When the fall hits, we often think of think of pumpkins and apples, but this is also prime grape season! And what better way to enjoy those plump red globes than in a popular breakfast dish. This grape Dutch baby, or German pancake, is a nutritious and filling meal that’s just a little sweet for a special treat.
This adapted recipe with photo was shared with us by GrapesfromCalifornia.com.
What is a Dutch Baby Pancake?
A Dutch baby is sometimes called a German pancake, a Bismarck, or a Dutch puff, but in reality it’s a large popover that’s native to the U.S. It’s usually made with eggs, flour, milk, and butter, but I’ve made this grape Dutch baby dairy-free.
I like to think of Dutch babies as foolproof souffles, because they’re expected to fall! They puff up in the oven but deflate completely as they cool.
Some of my personal dairy-free and gluten-free recipes inspired by traditional Dutch babies include this Maple Dutch Baby with Blueberry Sauce, Healthy Apple Cinnamon Dutch Baby, and Crustless Smoked Salmon Quiche.
You can enjoy a Dutch baby for breakfast, brunch, lunch, or even dessert, but they aren’t usually very sweet. You can keep them savory, add fruit, or sprinkle on some powdered sugar or syrup. The batter itself is often unsweetened, like it is in this Grape Dutch Baby recipe.
Special Diet Notes: Grape Dutch Baby
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
For a gluten-free grape Dutch baby you can substitute your favorite all-purpose gluten-free flour blend for the flour. A paleo blend might work too, but it will definitely be denser.
- 3 large eggs
- ⅔ cup all-purpose flour or wheat flour
- ⅔ cup unsweetened dairy-free milk beverage
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons + 3 tablespoons dairy-free buttery spread, divided
- 2 cups red grapes, halved
- 2 tablespoons brown sugar (can sub coconut sugar)
- ⅛ teaspoon ground cinnamon (optional)
- Powdered sugar, for serving (optional)
- Preheat your oven to 450°F and put a large (10-inch) cast-iron or ovenproof skillet in the oven.
- Crack the eggs into a mixing bowl and beat with a mixer on high until the eggs are froth. Add the flour, milk beverage, vanilla, and salt and beat until smooth, about 1 minute. The batter will be thin.
- Remove the skillet from oven (use an oven mitt!) and add 2 tablespoons buttery spread, swirling to cover the pan. Pour in the batter and return the skillet to your oven. Bake until puffed and golden brown, 14 to 19 minutes.
- While the pancake is baking, melt the remaining 3 tablespoons buttery spread in a skillet over high heat. Add the grapes, brown sugar, and cinnamon (if using). Cook until the grapes are heated through and the sugar has melted.
- Spoon the grapes over the pancake, and sprinkle it with powdered sugar (if desired) to serve.