Our Gluten Free Dutch Baby Recipe has quickly become a household favorite. Also known as German pancakes or puffed pancakes… Dutch babies are basically baked pancakes, but a description like that doesn’t do this baby justice!
Dutch babies have the consistency of a crepe and doughy like donuts. If that doesn’t make you want stop what you’re doing to make this immediately, we don’t know what would!
We hope you enjoy our recipe as much as we do! Scroll down for the full recipe and watch our recipe video below.Print
2 Tbsp Butter, unsalted (or coconut oil for dairy-free)
3 large eggs, room temperature
1/2 Cup and 2 Tbsp almond milk
1/2 Cup of cup for cup gluten free flour blend (we used Pamela’s dairy-free bread and pancake mix)
1/4 tsp Celtic sea salt
1 Tbsp Coconut sugar
2 tsp Vanilla extract
Optional toppings: maple syrup, fresh fruit, jam, fresh coconut whipped cream, melted coconut mana/butter, melted cacao spread, or melted chocolate (we love Eating Evolved)
– Preheat the oven to 425 degrees. Place the butter in a cast iron skillet or pie plate and heat on stove top until butter has melted. Swirl melted butter around the sides of the skillet.
– Add eggs, almond milk, gluten free flour, salt, coconut sugar, and vanilla to a blender and process for 1 minute.
– Pour batter into the skillet with the melted butter and bake until puffed and set, about 20 minutes.
Serve immediately with desired accompaniments. The Dutch baby will deflate as it cools, but not to worry! It is still delicious!!
NOTE: Room temperature ingredients truly make the pancake rise the best.
We Hope You Enjoy! Comment Below If You Made These Delicious Babies 🙂
Our dutch baby is surely sweet, not savory!
- Prep Time: 5 minutes
- Cook Time: 20 minutes