Gluten free Oven Pancake (aka Dutch Baby)

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This is a favorite in my house! This puffed pancake come out of the oven light and tall, but deflates quickly. The edges are crisp and the interior is rich, warm and eggy. It is wonderful dusted with confectioners sugar and a squeeze of lemon juice. My favorite way it topped with fruit! Honey cinnamon apples are a hit with my family. (see recipe below).


Gluten Free Oven Pancake (Dutch Baby)

Prep Time: 10 minutes
Cook Time: 30 min
Total Time: 40 minutes
Serves: 5-6 unless they are teenage boys then 3 maybe…


3 tablespoon butter (you can use any butter substitute or coconut oil here)
6 extra large eggs (if these are at room temp you get a lighter pancake)
1 and 1/4 cup whole milk (you can use almond, soy, rice or coconut milk)
1 cup Gluten Free All Purpose Flour BlendOR C4C (Bob’s red mill ap flour works for this so does Cup 4 cup)
pinch of salt

1 cup dry measure cup
1 1/4-2 cup wet measure cup
medium large high sided bowl for whisking
Spatula for serving
9×13 inch baking dish mine is glass but I am sure anything would work.


Preheat the oven to 375 degrees. Put the butter in a 9×13 inch pan and place in the oven to heat the pan and melt the butter. This is what gives you the crispy edges.

While that is heating, Mix the flour and salt in the high sided bowl. Add the milk in roughly two parts and whisk until combined. Add the eggs one at a time whisking to incorporate. It will have the consistency of warm honey.

Remove pan from the oven and swirl to coat the inside of the pan try not to burn yourself! Quickly pour batter into the pan from the middle and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. It should be very puffed and golden brown when you remove it from the oven. (note if you make this dairy free it will be a lighter color) If the middle is runny keep cooking until it is fully set.


This is how the batter looks all mixed. 


Ready to go into the oven!


Fresh out the oven (yummy and buttery!)


Done! and topped with Honey Cinnamon Apples!

Honey Cinnamon Apples
Prep Time: 10 minutes
Cook Time: 10 min
Total Time: 20 minutes
Serves: enough for 4 bowls if ice cream or 1 oven pancake

These go great with the Oven pancake (above), over ice cream, or with crepes!

4 apples (I used Golden Delicious)
1/8 cup honey (or agave nectar or brown rice syrup work here too)
3 tbsp butter
1 tsp ground cinnamon
pinch of salt

1 large nonstick pan
1 spatula or spoon to stir
Veggie peeler (or knife if your comfortable with that)
Sharp knife

Peel the apples any way you like just make sure the skin is gone. Cut and core the apples, then slice them into thin slices.

Melt the butter over a medium high heat in your nonstick pan, add the cut apples, honey, cinnamon and salt. I often add more honey, or cinnamon depending on how sweet the apples are. Cook until the desired tenderness (for me this is about 10 minutes to just tender with a little bit of texture) stir often to prevent sticking and make sure everything stays coated. Serve over oven pancake (or crepes or ice cream).

Excellent with a bit of rum (about 1/4 cup at the beginning of the cooking process) but my kids don’t like rum and this is supposed to be breakfast so I left out the rum.



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