Video
Gluten-free German Pancake (dutch baby)
Gluten-free German pancake (also known as a Dutch baby) has a custard base and fluffy edges; it is the easiest fancy breakfast.
Ingredients
- 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
Instructions
- 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.
Notes
Which Gluten-free Flour: 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.
Make sure your ingredients are at room temperature: For the 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.
Let your pan heat up: 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.
What kind of pan works best for German pancakes? You can use any pan you want. I find cast iron and ceramic work the best. If you can, try to avoid glass as it heats up very fast, and the pancake will tend to brown much faster and not cook as evenly.
Tried this recipe?Let us know how it was!