Gluten-Free Dutch Baby: A Weekend Pan-Pancake

Puffy golden gluten-free Dutch baby pancake in a cast-iron skillet topped with berries, powdered sugar, and a lemon wedge

 

If you want pancakes on a Saturday morning without standing over the stove, make a Dutch baby. It is one big pancake baked in a hot oven. It comes out puffed and golden around the edges, and you slice it like a pie.

Here is the good part for gluten-free cooks: a Dutch baby barely needs gluten at all. The batter is mostly eggs and milk, so it sets up like a custard. Regular flour just holds it together. A solid gluten-free flour blend does that job just as well, and since nothing is kneaded or shaped, you never miss the gluten. This is one of those recipes where GF is not a compromise.

The one trick that matters is heat. Put your skillet in the oven while it preheats to 425°F, then pour the batter into the screaming-hot pan. It hits the heat fast and climbs the sides. Do not open the oven door to peek. It will sink a little when it comes out, and that is normal.

Top it with berries, a squeeze of lemon, and a dusting of powdered sugar. Leftovers reheat fine in a hot oven for a few minutes.

The full recipe with exact measurements is here: Gluten-Free Dutch Baby Pancake on gfcooking.food.

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