Often known as German pancakes, Dutch babies have more of an egg base than your average pancake and are usually baked. But like pancakes, they’re usually made with flour and milk. Fortunately, making the transition wasn’t too difficult. This dairy-free gluten-free Dutch baby is delicious and surprisingly easy to make. And it doesn’t require any funny ingredients – like specialty flours or gums.
The Best Dairy-Free Gluten-Free Dutch Baby
This recipe does include eggs, and we haven’t tested it egg-free. It’s a very egg-reliant recipe. I know a few of you are shouting, “what are eggs doing on this site?” If you are one of these concerned people, please read the following article: Are Eggs Dairy? I wrote it specifically to address this question since it does occur frequently.
Reader Raves for this Recipe
I originally posted this recipe on my old blog. Here is feedback from some of the readers who tried it when it was posted there.
Kelli R gave the recipe a try and only had kind words to share: “This is yummy!! I just made it and we don’t want to stop eating it. I will definitely make again.”
M also tried this recipe, but used 3/4 cup Authentic Foods Superfine brown rice flour and 1/4 cup Pamela’s gluten-free all-purpose baking and pancake mix: “THIS RECIPE ROCKS!!!! My whole family loves these! What a fabulous breakfast/brunch to add to my family’s repertoire!”
Brooke F tried the recipe with chickpea flour and oat flour: “I’ve made this twice now, and freakin’ love it! It puffs up even higher than the wheat flour version we used to make.”
Kelly I. shared the following feedback: “I just made this recipe and it was absolutely delicious! I wrote a post about it on my blog and referenced your blog. Thanks for posting so many appetizing recipes!!”
Special Diet Notes: Gluten-Free Dutch Baby
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
- 1 cup rolled oats (certified gluten-free, if needed; can sub 1 cup of your flour of choice)
- ⅛ teaspoon salt
- 1 cup regular or unsweetened dairy-free milk beverage
- 1 tablespoon maple syrup, honey, or agave nectar
- ½ teaspoon vanilla extract
- 4 medium eggs, brought to room temperature if you have time
- ½ tablespoon coconut oil or dairy-free buttery spread
- Chunky Maple Blueberry Sauce
- Preheat your oven to 425ºF
- Grind the oats in a spice grinder or food processor into a flour.
- Sift the oat flour and salt into a medium-sized mixing bowl. Whisk in the milk beverage, sweetener, and vanilla until everything is well combined.
- Whisk in the eggs one at a time until incorporated.
- Put the coconut oil or buttery spread in a 9-inch pie plate, cast iron pan, or similarly sized baking dish, and place it in the oven for 3 minutes, or until the oil / buttery spread is melted and the pan is heated.
- Removed the dish (with a pot holder!) and swirl the oil around to coat. Pour in the egg batter and bake for 25 minutes. The batter will climb up, swelling a bit like a souffle (it is really fun to watch). But when you take it out of the oven, it will deflate.
- Top with the maple blueberry sauce.
For More Dairy-Free, Gluten-Free Recipes, Get Eat Dairy Free!
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I made these this morning it was delicious! I made a strawberry pear sauce to go on top. I love that it uses whole grains. What a great addition to my breakfast recipe rotation 🙂
So glad you enjoyed it Anna! Funny you mention a strawberry pear sauce (which sounds amazing!). I was just adding a new photo to the Strawberry Pear Sorbet recipe we have up on this site yesterday, and it’s a fruit combination I hadn’t even seen prior – now you’re mentioning it today, too! Now, I must try it 🙂
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Update: Well, I made this tonight and it WAS delicious! It was much thicker than the Dutch Babies I’ve traditionally made, but quite tasty. I added strawberry jam and sifted confectioner’s sugar on top of my sons, and added diced strawberries & this sugar to mine. Much more filling than my old recipe which only calls for 3 eggs, 1/4 cup of flour & 1/2 cup of milk, plus 1/2 stick of butter. Although I did keep one part which is I just dumped the eggs and milk plus liquids into the blender first, blended them, then added flour, blended that, then poured into the pan with melted coconut oil. Thanks for a great recipe!
So glad you liked it Carrie Anne!
Looks delicious! My son suddenly has had to eliminate dairy (eggs ok though) from his diet, in addition to soy and gluten, but I’ve been making us gluten-free, butter-filled Dutch Babies (aka Pannekoeken, a Dutch or Belgium pancake) for the past few years to much of our taste buds delights. I’d been debating what would truly taste good as a butter substitute in something so heavy on the butter taste. I will try coconut milk and coconut oil, and keep using the gluten-free flour mix I make myself for the flour (a brown rice flour, potato starch, tapioca starch blend). I bet with the coconut flavor it would pair well with diced mangos on top. I’ll update on the success of this! Thanks for sharing this!
Yes, mangoes would probably be delicious! I hope that you both enjoy 🙂
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Thanks i will try this recipe, although I know this as a German pancake. (Same thing right?) I love them but I made the mistake of trying to cut down on the egg part but the proper amount of egg is essential!