Gluten Free Dutch Baby Recipe


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!

Our dear friend Pamela Salzman’s Dutch baby pancake recipes, as well as Allison’s from A Girl Defloured, were our inspirations. It took quite a few tries to get this recipe as delicious as it is!

We hope you enjoy our recipe as much as we do! Scroll down for the full recipe and watch our recipe video below.

We used quite a few gluten-free flours and dairy-free milks to get this exact recipe. The first few gluten-free Dutch babies didn’t rise like we wanted or the consistency was too dense. In the end, we found that less flour with almost equal parts liquid gave us this baked gold! We find that Pamela’s dairy-free bread and pancake mix works much better with most pastries than almond or coconut flour.

If you’ve found a good ratio with almond or coconut flour and still had these dutch babies fluff, let us know! 

Making Our Gluten Free Dutch Baby Recipe:

Ingredients List for a Dairy Free Dutch Baby!:

2 Tbsp Butter, unsalted (or coconut oil for dairy-free)
3 large eggs, room temperature
½ Cup and 2 Tbsp almond milk
½ Cup of cup for cup gluten free flour blend (we used Pamela’s dairy-free bread and pancake mix)
¼ 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)


The Method to Make These Gluten Free German Pancakes!

– 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!


Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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