Do you have to use a cast iron skillet for a Dutch baby?

The pan doesn't have to be cast iron ; you can use any oven-safe pan or baking dish of a similar size. I've even done them in a pie dish!

What is a Dutch baby made of?

A Dutch Baby, also known as a German pancake, puffs up beautifully like Yorkshire pudding. Made with a batter of flour, eggs, sugar, butter, and milk and baked in the oven.

How do I stop my Dutch baby from deflating?

Cool the pancake in the skillet on a wire rack for 1 minute, then use a metal cooking turner to turn out the pancake onto the rack to keep its sides from deflating.

What can you not cook in a cast iron Dutch oven?

4 Foods You Shouldn't Cook in Cast Iron Acidic foods (unless you make it snappy) ... Fish (particularly delicate varieties) ... Eggs. ... Skillet brownies (if you just fried a batch of chicken last night) ... A lot more (if your skillet isn't properly seasoned) Mar 11, 2023

Why do they call it a Dutch baby?

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch . Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

Why is my Dutch baby eggy?

If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3 , and many many reviewers also found that just 3 Tablespoons of butter worked better for them.

What is the difference between Yorkshire pudding and Dutch baby pancake?

The Dutch Baby has sugar added to the batter, whereas the Yorkshire Pudding has none. The Yorkshire Pudding is usually cooked in beef fat or oil, while the Dutch Baby is cooked in melted butter.

Does a Dutch oven have to be cast iron?

While Dutch ovens can be ceramic, aluminum or stainless steel, they are most commonly made of cast iron , which makes them heavier than your average pot.

Do I really need a cast iron Dutch oven?

“ A cast-iron Dutch oven will give you better results than an Instant Pot any day ,” says Lance Nitahara, an assistant professor at the Culinary Institute of America in Hyde Park, N.Y. In fact, this one pot can replace your slow cooker, stock pot, pasta pot, loaf pan, and deep fryer.

Can I use a cast iron Dutch oven instead of cast iron skillet?

Although a Dutch oven has the same heat-retentive properties as a cast iron skillet, its tightly sealed lid makes it ideal for slow cooking — sealing in moisture, flavor and all the nutrients. It's perfect for braising and stewing meat, which requires a slow, gentle heat to become tender.

Can I use a skillet instead of a Dutch oven?

There aren't too many campfire alternatives that will allow you such versatility as a Dutch oven, but a good option is a cast iron skillet . A large cast iron skillet will enable you to fry and braise, and if you can find a suitable covering, you could also use it for simmering and slow cooking.

An Easy Recipe for Gluten-free Dutch Babies

Breakfasts ·

Dutch Baby, German Pancake, Puffed Pancake–Whatever you call them, one thing’s for sure…they are delicious. Dutch Babies have been a part of my family’s breakfast tradition since I was a newlywed cooking from my (still clean) Fanny Farmer Cookbook given to me by my nana. Golden brown and puffed impossibly high when you take them from the oven, they make quite an impressive presentation. But after going gluten-free, I wondered if I was ever going to be able to find an easy recipe for gluten-free dutch babies.

Jump to Recipe

This recipe was updated on 3/6/24 with additional recipe details, images, and instructions.

An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (2)

An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (3)

How to Make Gluten-Free Dutch Babies

This beautiful breakfast has just a few ingredients and is quite impressive when you pull it out of the oven. But don’t be surprised when your high and mighty pancake deflates quickly after it’s set on the table. The edges will remain crisp, and the rest of the pancake is rich and eggy–almost like a warm custard.

Here’s what you need to make the pancake:

2 tablespoon butter
3 extra large eggs, at room temperature
1/2 cup, plus 2 tablespoons whole milk
1/2 cup all purpose, gluten-free flour blend
pinch of sea salt

Here’s how you put it all together:

Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.

Frequently Asked Questions about Gluten Free Dutch Babies

Why did my Dutch Baby deflate?

These pancakes emerge from the oven gloriously puffed, but deflate quite quickly. This is totally normal and to be expected. If you want to impress your brunch guests, make sure everyone is gathered to watch you remove it from the oven so they can see just how high and mighty it is!

Are Dutch Babies Dutch?

Experts believe that the name Dutch Baby came from a corruption of the word deutsch, as these baked pancakes are originally German. The name “Dutch Baby” is claimed to have been created by a Seattle cafe called Manca, and they also apparently trademarked the name.

What goes with a Dutch Baby Pancake?

We eat them simply, dusted with a sprinkling of powdered sugar and a squeeze of fresh lemon juice. One recipe is enough for about 3 people, but I often triple it when I make it for my hungry (greedy?) crew. But you can always top it with cinnamon and sugar, or maple syrup. If you’re feeling really creative, you can top it with something savory, like ham, eggs, arugula and cheese. This gluten-free Dutch Baby is perfect for both savory and sweet toppings.

More Gluten Free Breakfast & Brunch Ideas

Gluten Free Buttermilk Pancakes

This recipe, passed down in my family for generations, is easy and delicious. Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.

Gluten Free Buttermilk Waffles

These buttery Gluten Free Buttermilk Waffles are so light and crisp. Though they are perfect for long, leisurely weekend mornings, they are easy enough to make before school or work. The aren’t overly sweet so they are a great match for a glug of maple syrup or a drizzle of honey, or fried chicken. Yum!

Gluten Free Blueberry Coffee Cake

This delicious gluten free blueberry coffee cake is light and fluff, studded throughout with plump, juicy blueberries and topped with a cinnamon-sugar crumb.

Strawberry French Toast from This Mess is Ours

There’s something undeniably charming about a plate of warm, fluffy French toast, and when you add the enticing aroma of roasted strawberries, you have a simply irresistible brunch dish. You’re going to love Strawberry French Toast made easy in the oven from my friend Meg at This Mess is Ours. She serves it up with basil-infused honey, a simple Roasted Strawberry Syrup, and Sparkling Wine from California.

An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (7)

An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (8)

Mexican Fruit Salad from Hola Jalapeño

This colorfulMexican fruit salad recipe from my friend Kate at Hola Jalapeñofeatures a vibrant bounty of fruit with a sweet and spicy lime and Tajín dressing. Serve in a carved out watermelon or simply in a bowl!

Tomatillo Bloody Mary co*cktail From Salt & Wind

If you are like my friend Aida from Salt & Wind and sometimes crave spiciness everywhere, this recipe is for you. It’s a fresh, spicy, sweet, and light co*cktail, but be careful, because you may want to have too many.

If you make this or any other of our recipes be sure to leave a star rating and comment below and post a picture andtag us onInstagramusing the hashtags #agirldefloured #deflouredrecipes!

An Easy Recipe Gluten Free Dutch Babies

Alison Needham

This puffed pancake emerges high and mighty from the oven, but deflates quickly once it’s set on the table. The edges are crisp and the interior is rich, warm and eggy. I love it dusted with confectioners sugar and a squeeze of lemon, but I’m sure it would be wonderful with maple syrup too.

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American, German

Servings 4 people

Calories 121 kcal

Equipment

9" cast iron skillet

Ingredients

2 tablespoons butter
3 extra large eggs (at room temperature)
½ cup plus 2 tablespoons whole milk
½ cup gluten-free all purpose flour blend
pinch salt
lemon wedges and confectioners sugar for serving

Instructions

Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
Serve immediately with lemon wedges and confectioners sugar.

Nutrition

Serving: 1sliceCalories: 121kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 124mgSodium: 72mgPotassium: 61mgFiber: 2gSugar: 3gVitamin A: 193IUVitamin C: 1mgCalcium: 44mgIron: 1mg

Keyword Easy Recipe for Gluten Free Dutch Babies, Gluten Free Dutch Babies, Gluten Free Dutch Baby Pancake

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An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (2024)