Description
These Gluten-Free German Pancakes (also known as Dutch Babies) are a breakfast showstopper. Made with simple pantry staples and whizzed up in a blender, the batter hits a sizzling hot pan to puff up dramatically in the oven. The result is a golden, crispy edge with a tender, custard-like center that tastes incredible topped with fresh lemon and powdered sugar.
Ingredients
— The Batter —
6 large eggs, room temperature (cold eggs won’t rise as high!)
1 cup milk (whole milk is best), room temperature
1 cup gluten-free all-purpose flour blend (Measure for Measure)
½ teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar (optional, for a sweeter batter)
— The Pan —
5 tablespoons unsalted butter
— Topping Ideas —
Powdered sugar, fresh lemon juice, berries, or maple syrup
Instructions
1. Preheat your oven to 425°F (220°C).
2. Prepare the Pan: Place the 5 tablespoons of butter into a 9×13 inch baking dish (or a large 12-inch cast iron skillet).
3. Place the pan with the butter into the preheating oven for 3–5 minutes. You want the butter to melt and bubble, but watch closely so it doesn’t burn.
4. Make the Batter: While the butter melts, combine the eggs, milk, gluten-free flour, salt, vanilla, and sugar in a blender.
5. Blend on high speed for 30 seconds until completely smooth and frothy. (If you don’t have a blender, whisk vigorously by hand until no lumps remain).
6. Pour & Bake: Carefully remove the hot pan from the oven. Swirl the melted butter to coat the bottom and sides.
7. Immediately pour the batter into the hot pan. (It should sizzle!).
8. Return the pan to the oven and bake for 20–25 minutes. Do NOT open the oven door while it bakes, or the pancake may deflate.
9. The pancake is done when it has puffed up high above the sides of the pan and is deep golden brown.
10. Serve: Remove from the oven (it will naturally deflate as it cools). Dust immediately with powdered sugar and serve with lemon wedges or syrup.
Notes
Room Temperature is Key: Cold ingredients will lower the temperature of your hot pan and prevent the steam action needed for the dramatic rise. Let your eggs and milk sit out for 20 minutes before starting.
Flour Note: This recipe works best with a starch-heavy blend like Cup4Cup or King Arthur Measure for Measure. Almond flour alone will not achieve the same puff.
Leftovers: German pancakes are best eaten fresh, but leftovers can be stored in the fridge for 2 days and reheated in the microwave (they will lose their crispness but still taste like custard).
Dairy-Free: Use dairy-free milk and vegan butter. The rise might be slightly less dramatic but still delicious.
- Prep Time: 5
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 4
- Sodium: 320
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 10
- Cholesterol: 215