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Gluten Free Dutch Baby Pancakes

An Easy Recipe Gluten Free Dutch Babies

Alison Needham
This puffed pancake emerges high and mighty from the oven, but deflates quickly once it's set on the table. The edges are crisp and the interior is rich, warm and eggy. I love it dusted with confectioners sugar and a squeeze of lemon, but I'm sure it would be wonderful with maple syrup too.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American, German
Servings 4 people
Calories 121 kcal


  • 9" cast iron skillet



  • Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
  • Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
  • Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
  • Serve immediately with lemon wedges and confectioners sugar.


Serving: 1sliceCalories: 121kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 124mgSodium: 72mgPotassium: 61mgFiber: 2gSugar: 3gVitamin A: 193IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword Easy Recipe for Gluten Free Dutch Babies, Gluten Free Dutch Babies, Gluten Free Dutch Baby Pancake
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