Do you have to use a cast iron skillet for a Dutch baby?

The pan doesn't have to be cast iron ; you can use any oven-safe pan or baking dish of a similar size. I've even done them in a pie dish!

Why does my Dutch baby stick to the pan?

The high oven heat causes the batter to puff up , and it naturally deflates once removed from the heat. How do I prevent the pancake from sticking to the skillet? Make sure your skillet is well greased with butter or oil, and it's adequately heated before pouring in the batter.

What happens if you use a cast iron pan without seasoning it?

Cooking on unseasoned cast iron can result in sticking, rusting, and a myriad of other issues (some of which are outlined above). Lucky for cast-iron newbies, most skillets sold these days come pre-seasoned. Take your store-bought seasoning a step further though and add your own before you call it good to go.

Does a Dutch oven have to be cast iron?

While Dutch ovens can be ceramic, aluminum or stainless steel, they are most commonly made of cast iron , which makes them heavier than your average pot.

Do I really need a cast iron Dutch oven?

“ A cast-iron Dutch oven will give you better results than an Instant Pot any day ,” says Lance Nitahara, an assistant professor at the Culinary Institute of America in Hyde Park, N.Y. In fact, this one pot can replace your slow cooker, stock pot, pasta pot, loaf pan, and deep fryer.

Can I use a cast iron Dutch oven instead of cast iron skillet?

1 Answer. It depends on what you're doing with it, but for the most part, yes . Things like giving it a shake/toss to move things around will be more difficult, unless it's one with a long handle on one side, but you can just stir instead.

Can I use a skillet instead of a Dutch oven?

There aren't too many campfire alternatives that will allow you such versatility as a Dutch oven, but a good option is a cast iron skillet . A large cast iron skillet will enable you to fry and braise, and if you can find a suitable covering, you could also use it for simmering and slow cooking.

An Easy Recipe for Gluten-free Dutch Babies

Breakfasts ·

Dutch Baby, German Pancake, Puffed Pancake–Whatever you call them, one thing’s for sure…they are delicious. Dutch Babies have been a part of my family’s breakfast tradition since I was a newlywed cooking from my (still clean) Fanny Farmer Cookbook given to me by my nana. Golden brown and puffed impossibly high when you take them from the oven, they make quite an impressive presentation. But after going gluten-free, I wondered if I was ever going to be able to find an easy recipe for gluten-free dutch babies.

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This recipe was updated on 6/7/22 with additional recipe details, images, and instructions.

An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (2)

An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (3)

How to Make a Gluten-Free Dutch Baby Pancake

This beautiful breakfast has just a few ingredients and is quite impressive when you pull it out of the oven. But don’t be surprised when your high and mighty pancake deflates quickly after it’s set on the table. The edges will remain crisp, and the rest of the pancake is rich and eggy–almost like a warm custard.

Here’s what you need to make the pancake:

2 tablespoon butter
3 extra large eggs, at room temperature
1/2 cup, plus 2 tablespoons whole milk
1/2 cup all purpose, gluten-free flour blend
pinch of sea salt

Here’s how you put it all together:

Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.

Frequently Asked Questions about Dutch Babies

Why did my Dutch Baby deflate?

These pancakes emerge from the oven gloriously puffed, but deflate quite quickly. This is totally normal and to be expected. If you want to impress your brunch guests, make sure everyone is gathered to watch you remove it from the oven so they can see just how high and mighty it is!

Are Dutch Babies Dutch?

Experts believe that the name Dutch Baby came from a corruption of the word deutsch, as these baked pancakes are originally German. The name “Dutch Baby” is claimed to have been created by a Seattle cafe called Manca, and they also apparently trademarked the name.

What goes with a Dutch Baby Pancake?

We eat them simply, dusted with a sprinkling of powdered sugar and a squeeze of fresh lemon juice. One recipe is enough for about 3 people, but I often triple it when I make it for my hungry (greedy?) crew. But you can always top it with cinnamon and sugar, or maple syrup. If you’re feeling really creative, you can top it with something savory, like ham, eggs, arugula and cheese. This gluten-free Dutch Baby is perfect for both savory and sweet toppings.

An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (4)

My first efforts at a gluten free version of this were disappointing at best, and a disaster at worst. But this time, I think we got it right. (And I say “we” because it was my sweet husband who made these….have I mentioned that Ilove it when he makes breakfast?) Leave the eggs out on the counter overnight and you’re ready to go first thing in the morning. If you forget, you can simply place them in a bowl of hot water for a few minutes. They need to be at room temperature for best results. Check out this recipe from Curry Girl’s Kitchen if you’re looking for a dairy free, refined sugar free version of Dutch Babies.

LOVE BREAKFAST? TRY THESE OTHER RECIPES:

Gluten-Free Buttermilk Pancakes
Gluten-Free Waffles
Gluten-Free Blueberry Coffee Cake (AKA Blueberry Boy Bait)

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An Easy Recipe Gluten Free Dutch Babies

Alison Needham

This puffed pancake emerges high and mighty from the oven, but deflates quickly once it’s set on the table. The edges are crisp and the interior is rich, warm and eggy. I love it dusted with confectioners sugar and a squeeze of lemon, but I’m sure it would be wonderful with maple syrup too.

Equipment

9" cast iron skillet

Ingredients

2 tablespoon butter
3 extra large eggs (at room temperature)
½ cup (plus 2 tablespoons whole milk)
½ cup gluten-free all purpose flour blend
pinch of salt
lemon wedges and confectioners sugar for serving

Instructions

Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
Serve immediately with lemon wedges and confectioners sugar.

Nutrition

Serving: 1sliceCalories: 121kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 124mgSodium: 72mgPotassium: 61mgFiber: 2gSugar: 3gVitamin A: 193IUVitamin C: 1mgCalcium: 44mgIron: 1mg

Keyword Easy Recipe for Gluten Free Dutch Babies, Gluten Free Dutch Babies, Gluten Free Dutch Baby Pancake

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An Easy Recipe for Gluten-free Dutch Babies - A Girl Defloured (2024)