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!
For the Buttermilk Syrup: (optional but delicious!)
Preheat the oven to 425 degrees F. Place the butter in a 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).
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.
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.