This easy recipe for gluten free oven baked pancakes is fluffy and delicious. Also known as a Dutch baby or German pancake, this one bakes up puffy and golden in a hot skillet, no standing over the stove flipping pancakes required. I love it with blueberry sauce, but you could also cover it in syrup.
One of my favorite things about this recipe is that once the pancake is baked, you have endless options for toppings. I love fresh fruit and whipped cream, or nut butter and jelly too.
I made my oven baked pancake in a cast iron skillet, but you could easily use a 9x13 baking dish if you don't have an oven proof skillet. The key is to heat the butter and swirl it around before pouring in the batter so the pancake doesn't stick.
If you are looking for more pancake recipes try my Gluten Free Pumpkin Spice Pancakes, my Gluten Free Gingerbread Pancakes, my Gluten Free Buttermilk Pancakes or my Gluten Free Cinnamon Roll Pancakes.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Not sure which gluten free flour to reach for? Check out my guide: Bob's Red Mill 1 to 1 vs King Arthur Measure for Measure: Which Gluten Free Flour to Use and When
Jump to:
- Why You'll Love This Recipe
- What Is a Dutch Baby Pancake?
- Why Does It Puff Up and Then Fall?
- Tips for the Best Oven Baked Pancake
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Oven Baked Pancakes (Dutch Baby) Supplies
- More Recipes You Might Enjoy
- Gluten Free Oven Baked Pancakes with Blueberry Sauce
- Oven Baked Pancake (Dutch Baby) Ingredients
- Instructions
Why You'll Love This Recipe
- No standing over the stove flipping pancakes
- Crisp edges with a soft center
- Endless topping options, sweet or savory
What Is a Dutch Baby Pancake?
This oven baked pancake is also known as a Dutch baby or German pancake, and it goes by other names too, like a Dutch puff, Hootenanny, or Bismarck. Despite the name, it doesn't actually have Dutch origins. It's tied to German immigrant heritage in the Pennsylvania Dutch region, and "Dutch" is thought to come from a mispronunciation of "Deutsch," the German word for German.
Why Does It Puff Up and Then Fall?
As the pancake bakes, steam gets trapped inside the batter, causing it to puff up dramatically in the oven. Once you take it out, that steam escapes and the pancake settles back down. This is completely normal, so don't worry if your beautifully puffed pancake looks a little flatter by the time you're ready to slice it.
Tips for the Best Oven Baked Pancake
- Don't open the oven door while it bakes. Letting the heat and steam escape can keep it from puffing properly.
- Make sure your milk and eggs are at room temperature before pouring into the hot pan, so the batter doesn't cool the pan too quickly.
- For a savory version, skip the sugar and vanilla and top with cheese, sour cream and herbs instead of blueberry sauce.
Top Tip
Don't open the oven door while the pancake bakes. Letting the heat and steam escape is one of the most common reasons it won't puff up properly, so resist the urge to peek until it's close to done.
Frequently Asked Questions
You can either put the pan back in the oven at 250 degrees for 5 to 8 minutes to heat through or you can put your serving on a plate and heat in the microwave with a damp paper towel over top of the pancake slice.
A Dutch baby, also called a German pancake, is a large, oven baked pancake made from a simple batter of eggs, flour, and milk. It puffs up dramatically in a hot skillet, then settles as it cools, giving you a soft center with crisp, golden edges.
This is usually caused by a pan that wasn't hot enough, or batter that was too cold when it hit the pan. Make sure your skillet and butter are truly hot before pouring in the batter, and use room temperature eggs and milk.
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Oven Baked Pancakes (Dutch Baby) Supplies
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Gluten Free Oven Baked Pancakes with Blueberry Sauce
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This gluten free Dutch baby pancake bakes up puffy and golden with crisp edges and a soft, custardy center. Topped with a simple homemade blueberry sauce, it's an easy, impressive breakfast that comes together with no flipping and no standing over the stove.
Ingredients
- ¾ cup Gluten Free Flour
- ½ tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
- ¼ tsp. Sea Salt
- 3 large Eggs, at room temperature
- 1 cup Milk, at room temperature
- ¼ cup Granulated Sugar
- ½ tsp. Vanilla Extract
- 2 Tbsp. Unsalted Butter
Blueberry Sauce:
- 1 cup Fresh Blueberries or Frozen Blueberries
- ¼ cup Granulated Sugar
- ¼ cup Water
Instructions
Preheat your oven to 425 degrees.
Heat the cast iron skillet or 9x13 baking dish you are using for 10 to 15 minutes to melt the 2 tablespoons of butter.
While the butter is melting using a mixer in a large bowl beat together the eggs, milk, sugar and vanilla until they are combined and a bit frothy.
Add the flour, cinnamon, nutmeg and sea salt to the wet ingredients. Blend until they are completely combined.
Carefully take the hot baking dish or skillet from the oven. Swirl the butter around to cover the bottom of the baking dish or skillet. Carefully pour the pancake batter into the pan evenly.
Put the baking dish or skillet back in the oven and bake at 425 degrees for 16 to 18 minutes or until the pancake is golden brown and slightly crisp around the edges.
While the pancake is baking make your blueberry sauce. In a small saucepan add the blueberries, sugar and water. Bring to a boil. Simmer for about 10 minutes until the blueberries burst and sauce begins to thicken.
When your oven baked pancake is done let it cool slightly and then top with blueberry sauce. I also like to add almond slivers and yogurt on top.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
It is important that your milk and eggs are at room temperature so you aren't pouring cold liquid into a very hot pan. You don't want to cause any sizzle or splatter onto yourself.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
If you make this gluten free Dutch baby pancake, I would love to hear how it turned out. Leave a comment and a star rating below, and snap a photo to tag me on Instagram @smallfarmbiglife. Looking for more cozy breakfast ideas? Check out my other gluten free breakfast recipes for more inspiration.
Oven Baked Pancake (Dutch Baby) Ingredients
Gluten Free Flour
Ground Cinnamon
Ground Nutmeg
Sea Salt
Eggs
Milk
Granulated Sugar
Vanilla Extract
Unsalted Butter
Fresh Blueberries or Frozen Blueberries
Instructions
Preheat your oven to 425 degrees.
Heat the cast iron skillet or 9x13 baking dish you are using for 10 to 15 minutes to melt the 2 tablespoons of butter.
While the butter is melting using a mixer in a large bowl beat together the eggs, milk, sugar and vanilla until they are combined and a bit frothy.
Add the flour, cinnamon, nutmeg and sea salt to the wet ingredients. Blend until they are completely combined.
Carefully take the hot baking dish or skillet from the oven. Swirl the butter around to cover the bottom of the baking dish or skillet. Carefully pour the pancake batter into the pan evenly.
Put the baking dish or skillet back in the oven and bake at 425 degrees for 16 to 18 minutes or until the pancake is golden brown and slightly crisp around the edges.
While the pancake is baking make your blueberry sauce. In a small saucepan add the blueberries, sugar and water. Bring to a boil. Simmer for about 10 minutes until the blueberries burst and sauce begins to thicken.
When your oven baked pancake is done let it cool slightly and then top with blueberry sauce. I also like to add almond slivers and yogurt on top.
Gerald St Pierre says
Utterly fantastic! I skipped the blueberry sauce since we are fiends for maple syrup, but the pancake cooked up beautifully in a 12" cast iron skillet while I made coffee, cooked bacon in the other oven, and set the table. Much easier and faster than making individual pancakes.
smallfarmbiglife says
Thank you for leaving a review. I'm so glad you enjoyed this recipe! ~Elaine