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Gluten-Free Dutch Baby Pancake – Paleo Recipe

 In Breakfast, Recipes

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A Dutch baby pancake goes by many names, a German pancake, a Bismarck, or a Dutch puff, but no matter what it is called, it is puffy and makes a delicious breakfast or brunch. This gluten-free Dutch baby pancake is completely paleo but just as delightful as a normal Dutch baby pancake.

What is a Dutch baby pancake?

A Dutch baby pancake is a popover made from a thin, eggy batter that is baked in the oven. As it bakes, the batter starts to rise and puff around the sides. The edges start to turn a tasty golden brown. Once it’s taken from the oven, its puffiness slowly starts to cave in and you are left with a delicious breakfast treat.

Normally, a Dutch baby is baked in a cast iron skillet, but in this recipe, I use an 8×8 baking dish. Why? Because honestly, I don’t currently own a cast iron skillet. Oh, the shame! But it comes out great, whether you use a baking dish or a cast iron skillet.

I was first introduced to the Dutch baby pancake by my husband, and since then we’ve often enjoyed them as a treat for a weekend breakfast or brunch.  My gluten-free recipe is based on the Dutch baby pancake recipe my husband got from his mom. Our friends sometimes joke that they are called Canadian pancakes because before the introduction of them to our group brunches, they had never had them either. (This only makes sense if you know that my husband is Canadian.)

gluten-free-dutch-baby-pancake-pinterest

What tools you’ll need:

  • Immersion Blender*
  • A cup or bowl to blend in
  • 8×8 baking dish
  • measuring cups and spoons

*I use an immersion blender because it’s easy and minimal cleanup, but feel free to use a regular blender with this as well.

 

How to Make a Gluten-Free Dutch Baby Pancake

Preheat oven to 425°. Put 1/4 cup coconut oil in an 8×8 baking dish and place in the oven while it is still preheating. Leave it in there only long enough to melt the coconut oil. This won’t take long, so get it out before the oil has a chance to smoke.

In a mixing cup or bowl, add wet ingredients: 6 eggs, 3/4 cups full-fat coconut milk, and 1 teaspoon vanilla extract. Using an immersion blender, blend thoroughly.

In a small bowl, combine dry ingredients: 1/4 cup coconut flour, 1/4 cup arrowroot flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add dry ingredients to the wet batter and using the immersion blender, blend thoroughly.

Gluten Free Dutch Baby Pancake
Gluten Free Dutch Baby Pancake

Pour mixture into the 8×8 baking dish with the coconut oil, and bake for 18 to 22 minutes, or until the Dutch baby pancake is golden brown.

Let cool for 5 minutes, cut into slices like a pie, and serve with your favorite toppings.

Gluten Free Dutch Baby Pancake

What do you put on top of your Dutch Baby Pancake?

I plop a  handful of mixed berries and drizzle maple syrup on mine. Please share what you do.

printer-friendly recipe

Gluten Free Dutch Baby Pancakes - Paleo Recipe
Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
 
This gluten-free Dutch baby pancake is completely paleo but just as delightful as a normal Dutch baby pancake.
Course: Breakfast, Brunch
Cuisine: gluten-free, paleo
Author: Erin Higgs
Ingredients
  • 1/4 cup coconut oil
  • 6 large eggs
  • 3/4 cup full-fat coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 425°.

  2. Put coconut oil in an 8x8 baking dish and place in the oven while it is still preheating. Leave it in there only long enough to melt the coconut oil. This won't take long, so get it out before the oil has a chance to smoke.

  3. In a mixing cup or bowl, add wet ingredients: eggs, full-fat coconut milk, and vanilla extract. Using an immersion blender*, blend thoroughly.

  4. In a small bowl, combine dry ingredients: coconut flour, arrowroot flour, cinnamon, and salt.

  5. Add dry ingredients to the wet batter and using the immersion blender, blend thoroughly.

  6. Pour mixture into the 8x8 baking dish with the coconut oil, and bake for 18 to 22 minutes, or until the Dutch baby pancake is golden brown.

  7. Let cool for 5 minutes, cut into slices like a pie, and serve with your favorite toppings.

Recipe Notes

*I use an immersion blender because it's easy and minimal cleanup, but feel free to use a regular blender with this as well.

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Showing 46 comments
  • Katina
    Reply

    Looks delicious and very filling!

    • Erin Higgs
      Reply

      Thanks! The eggs make it very filling.

  • Ina @ Crafty For Home
    Reply

    Oh I love this recipe, simple and interesting to make.

    • Erin Higgs
      Reply

      Thank you, yes it is so simple.

  • Reply

    I never heard of this but it literally has is yummy!

  • Katy
    Reply

    I love that you don’t need a cast iron skillet to make this delicious dish!

    • Erin Higgs
      Reply

      Haha… me too.

  • Ashley Reese
    Reply

    I hadn’t ever heard of a Dutch Baby Pancake before, but these look delicious! I loved reading about them!

    • Erin Higgs
      Reply

      Thanks for reading about them! You should try them sometime.

  • Samantha
    Reply

    Will have to try this. Looks yummy!

    • Erin Higgs
      Reply

      Thank you, please do!

  • Laura
    Reply

    I wasn’t familiar with arrowroot flour but now I know what I need to buy! This recipe looks delicious! Can’t wait to try it!

    • Erin Higgs
      Reply

      Thanks! Arrowroot flour also has other uses. It’s a great thickener, for example replacing cornstarch. Or it’s great for “breading” meats when baking or frying.

  • Ili
    Reply

    I never did try dutch baby pancakes before, but these look delicious. Thanks for the recipe!

    • Erin Higgs
      Reply

      Thanks!

  • Naomi
    Reply

    This is new to me, but the dutch baby pancake looks yummy! Thanks for sharing.

    • Erin Higgs
      Reply

      I’m glad you think so! Thanks for reading.

  • Rose
    Reply

    Ooh, I’m definitely going to have to try this!

    • Erin Higgs
      Reply

      Please do!

  • Ruth Iaela-Pukahi
    Reply

    We haven’t had German Pancakes in sooo long! This version looks super yummy too! I think I need to make some soon! 😉

    • Erin Higgs
      Reply

      Thank you! And hope you make some soon. They are always a nice treat.

  • Laura Belle
    Reply

    I really want to make this. I haven’t made Dutch babies since I went gluten-free.

    • Erin Higgs
      Reply

      Then definitely give it a try sometime. This recipe is super simple, and I enjoy having something baked that’s gluten-free.

  • Monica
    Reply

    This looks so good. I love making popovers, but they are never too healthy with all the cheese in them. I have been experimenting cooking with coconut flour and would love to try this.

    • Erin Higgs
      Reply

      You should try it. I love how simple this recipe is. Baking with coconut flour has its challenges, but you just have to account for how much moisture the coconut flour absorbs.

  • Kimberly
    Reply

    Looks good! Thanks for sharing the recipe!

    • Erin Higgs
      Reply

      Thanks for checking it out!

  • Pam
    Reply

    Yum! I haven’t made a dutch baby in years – somehow I forgot about them although I used to make them often. I have all these ingredients so this just might be breakfast tomorrow!

    • Erin Higgs
      Reply

      You should. I love how simple they are.

  • gail
    Reply

    Never heard of these before! They look delish! I wonder if there is an egg free version??

    • Erin Higgs
      Reply

      Thanks! I’m not sure if there is an egg-free version, but it’s definitely worth googling. I don’t have any experience with egg replacements, so my advice stops there.

  • Chrisza
    Reply

    This looks delicious! I’ve never had one before. I’m curious to try it!

    • Erin Higgs
      Reply

      Thank you, and do try it sometime. It’s a simple recipe.

  • Candi Randolph
    Reply

    I’ve not heard of a dutch baby pancake before, so this was really interesting to read. I pinned the recipe for another time, and will definitely give it a try!

    • Erin Higgs
      Reply

      Thank you for pinning it for later!

  • Deanna
    Reply

    Anything puffy, pancake-y or popover, I’m totally in! Love the look of this, yummy!

  • T.M. Brown
    Reply

    It’s been awhile since I’ve had one, but I love Dutch pancakes!!! This recipe looks delish!

  • Jennifer
    Reply

    I love that someone tried this with Gluten Free! Our family is GF, and so we have never tried making it since GF came into our family.

  • Kat
    Reply

    This looks so tasty and simple!

  • Tina
    Reply

    Yum! I love using coconut milk as a sub for dairy in my recipes! I will definitely make this one.

  • shanna
    Reply

    yay! This looks delicious!

  • Reply

    This looks AMAZING! When I was little, my family used to go to a restaurant called pannekoeken, and the dutch baby was their specialty! I absolutely loved them. I haven’t had one in such a long time, however. Certainly not since I’ve been gluten-free. I can’t wait to try your recipe 🙂

    • Erin Higgs
      Reply

      Thank you Paula! Let me know if you try it.

  • Sheila
    Reply

    I am so excited to see a gluten-free recipe for this pancake. My family calls them German pancakes and we made them regularly before cutting out gluten. I’m excited to try your recipe, I have all the ingredients in house!

    • Erin Higgs
      Reply

      It’s always a good feeling knowing you don’t have to go shopping for the ingredients for a recipe you find online. Let me know if you give the recipe a try.

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