Gluten Free Dutch Baby Pancake Recipe
Gluten-Free Dutch Baby Pancake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Using oat flour to replace all-purpose flour in this Dutch Baby Pancake recipe is a flavorful and gluten free alternative. This Dutch Baby Pancake is similar to popovers and crepes with its thin and airy layers, but it is cooked in a hot skillet in the oven. This breakfast treat is so simple to make and is surprisingly delicious. The little bit of lemon juice and the hint of nutmeg makes this pancake standout and is a real treat. Serve immediately for either breakfast or dessert. It is great served with macerated fruit, fresh fruit, and warm maple syrup, or honey. This recipe is adapted from David Eyre's Pancake, The Essential New York Times Cookbook by Amanda Hesser.
Servings: 2 -4 servings
Author: Ginger
Ingredients
  • 1/3 cup 1 1/2 oz/ 43 g oat flour*
  • 1/2 cup whole milk 118 ml *see note for a dairy free alternative
  • 2 large eggs
  • 1/2 tea of freshly grated nutmeg
  • 4 Tb butter 2 oz/52 g
  • 1 Tb confectioners sugar
  • 1 lemon
  • *If you want to use all-purpose flour use 1/3 cup 1 5/8 oz/46 g of all purpose flour
Instructions
  1. Pre-heat the oven to 425 degrees F. Place a 10 inch cast iron skillet, or sturdy oven proof skillet in the oven to heat up.
  2. Sift the oat flour into a medium mixing bowl. Lightly beat the eggs in a small bowl and add to the flour. Add the milk and nutmeg and mix all the ingredients until combined.
  3. Heat the skillet in the oven and add the butter. After the butter melts and stops bubbling, pour the batter into the center of the pan. The batter should spread evenly out. Bake in the oven for 15 to 20 minutes. The pancake should be evenly golden brown and set in the middle.
  4. Sprinkle the Dutch Baby with powdered sugar and put the pan back in the oven for a minute or so.
  5. Remove from the oven and squeeze the juice from half a lemon all over the pancake. Serve immediately.
  6. You can slice it right in the skillet, or slide it onto a serving plate then serve.
  7. Serve the pancake with fresh fruit topping of your choice, and or maple syrup.
Recipe Notes

Dairy free option: I made the recipe using oat flour and almond milk for a dairy free and gluten free alternative. Use the same amount of unsweetened almond milk as cows milk in the recipe. The Dutch Baby pancake will not be as puffy, but it still will puff up and taste great.

Dutch Baby is also great as a dessert. Drizzle it with Nutella or chocolate sauce and creme fraiche or ice cream. Any fruit topping with cream is a good option as well.