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.