Fluffy Gluten Free Dutch Baby Recipes

GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)

Gluten-Free Dutch Baby (German Pancake) image

This gluten-free dutch baby (also known as a German pancake) is an easy breakfast favorite! With a light custard base, fluffy sides and edges, and a rich buttery flavor, you'd never guess this is gluten-free!

Provided by Erin Collins

Time 35m

Number Of Ingredients 10

Ingredients

1/4 cup butter
3/4 cup gluten-free all purpose flour
1/4 teaspoon salt
1 cup milk (preferably whole milk)
6 eggs
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 teaspoon baking soda
1 teaspoon vanilla

Steps:

Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!

Nutrition Facts : Calories 497.67 kcal, Carbohydrate 49.81 g, Protein 10.6 g, Fat 29.01 g, SaturatedFat 16.15 g, Cholesterol 225.67 mg, Sodium 569.5 mg, Fiber 1.3 g, Sugar 36.72 g, ServingSize 1 serving

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