This easy gluten-free Dutch baby (also called a German pancake) puffs dramatically in the oven and then settles into a tender center perfect for fresh berries, a drizzle of maple syrup, powdered sugar, or savory toppings. Ready in about 30 minutes, it’s a one-pan showpiece that’s simple enough for a weekend breakfast and impressive enough for guests. If you don’t need it to be gluten-free, regular all-purpose flour works just as well. No special tools or ingredients are required.
This Dutch baby recipe comes from my husband’s grandmother Della, who ran a diner and called them oven pancakes. You may also see them listed as Dutch puffs, Hootenannies, Bismarcks, or puffed pancakes. The batter is absurdly simple: whisk together eggs, flour, milk, and a pinch of salt, pour into a blazing hot skillet, and bake until puffed and golden. Top with sweet or savory ingredients depending on taste.
Why you’ll love this gluten-free Dutch baby
- Fun and easy — whisk, pour, and bake.
- Simple ingredients — eggs, flour, milk, and butter.
- Highly customizable — sweet or savory toppings.
- Easy to make dairy-free — use plant-based milk and butter.
- Flexible flour options — use a gluten-free blend or regular wheat flour.
Ingredients you’ll need
- Flour — a gluten-free all-purpose blend or regular all-purpose flour.
- Eggs — large eggs provide structure and help the batter rise.
- Milk — dairy or plant-based milk (almond, oat, or coconut).
- Butter — unsalted butter, clarified butter, or a good plant-based alternative.
- Optional — heavy whipping cream for whipped cream or whipped coconut cream for a dairy-free topping.
See the recipe card below for exact measurements and salt amounts.
Chef’s tip: This recipe scales easily. For larger servings, try a 2 ¼‑quart braiser and a 1½x batch; it still bakes in about 20 minutes.
Dutch baby pancake toppings
Sweet or savory: our family loves fresh berries and lightly sweetened whipped cream, but the possibilities are wide. For whipped cream, whip heavy cream (or whipped coconut cream) with a little vanilla and sweetener.
- Fresh fruit — raspberries, blueberries, strawberries, or seasonal fruit.
- Fruit sauces — berry compote, raspberry sauce, or warm fruit purée.
- Curds — lemon curd is especially good.
- Syrup — maple syrup or a sugar-free alternative if desired.
- Powdered sweeteners — powdered sugar or powdered allulose/monk fruit.
- Savory — crisp bacon, sautéed mushrooms, crumbled cheese, smoked salmon with horseradish cream, or chopped chives.
- Chocolate — chips or shavings for a decadent touch.
Safety note on cassava flour: Recent testing has raised concerns about trace contaminants in some cassava flours. Because of that, I don’t recommend using cassava flour until safety questions are resolved.
Substitutions and variations
- Add ½ to 1 teaspoon vanilla extract to the batter for a sweeter profile.
- For dairy-free versions, swap in plant milks and plant-based butter; use whipped coconut cream for topping.
Chef’s tip: If using a gluten-free flour blend, allow the batter to rest about 15 minutes so the flour fully hydrates—this helps the texture and improves the puff.
How to make a gluten-free Dutch baby
I recommend a 10‑inch cast iron or enameled cast iron skillet because it holds heat and promotes a dramatic rise and crisp edges.
- Whisk the eggs until smooth.
- Add the flour, milk, and salt; whisk until smooth and lump-free.
- Preheat your skillet in the oven, add butter, and let it melt and brown slightly.
- Pour the batter into the hot skillet quickly—the batter should sizzle.
- Bake in a preheated oven at 425°F until puffed and golden, about 18–20 minutes. Oven times vary—judge by appearance rather than time alone.
- When puffed and golden, remove from the oven, slice, and serve.
Chef’s tip: Use a very hot skillet for the best rise and crisp edges. Preheat the skillet in the oven at 425°F, add the butter, and pour in the batter while it’s sizzling. Don’t open the oven door while it bakes—letting the heat remain steady ensures a great puff.
Serving suggestions
Slice the Dutch baby into quarters and top as you like. We love fresh berries with lightly sweetened whipped cream, but it’s equally delicious with savory options like cheese, mushrooms, bacon, or smoked salmon. Serve warm right out of the oven when it’s at its puffiest.
The recipe makes about four servings (or two generous portions). If you’re feeding more people, keep a second preheated skillet in the oven and have extra batter ready to pour so you can bake another immediately.
Recipe FAQs
Dutch baby pancakes are also called German pancakes, oven pancakes, puffed pancakes, Dutch puffs, or Bismarcks. They’re related to Yorkshire pudding but are slightly different in texture. They’re a fun, customizable breakfast or brunch dish.
If it doesn’t puff, the oven or the pan wasn’t hot enough. Use a heavy, well-preheated pan (cast iron is ideal) and be sure the oven reaches 425°F before adding the batter.
The Dutch baby has German roots but gained popularity in the United States, where variations were served in diners and cafes.
Yes. Substitute a gluten-free all-purpose blend for wheat flour. Both work well and produce a delicious result.
More breakfast recipe inspiration
Smoothies are another quick breakfast option. Try a green smoothie with mango, a chocolate-blueberry smoothie, or a seasonal pumpkin pie smoothie.
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Gluten Free Waffles (Crisp & Golden)
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📖 Recipe
Gluten-Free Dutch Baby (German Pancake)
A cross between a pancake, popover, and soufflé, baked in a cast iron or enameled skillet. Serves 4 (or 2 very hungry people). See notes for topping ideas and scaling suggestions.
Equipment
- 10″ cast iron skillet
- Blender (optional)
- Medium bowl (if making by hand)
- Whisk (if making by hand)
Ingredients
Dutch baby pancake
- 4 large eggs
- 1 cup milk (dairy or almond)
- 1 cup gluten-free all-purpose flour blend (or 1 cup all-purpose wheat flour)
- 1 pinch sea salt
- 1 tablespoon unsalted butter (or plant butter)
Optional toppings
- ¾ cup heavy whipping cream (for whipped cream)
- ¾ teaspoon vanilla extract
- 1½ tablespoons powdered sugar (or 2 tbsp powdered allulose for sugar-free)
- 1–2 pints fresh berries
Instructions
Preheat the oven
- Place a rack in the center of the oven and preheat to 425°F (218°C). Move any rack out of the way so the skillet has room to puff.
Make the batter
- In a medium bowl, whisk the eggs until smooth. Whisk in the milk, then whisk in the flour and salt until the batter is smooth. Let the batter rest 15 minutes to hydrate, if you have time.
Bake the Dutch baby
- When the oven is hot, place a 10″ cast iron skillet in the oven to heat. Add the butter to the hot skillet and wait about 30 seconds until the butter melts and browns slightly. Pour in the batter—the batter should sizzle.
- Carefully return the skillet to the oven and bake until the pancake is risen, puffed, and golden at the edges, about 18–20 minutes depending on your oven. Judge by appearance rather than time alone.
Serve
- Remove from the oven, slice into quarters, and top with sweet or savory options of your choice. Serve immediately while puffed and warm.
Notes
- For 4 larger servings, use a 2¼‑quart braiser and make a 1½x batch; baking time stays about the same.
- Optional toppings include fresh or warmed frozen berries, whipped cream, crème fraîche, crumbled cheese, sautéed mushrooms, bacon, jam, nut butter, chocolate, or lemon curd.
- Nutrition values do not include toppings.
Nutrition (per serving)
- Calories: 162 kcal
- Carbohydrates: 25 g
- Protein: 5 g
- Fat: 6 g
- Fiber: 3 g