Go Back
+ servings
Overhead shot of the dutch baby in a cast iron skillet.

Gluten-Free Dutch Baby

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!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine German
Servings 3
Calories 330 kcal


  • Cast Iron Skillet
  • High Speed Blender


  • 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


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.


  • 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

What size cast iron skillet did you use?
I used a 12" skillet for this recipe. Any 12" skillet will work, just make sure it's oven safe.
Can I use a different gluten-free flour?
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.
I don't have a blender, what else can I use?
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.)
How do you serve this dish?
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.

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.


Serving: 1gCalories: 330kcalCarbohydrates: 31gProtein: 9gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 218mgSodium: 675mgPotassium: 190mgFiber: 1gSugar: 11gVitamin A: 317IUVitamin C: 2mgCalcium: 69mgIron: 3mg
Keywords cassava flour dutch baby, gluten-free dutch baby, healthy dutch baby, paleo dutch baby
Did you make this recipe?Tag @freshwaterpeaches on Instagram!