Gluten-Free Dutch Baby (German Pancake)
This gluten-free dutch baby (also known as a German pancake) is an easy breakfast favorite! With a light custard base, fluffy sides and edges, and a rich buttery flavor, you’d never guess this is gluten-free!
Ingredients
- 1/4 cup butter
- 3/4 cup gluten-free all purpose flour
- 1/4 teaspoon salt
- 1 cup milk (preferably whole milk)
- 6 eggs
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 cup butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Directions
- 1
Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish (we've found a GLASS pan works best!) and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
- 2
Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
- 3
Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
- 4
Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- 5
Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!
- 6
In a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 3 minutes.