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–+ servings
Gluten-free Dutch baby pancake slices stacked on a white plate, topped with desiccated coconut, blueberries, and red currants
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Dutch Baby Pancake (Gluten-Free)

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Cuisine: American
Course: Breakfast, Brunch
Servings 2
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Description

Everything you want in a weekend breakfast. This gluten-free German pancake puffs up beautifully in the oven, with buttery crisp edges and a soft custardy center. Easier than it looks and better than it has any right to be.

Ingredients
 

The Batter

  • 4 large eggs room temperature
  • ⅓ cup gluten-free flour
  • ½ cup almond milk room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pink himalayan salt
  • A pinch of ground nutmeg optional

For the Dish and Toppings

  • 3 tablespoons unsalted butter
  • Desiccated coconut, fresh berries, sliced bananas, and honey to serve (or pure maple syrup, powdered sugar, or any fruit toppings of your choice)

Instructions

  • Preheat the oven: Line a baking dish with baking paper and place it on the middle rack. Preheat the oven to 220°C (425°F) with the dish inside.
  • Blend the batter: Add the eggs, almond milk, gluten-free flour, vanilla, salt, and nutmeg into a blender. Blend on high for 20 to 30 seconds until smooth and frothy.
  • Melt the butter: Carefully remove the hot baking dish from the oven using a thick oven mitt. Drop the butter into the center and swirl until completely melted and coating the bottom and sides. It should be bubbling.
  • Pour and bake: Pour the batter straight into the center of the melted butter. Do not stir. Slide the dish back into the oven and bake for 20 to 25 minutes until puffed up, golden, and the edges have climbed up the dish.
  • Serve immediately: Remove from the oven. It will start to deflate within a minute, that's completely normal. Sprinkle with desiccated coconut, fresh berries, sliced bananas, and a drizzle of honey. Slice into wedges and serve hot.

Notes

  • Room temperature is key. Cold eggs and milk will stop it from puffing up properly. If you forgot to pull them out ahead of time, place the eggs in a bowl of warm water for 5 minutes and microwave the milk for about 10 seconds to take the chill off.
  • Don't open the oven door during the first 15 minutes of baking. A sudden drop in temperature can cause the pancake to collapse early.
  • No baking dish? A heavy oven-safe stainless steel skillet or a ceramic baking dish will work too. Just make sure whatever you use has enough depth to hold the batter as it rises.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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