Your family will love this Gluten-Free Dutch Baby! If you've never tried one before, it's a cross between a crepe and a pancake that cooks in a cast iron skillet. They have a super light, fluffy texture, and deliciously crispy edges! This dish is usually served hot with fresh fruit and powdered sugar. It's perfect for breakfast or brunch!
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What is a Dutch Baby?
Essentially a Dutch Baby is a cross between a crepe and a regular pancake! The batter is very thin, and it's whipped together in a high speed blender. The cast iron skillet gets pre-heated at 400 degrees for about 10 minutes. Once it's hot, you'll drop a large dollop of coconut oil into the hot pan, and pour over the batter. It will quickly rise in the oven, and you'll notice it grows puffy peaks! As it cools, it will deflate into a delicious, light and airy pancake with crispy edges.
🍴Ingredient Notes
- Eggs - The eggs are essential to making this dish! They add a light and airy texture to the pancake.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
- Coconut Milk - You'll need coconut milk to help thin out the batter. It's much thinner than a traditional pancake batter.
- Coconut Sugar - The coconut sugar provides a little touch of sweetness!
- Coconut Oil - You'll need coconut oil, ghee, or butter. It's important to have the oil cover the bottom of the hot skillet!
🍴Step by Step Instructions
Preparing the Batter
- Start by placing the cast iron skillet into the pre-heated oven at 400 degrees. Let the pan warm up for 10 minutes.
- Add coconut milk, eggs, and coconut sugar, into your high speed blender. Blend on medium for about 30 seconds.
- In a small bowl add cassava flour, baking soda, and salt. Stir together with a spoon or whisk.
- Next, pour the flour mixture into the blender. Blend on LOW until the mixture is mostly combined. (If you blend too fast the flour will fly all over.)
- Once it's mostly blended, turn it up to high for about 45-60 seconds. It should be a thin batter, and you'll see bubbles on top. (Bubbles help it to rise in the oven!) If the batter sits for a while, make sure to give it a quick blend right before you pour it into the skillet.
Baking
- When the skillet is ready, carefully remove it from the oven. Add the coconut oil right away, and make sure it covers the bottom of the pan. I like to spin it around so it has an even layer.
- Then, pour the batter into the skillet and immediately place it into the oven. Bake at 400 degrees for about 15-18 minutes. You'll know it's ready when the edges are golden brown.
- Top the Dutch Baby with fresh fruit, powdered sugar, and serve warm!
Helpful Tips
- The cast iron skillet gets VERY hot, and it's also very heavy. Be careful removing it from the oven.
- Do not let the batter sit for a long time before pouring it into the hot skillet. If it sits, make sure to blend for a few seconds to make sure there are bubbles! (The bubbles help the pancake to rise.)
- Once you add the coconut oil to the bottom of the skillet, it should melt almost instantly. I like to carefully tip it from side to side to make sure it completely covers the bottom of the skillet.
- You must pre-heat the skillet! Do not skip that step. I usually pop mine in right when I turn the oven on so it warms up as the oven temperature rises. (About 10 minutes.)
- Top your Dutch Baby with all the fresh fruit! I usually microwave frozen "mixed berries" and pour that overtop. I've also added fresh sliced peaches, but any fruit will work. You can also add a sprinkle of powdered sugar!
- Mix the dry ingredients separately. It's important to make sure the baking soda and salt is properly blended. Use a whisk or spoon to stir it together before pouring it into the blender.
Frequently Asked Questions
I used a 12" skillet for this recipe. Any 12" skillet will work, just make sure it's oven safe.
I tested this recipe almost a dozen times, and it's very important to follow the ingredients list that I used. I don't believe it would work with any other flour.
If you don't have a high speed blender, you can use a hand mixer or stand mixer. Make sure you blend for enough time that you see bubbles! (About 60-90 seconds.)
I usually slice mine like a pie for individual servings! You can also eat it right out of the skillet. It's best served hot! Throw on some fresh fruit, powdered sugar, or maple syrup.
How to store and re-heat leftovers
If you have leftovers, transfer them to a plate or container that has a cover. Store in the refrigerator. To re-heat just microwave for about 30 seconds! If you have a lot of leftovers, sometimes I'll keep them right in the skillet and re-heat in the oven the next day.
More breakfast recipes!
- Cassava Flour Pancakes (Gluten-Free)
- Fluffy Gluten-Free Blender Pancakes
- Coconut Flour Blueberry Pancakes
- Paleo Blueberry Banana Muffins
- Gluten-Free Blueberry Coconut Scones
After you make this Gluten-Free Dutch Baby, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Gluten-Free Dutch Baby
Equipment
- Cast Iron Skillet
- High Speed Blender
Ingredients
- 4 Eggs
- ½ Cup Cassava Flour
- ½ Cup Coconut Milk
- ¼ Cup Coconut Sugar
- 1 Tablespoon Coconut Oil
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Preparing the Batter
- Start by placing the cast iron skillet into the pre-heated oven at 400 degrees. Let the pan warm up for 10 minutes.
- Add coconut milk, eggs, and coconut sugar, into your high speed blender. Blend on medium for about 30 seconds.
- In a small bowl add cassava flour, baking soda, and salt. Stir together with a spoon or whisk.
- Next, pour the flour mixture into the blender. Blend on LOW until the mixture is mostly combined. (If you blend too fast the flour will fly all over.)
- Once it's mostly blended, turn it up to high for about 45-60 seconds. It should be a thin batter, and you'll see bubbles on top. (Bubbles help it to rise in the oven!) If the batter sits for a while, make sure to give it a quick blend right before you pour it into the skillet.
Baking
- When the skillet is ready, carefully remove it from the oven. Add the coconut oil right away, and make sure it covers the bottom of the pan. I like to spin it around so it has an even layer.
- Then, pour the batter into the skillet and immediately place it into the oven. Bake at 400 degrees for about 15-18 minutes. You'll know it's ready when the edges are golden brown.
- Top the Dutch Baby with fresh fruit, powdered sugar, and serve warm!
Notes
Helpful Tips
- The cast iron skillet gets VERY hot, and it's also very heavy. Be careful removing it from the oven.
- Do not let the batter sit for a long time before pouring it into the hot skillet. If it sits, make sure to blend for a few seconds to make sure there are bubbles! (The bubbles help the pancake to rise.)
- Once you add the coconut oil to the bottom of the skillet, it should melt almost instantly. I like to carefully tip it from side to side to make sure it completely covers the bottom of the skillet.
- You must pre-heat the skillet! Do not skip that step. I usually pop mine in right when I turn the oven on so it warms up as the oven temperature rises. (About 10 minutes.)
- Top your Dutch Baby with all the fresh fruit! I usually microwave frozen "mixed berries" and pour that overtop. I've also added fresh sliced peaches, but any fruit will work. You can also add a sprinkle of powdered sugar!
- Mix the dry ingredients separately. It's important to make sure the baking soda and salt is properly blended. Use a whisk or spoon to stir it together before pouring it into the blender.
Frequently Asked Questions
Storing & Reheating Leftovers
If you have leftovers, transfer them to a plate or container that has a cover. Store in the refrigerator. To re-heat just microwave for about 30 seconds! If you have a lot of leftovers, sometimes I'll keep them right in the skillet and re-heat in the oven the next day.Nutrition
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Kendra
This was such a fun recipe to make!! I used fresh sliced strawberries and peaches for the topping. Will be making again!
Mariah Mandile
It's one of my favorites!! Glad you enjoyed. (: