Lindy's Gluten Free Dutch Baby German Pancake or Puff Pancake

Experience the joy of a perfectly puffed and golden-brown breakfast with Lindy's Gluten-Free Dutch Baby German Pancake, a delightful twist on the classic puff pancake that's ideal for those avoiding gluten. This easy-to-make recipe features a handful of pantry staples, including gluten-free all-purpose flour, milk, eggs, and a touch of vanilla, creating a light and airy batter that's blended to perfection. Baked in a hot cast-iron skillet, the pancake rises dramatically in the oven, creating crisp edges and a tender, custardy center. Garnish with a dusting of powdered sugar, a squeeze of fresh lemon, and a handful of juicy berries for a stunning presentation that's as delicious as it is beautiful. Ready in just 30 minutes, this versatile dish makes a show-stopping breakfast or brunch centerpiece, perfect for gluten-free diets without sacrificing flavor or texture.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1 cup Milk (any type, but whole milk is recommended)
• 3 pieces Large eggs
• 2 tablespoons Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 3 tablespoons Butter (unsalted)
• 2 tablespoons Powdered sugar (for topping, optional)
• 2 pieces Fresh lemon wedges (for serving, optional)
• 1 cup Fresh berries or fruit (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan into the oven to heat while you prepare the batter.

Step 2

In a blender, combine the gluten-free all-purpose flour, milk, eggs, granulated sugar, vanilla extract, and salt. Blend on high for about 30 seconds until the batter is smooth and frothy. Alternatively, you can whisk vigorously by hand in a mixing bowl to ensure no lumps remain.

Step 3

Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet, swirling it around until fully melted and the bottom and sides of the skillet are coated.

Step 4

Pour the batter into the hot skillet over the melted butter. Immediately return the skillet to the oven.

Step 5

Bake for 18-22 minutes, or until the Dutch Baby is puffed and golden brown around the edges. Do not open the oven door during baking, as this may cause it to deflate.

Step 6

Once baked, remove the skillet from the oven. The Dutch Baby will deflate slightly as it cools; this is normal.

Step 7

Dust the top with powdered sugar and serve with fresh lemon wedges, fresh berries, or your favorite toppings.

Nutrition Facts

Serving size	(900.4g)

Amount per serving	% Daily Value*
Calories	1421.7

Total Fat 59.9g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat g
Cholesterol 675.0mg	0%
Sodium 911.2mg	0%
Total Carbohydrate 200.9g	0%
Dietary Fiber 13.3g	0%
Total Sugars 77.6g
Protein 31.5g	0%

Vitamin D 265.0IU	0%
Calcium 449.7mg	0%
Iron 4.9mg	0%
Potassium 890.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 8.6%

Carbs: 54.7%