A gluten free Dutch Baby pancake is the best way to get warm and comforting gluten free breakfast on the table in about 20 minutes. It feels light but is still filling—and it only looks like it was hard to do!
Maybe you’ve never had a Dutch baby/German pancake, gluten free or otherwise. If not, you’re in for a treat.
If you have had a Dutch baby and have been missing this lovely cross between a pancake and a popover now that you’re gluten free, I’m happy to report that you can have it back. In a big way!
As is especially the case with a super simple recipe like this one, there are a few tricks of the trade. You must select and prepare the few necessary ingredients carefully.
Not just any flour blend will do. You need my gum-free blend. Plus, your eggs and milk must be at room temperature.
And your pan must be hot from the oven when you pour in the batter. That’s what gives rise to that gorgeous, puffy pancake and the even browning.
As with many things, there’s something special about baking it in a cast iron skillet, as it holds heat so well and heats so evenly. But I have made this gluten free Dutch baby successfully in a 9-inch cake pan.
If you can, try to avoid making it in a Pyrex pan, as glass bakes very hot and the pancake is much more likely to burn before it browns.
Wondering about the why some people call it a Dutch Baby, and others a German Pancake? Well, as the story goes, the young daughter of a German restauranteur in Seattle couldn’t pronounce the word “Deutsch,” and instead said “Dutch.”
And so this classic German pancake came to be known as a Dutch baby. Fact or fiction? Who knows. All I know is that it’s ridiculously easy and delicious, and it works like magic every. single. time.
Gluten Free Dutch Baby
1 1/2 tablespoons (21 g) unsalted butter
3/4 cup (6 fluid ounces) milk, at room temperature (any kind, just not nonfat)
3 eggs (150 g, weighed out of shell) at room temperature
3/4 cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)
1/4 teaspoon kosher salt
Preheat your oven to 375°F. In a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan, place the butter. Place the pan with the butter in it in the preheated oven just until the butter is melted, while you make the batter.
In a blender, place the milk, eggs, flour blend and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin. Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan. Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes. Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.
The pancake should release easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it out of the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools. Allow to cool briefly before slicing into wedges and serving warm garnished with fruit, a light dusting of confectioners’ sugar and maybe a dollop of whipped cream (in the winter, I like to serve it with citrus, in the summer with berries).
Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day. Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.