Funny name, Dutch Baby, but you might also know it as a “Dutch Baby Pancake” or a “Bismark.” Traditionally made with gluten, or as in this delicious gluten free version, a Dutch Baby is a stunning, puffy, oversized oven-baked pancake that can be described as a happy in between of a popover and a crêpe.
This gluten free Dutch Baby recipe, made with gfJules Gluten-Free All-Purpose Flour, is as light, airy, and delicious as the traditional version—but without the gluten. gfJules Flour ensures a smooth, lump-free batter with absolutely no grittiness. What you get instead is a perfectly puffed, decadent pancake that is so satisfying, no one will ever guess it’s gluten-free.
Whether you’re gluten-intolerant, baking for someone with celiac disease, or simply looking to try something new, this version offers the same rich flavor and delicate texture as the original—no compromises.
History of the Dutch Baby
The Dutch Baby recipe has roots tracing back to early 20th-century America, despite the “Dutch” in its name. The original dish is believed to have come out of the kitchens of German (Deutsch) immigrants to the U.S., and was likely a variation on German “pfannkuchen.” It was first popularized in the early 1900s in Seattle, Washington.
The pancake’s defining characteristic is its dramatic puffing up in the oven, which then sinks as it cools, creating a crispy, golden edge and a soft, tender center, making it a showstopper on any table. This German-American dish is classic, but not entirely unique, as it resembles the Austrian kaiserschmarren and the Finnish pannukakku.
Variations and Occasions for Serving a Dutch Baby
One of the beauties of a Dutch Baby is its versatility. While this recipe is delicious au naturale, adding various toppings such as fresh berries, whipped cream, syrup, or powdered sugar only sweetens the deal. For a savory twist, top with sautéed vegetables, cheese and herbs, or even a dollop of sour cream (check out all my dairy-free substitute recommendations here).
It can be served for breakfast, brunch, or even dinner—making it perfect for any occasion, whether it’s a casual weekend morning, a special holiday meal, or a decadent brunch with friends.
With its ease of preparation and showy presentation, this Gluten-Free Dutch Baby is sure to impress, offering a crowd-pleasing alternative that everyone can enjoy, regardless of any dietary restrictions. (I’ve even given you egg-free ingredient options!)
Enjoy it hot out of the oven while it’s still puffed, or let it settle and serve warm—it’s perfect either way!
Gluten Free Dutch Baby Recipe
Gluten Free Dutch Baby Recipe
Ingredients
- 2/3 cup 90 grams gfJules All-Purpose Gluten Free Flour
- ½ tsp. salt
- 4 Tbs. butter or non-dairy alternative Miyoko’s plant milk butter, divided
- 4 large eggs room temperature (or sub like Just Egg or aquafaba)
- 2/3 cup milk or non-dairy alternative room temperature
- 1 Tbs. pure vanilla extract optional
- 2-3 tsp. lemon zest optional
- lemon slices blueberries, powdered sugar (optional toppings, as pictured)
Instructions
- Preheat the oven to 450°F.
- Place 2 tablespoons of the butter in a 10” cast iron skillet. Place the skillet in the oven while it is preheating.
- In a blender, combine the eggs, milk, salt, flour, vanilla, and lemon zest. Blend until smooth and no flour clumps remain.
- Melt the remaining 2 tablespoons of butter in a small bowl and add to the blender. Blend until integrated.
- Carefully remove the hot skillet from the oven. Pour the batter into the skillet. Gently shake the skillet to smooth out the batter.
- Bake for 15-20 minutes without opening the oven door. The Dutch Baby should puff up and be browned around the edges.
- Remove the Dutch Baby from the oven, arrange any toppings like lemon slices and blueberries, and serve while still very warm.
Nutrition
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Pin this great recipe to share or make again later!
Would this work in an ordinary cake pan? I don’t have a cast iron skillet.
Hi Diane, if it’s an oven-safe pan, it should work but maybe not have quite as crispy edges. Still yummy though!
~jules