Dutch Baby Pancake - German Pancake - Bismark Pancake
Breakfast, Desserts

Gluten Free Dutch Baby – German Pancake

Dutch Baby - German Pancake - thatrecipe.comWith Shrove Tuesday less than a week away I have pancakes on the brain. Today I decided to try a Dutch Baby, which is a giant egg-y pancake baked in a cast iron skillet and then sliced into wedges to serve. I searched through my cookbooks and found what I thought would be a great recipe. It was fast and gluten-free to boot. woohoo!

Maybe I misunderstood the directions, because it was an unmitigated disaster. I would have just gone with cold cereal for breakfast except me and my big mouth said “Giant Pancake”! so that was the only thing J was going to settle for. Ugh!

I quickly pulled up another recipe and got to work. Alton Brown’s was longer baking, but quick to prepare. As in dump everything in the blender quick to prepare. I turned up the heat a little and watched it carefully. Even though I only went up 25 degrees it cooked in a little over half the time than this recipe said. Hmm. Might want to keep a close eye on this one while it is baking.

I have been looking for a recipe to try some of the gluten-free flour mix I had made from Beyond Bites and since this only used a little flour I thought it would be a good place for it. It worked perfectly. All purpose flour, as originally called for, obviously is going to work, but if you need to go gluten-free, use your favorite gluten-free All Purpose Flour. If you want to go dairy free, just swap out the butter and milk – like you couldn’t figure that one out yourself, ha ha!

AB used lemons and sugar for a topping. I went with a more J-friendly macerated strawberries. I even let him make it while I prepared the batter and watched out of the corner of my eye to make sure he didn’t cut himself with a table knife. Don’t laugh, he did it in September and I am still hearing about it from him. But we have all of our fingers intact today.

It is different from an American pancake as a quick look at the ingredients will tell you. There is very little flour compared to the eggs and milk so it is actually more of a very thin baked pudding than a cake-y pancake. We both really enjoyed it and have a few slices leftover. If you serve it with something else you could serve 2-3 for breakfast and 3-4 for dessert. You could easily double the recipe and it will just be thicker and take longer to cook to serve more people.

If you are looking for a special pancake for Pancake Tuesday, this one would definitely qualify. It does take about 30 minutes depending on how fast your oven preheats so you might have to get up a bit early to have it for breakfast.

Dutch Baby Pancake

Prep time2 minutes
Cook time20 minutes
Total time22 minutes
Dietary Gluten Free
Meal type Breakfast
Region German
Website Food Network - Good Eats
Dutch Baby, or German Pancake, is an eggy pancake baked in a cast iron skillet then cut into individual servings.



    • 1 tablespoon butter


    • 1 tablespoon sugar
    • 1/2 cup strawberries


    • 1/2 cup all purpose or gluten free flour
    • 3 tablespoons sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon Kosher salt
    • 1/2 cup milk
    • 2 Large eggs
    • 1 tablespoon butter (melted)


    If you want to serve more people you can double the recipe and lengthen the cooking time to make a thicker pancake.


    prepare pan
    Preheat oven to 400 degrees F.

    Place 1 tablespoon butter into a 10-inch cast iron skillet and place in the oven.
    Thinly slice strawberries and put in a small bowl with 1 tablespoon sugar. Set aside.
    A few minutes before the oven is heated. Place the flour, vanilla sugar, salt, milk, eggs and melted butter into the bowl of a food processor or blender and process for 30 seconds.
    Remove skillet from the oven. Swirl it so the melted butter fully covers the bottom. Pour the batter into the preheated skillet and immediately return to the oven. Bake on the middle rack of the oven for 15-20 minutes - until the edges are brown.
    to serve
    Run a spatula around the edges of the pancake, slide onto serving plate. Top with macerated strawberries. Slice into wedges and serve immediately.

    This recipe has been shared on Foodie Friday and Foodtastic Friday.

    Until next time, happy eating.

    2 thoughts on “Gluten Free Dutch Baby – German Pancake”

    1. I just made this and it was fantastic! Even my gluten eating family liked it! I skipped the strawberries this time and went for the classic, powdered sugar and butter topping. Yum!

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