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This gluten-free German pancake (also known as a dutch baby) is the easiest fancy breakfast you could make. It has a light custard texture with soft fluffy edges and a rich flavor everyone will love, and no one will know it's gluten-free.
German pancakes are requested a lot around my house, and if you ask me, that's totally fine. Don't let the name fool you into thinking these are hard to make because they are easier and more hands-off than flipping pancakes on the stove.
What is a German pancake exactly?
A german pancake would be like if a pancake and a popover had a baby. The mixture starts out looking liquidy but once baked, puffs up in the oven before collapsing, leaving you with a soft custard-like pancake with raised edges that taste more amazing than they look.
Why you'll love this easy breakfast!
- It uses simple ingredients.
- Comes together and bakes in minutes.
- Perfect for a quick breakfast and fancy enough for a holiday treat.
- 1:1 Gluten-free flour
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Tips and Tricks
This recipe works best with one that does not have xanthan gum, which tends to bind the pancake more and doesn't let it puff as much.
For best results in making German pancakes, make sure that your butter, eggs, and milk are at room temperature. This will allow it to cook evenly and puff the most.
Place your pan in the oven as it heats up to make sure it is hot before adding your butter and the pancake batter. The hot pan helps the German pancake puff up as it cooks.
You can use any type of pan you want. I find that cast iron and ceramic hold heat more evenly and can make the pancake puff more. Glass works fine as well if that's what you have. The smaller the pan the thicker the pancake will end up being. If you love the traditional thinner German pancake make this in a 9x13 baking dish.
Let's get cooking!
- Preheat the oven and the pan.
- Blend the batter.
- Melt the butter in the pan.
- Pour the butter into the hot pan.
- Remove from the oven (it will deflate), top, and enjoy!
What to top German pancakes with.
- Simple butter and syrup.
- Sliced bananas.
- Powdered sugar and fresh fruit or berries.
- I like to make some of my strawberry syrup to put on top.
- You can even spread some Nutella or sprinkle some chocolate chips if you want something extra sweet.
Can you make this ahead of time?
This comes together so fast there isn't a need to make it ahead of time. However, if you want to do that, you could make the batter the night before. Just be sure to bring it back to room temperature before baking it.
Storing and reheating leftover.
You can store leftover German pancakes in an airtight container in the fridge for up to three days. You can reheat them in the microwave for about a minute or in a 350-degree oven until warmed through,
More breakfast recipes to love.
Gluten-free German Pancake (dutch baby)
- 4 Tablespoons Butter
- 3 Large Eggs At room temperature.
- 1 ½ Cup Milk of Choice At room temperature.
- 1 Cup 1:1 Gluten-free Flour Without xanthan or any other gums for best results.
- ½ Teaspoons Vanilla
- 1 Pinch Salt
- Place the pan into the oven and let it heat as you preheat the oven to 425 degrees.
- Blend the eggs, milk, flour, salt and vanilla until it is smooth.3 Large Eggs, 1 ½ Cup Milk of Choice, 1 Cup 1:1 Gluten-free Flour, 1 Pinch Salt, ½ Teaspoons Vanilla
- Once the oven is preheated, add the butter to the pan and let it melt.4 Tablespoons Butter
- When the butter has melted, carefully pour the batter into the pan.
- Bake the German pancake for about twenty-five minutes until it is fluffy and golden in color.
- Remove it from the oven (it will deflate), top with desired toppings and serve warm.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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