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A plate with a serving of Gluten-free Dutch Pancake on it, drizzled with blueberry syrup

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


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


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. If using a 9x13 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!