- ½ cup butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla
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.
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.
Calories: 497.67kcal | Carbohydrates: 49.81g | Protein: 10.6g | Fat: 29.01g | Saturated Fat: 16.15g | Cholesterol: 225.67mg | Sodium: 569.5mg | Potassium: 215.6mg | Fiber: 1.3g | Sugar: 36.72g | Vitamin A: 984.14IU | Calcium: 110.81mg | Iron: 1.57mg