Gluten-Free Dutch Baby Pancakes

A Dutch baby is breakfast pyrotechnics — batter hits a screaming-hot buttered skillet and climbs the walls into golden cliffs and a custardy floor. Steam does the lifting, not gluten, so the GF version puffs just as theatrically. Serve with lemon and powdered sugar before it deflates.

Yield: One skillet, serves 3 · Time: 30 min

Ingredients

• 3 eggs, room temperature
• 2/3 cup (160 ml) milk, room temperature
• 2/3 cup (95 g) gluten-free all-purpose flour blend
• 1 tbsp sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 3 tbsp butter
• Lemon wedges, powdered sugar, berries

Directions

1. Heat a 10-inch cast iron skillet in a 425°F (220°C) oven for 10 minutes.
2. Blend the eggs, milk, flour, sugar, vanilla, and salt for 20 seconds; rest while the pan heats.
3. Swirl the butter in the hot skillet until foaming.
4. Pour in the batter and bake 18–20 minutes without opening the door.
5. Rush it to the table, squeeze lemon over, and dust with sugar.

Pro tip: Room-temperature eggs and milk are the launch fuel — cold batter is why Dutch babies refuse to climb.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.