Dutch Baby Recipe|Easy (Gluten-Free)

This Easy Gluten-Free Dutch Baby Recipe is fluffy, simple, and delicious!

Also called Dutch pancakes, or German pancakes, this gluten-free breakfast food made using gluten-free oats is a breeze to mix up and a delight to serve up to a big crew on a weekend morning. This Easy Gluten-Free Dutch Baby Recipe is just what you’ve been looking for!

My recipe makes enough for a nine by 13 pan or two 9 inch cast iron skillets, and it only uses only eight eggs, milk, butter, oats, sugar, and salt. I call this my best breakfast on a budget recipe! With coffee, fresh fruit, and a large slice of this Gluten-Free Dutch Baby, my crew of eight is satisfied until lunchtime. You could even have bacon or sausages on the side for a classic breakfast feel. 

Did I mention how fast it is to make this Easy Gluten-Free Dutch Baby Recipe? I throw everything in the blender, blend for a minute tops, bake it in a preheated pan, and just like that, a delicious gluten-free breakfast is ready! 

I use Bob’s Red Mill Gluten-free Rolled Oats for this recipe, which helps these Dutch Babies to stick to your ribs and makes them naturally gluten-free! While also being a great way to get some natural grains into your day. 

There is an order that I like to follow, and my Easy Gluten-free Dutch Baby Recipe always comes out fluffy and golden. 

Three easy steps for homemade Gluten-free Dutch Baby Pancakes.

• The first step is to preheat your oven. Prep your pan, I like to use parchment paper in my 9×13 pan, but there’s no need for it if you’re using well-seasoned cast iron skillets. I put the butter or coconut oil in the pan, and place it in the preheating oven for 5 minutes or until melted.

• Then, I gather my ingredients. I put the oats, sugar, eggs, milk, and vanilla extract into my Vitamix blender or food processor, and I blend on high for about 1 minute or until nice and frothy.

• Pull out the pan that now has melted butter in it, pour the blended batter in, pop it into the oven and bake for 20-25 minutes or until it’s become fluffy, and deep golden brown around the edges.

But remember, if you want to awe everyone with the fluffy heights of a fresh Dutch Baby, then you’ll have to serve it quick because a Dutch Baby loses that height quickly. So make sure everyone’s already at the table, sipping their coffee and preparing their appetites! 

Look at that beauty! But don’t worry. After deflating, the Gluten-Free Dutch Baby’s texture becomes eggy and almost custard-like. It’s a win/win situation. Topped with all sorts of yummy toppings and served hot, this recipe is about to become your new favorite weekend brunch recipe. 

5 from 2 votes

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Easy Gluten-Free Dutch Baby

This Easy Gluten-Free Dutch Baby Recipe is fluffy, simple, and delicious! Also called Dutch pancakes, or German pancakes, this gluten-free breakfast food made using gluten-free oats is a breeze to mix up and a delight to serve up to a big crew on a weekend morning.

Servings 8

Ingredients

• 1/4 cup butter
• 2 cups of oats
• 1/4 cup of sugar
• 8 eggs
• 1 teaspoon of vanilla extract
• 2 cups of milk

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. If using a 9×13 pan, cover with parchment paper and place 1/4 cup of butter inside. If using two 9 inch cast iron skillets, divide the butter and place inside each pan. Stick inside of preheating oven for 5 minutes or until butter is melted.
3. In a blender, add the oats, sugar, eggs, vanilla extract, and milk. Blend on high for a minute or until frothy and oats are completely ground.
4. Pour liquid mixture into the hot pan and bake at 425 degrees Fahrenheit for 20-25 minutes or until fluffy and deep golden brown around the edges.
5. Enjoy with jams, fresh fruit, lemon juice, and powder sugar, or whatever you can think up!

Blueberry Syrup

1. 2 cups of blueberries (I used frozen)

   1 1/2 cups of water

   1/3 cup of maple syrup or honey

   1/8 teaspoon of salt

   1/4 teaspoon of orange extract

   1/2 cup of cold water

   1/4 cup cornstarch

   In a small saucepan over medium-high heat, simmer the blueberries in water until they split open. Whisk in the maple syrup, salt, and orange extract. 

2. In a small bowl, whisk the cornstarch into the 1/2 cup of cold water until smooth. Add to the blueberry mixture and whisk immediately, it should thicken up right away, if not keep whisking it over medium heat. Take it off the heat as soon as it thickens to the desired consistency. Pour into a pitcher and enjoy drizzling it on your Dutch pancake!

I LOVE using duck eggs in this recipe, and they make such delicious and rich Dutch Baby pancakes. Check out my post on Why You Need Ducks on the Homestead. Not only are ducks adorable, but they’re also super versatile, hardy, and the perfect addition to your small Homestead. Can’t raise your own ducks? Seek a local source! Farmer’s Markets are a great place to connect with your local farmers, and don’t forget word of mouth.

I don’t know about you, but weekday breakfasts can be a bit of a whirlwind affair, we tend to make the same things, oatmeal with fruit, or fried eggs with corn tortillas with some salsa on the side, the point is, the monotony pays off.

We reserve the weekend for a sit-down breakfast together, sipping on coffee sweetened with Granny’s Homemade Chocolate Syrup, bacon or sausage, fresh fruit sliced, and the main attraction, like this Dutch baby pancake with all the toppings.

It’s an excellent time for us to catch up, relax, enjoy each other’s company, and soak in the weekend’s freedom. 

Why don’t you mix this easy breakfast up, pop it in the oven, put on the tea kettle for hot water, prep your teapot or French press for coffee, and set out your breakfast toppings. Some great examples are…

Toppings

• fresh fruit
• lemon juice
• powdered sugar
• maple syrup
• jams and jellies (here’s a recipe for Sugar-Free Pear Jam)
• whipped cream
• fruit syrups

And then, sit down, savor your homemade breakfast and enjoy the weekend! What’s your family’s favorite breakfast food?