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This light, pillowy Gluten Free Dutch Baby Pancake recipe is baked in a cast iron skillet for perfectly crisp, golden edges and a tender, custard middle. Made with eggs, whole milk and corn starch no special ingredients are required — just add your choice of toppings!

Dutch baby pancake in a cast iron skillet dusted with powdered sugar and topped with fresh berries.

What Makes This Recipe So Good

Just 5-ingredients are needed to make this perfect Gluten Free Dutch Baby! And you’ll probably already have the to hand.
Making this German Pancake (another name for a Dutch Baby) in a cast iron skillet helps create light, puffy edges and a tender, custard-like middle!
You can add all sorts of toppings from fresh fruit and syrup (or confectioners sugar), simple sugar and lemon, to melted chocolate or nut butter. Peanut Butter Maple Syrup or Homemade Caramel Sauce would be good!

Chef’s Tips

If you don’t own a cast iron skillet, a non-stick pan with a heatproof handle will also work with this recipe. You can also make it in a baking dish, but you won’t get as puffy a pancake. A glass baking dish would work best.
Avoid opening the oven door for the first 15-minutes to make sure the pancake puffs up properly! If you open the door too early the pancake will deflate.
Make sure the pan gets really hot for best results! If it is not hot enough the pancake might not puff up properly.
Make it savory by leaving out the sugar. Top it with sautéed (or air fryer!) mushrooms, or smoked salmon and sour cream! You can also stir chopped herbs into the batter before baking for extra flavor.

Close up of a dutch baby with strawberries and blueberries in a cast iron skillet.

Pillowy dutch baby pancake finished with powdered sugar and fresh berries.

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Gluten Free Dutch Baby

Prep: 10

Cook: 30

Total: 40

This light and fluffy Gluten Free Dutch Baby Pancake recipe is ready for all your favorite toppings!

Cheryl Malik

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Ingredients

▢ 3 large eggs at room temperature
▢ ½ cup corn starch
▢ ½ cup whole milk at room temperature
▢ 1 Tbsp sugar
▢ 3 Tbsp unsalted butter
▢ confectioners sugar for dusting
▢ toppings fresh fruit, syrup etc.

Get Recipe Ingredients

Equipment

cast-iron skillet

Instructions

15 minutes before baking preheat the oven to 450°F. Have a pie plate or oven-proof skillet ready.
Whisk together the milk, flour, eggs, sugar and vanilla.
Put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
Slowly pour batter into the hot pan and bake for 15 minutes. Reduce the heat to 350°F and bake another 8-10 minutes, until pancake is well-browned.
Remove from the oven and sieve confectioners' sugar over the top. Serve immediately with fruit spooned into the center of the pancake.

Notes

If you don’t own a cast iron skillet, a non-stick pan with a heatproof handle will also work with this recipe.

Avoid opening the oven door for the first 15-minutes to make sure the pancake puffs up properly!

Make sure the pan gets really hot for best results! If it is not hot enough the pancake might not puff up properly.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Gluten Free Dutch Baby

What Makes This Recipe So Good