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overhead shot of german pancake in glass pan with berries

Meaningful Eats

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • ¼ cup butter
  • ¾ cup gluten-free all purpose flour
  • 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 425 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