Gluten Free Classic Dutch Baby

Total time37 min

Prep time10 min

Cook time22 min

This dramatic, puffed-up pancake bakes into a golden, custardy centerpiece with deep-brown, crackly edges that rise right up the sides of the skillet. Whisked eggs and milk create that signature light, airy texture, blended smooth and poured into a screaming-hot pan for maximum lift. A touch of vanilla and a pinch of salt round out the batter, while a hot skillet does all the work of creating those crisp, dramatic edges. Fresh from the oven, it gets dusted with powdered sugar and served with lemon wedges for a bright, tangy finish that cuts through the richness. It's a showstopper brunch dish that comes together fast and fits neatly into a gluten free spread. Pull it straight from the pan to the table for the best effect — those puffed edges start to settle within minutes.

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Ingredients

4 servings

3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp vanilla extract
¼ tsp fine salt
3 tbsp unsalted butter

For serving

2 tbsp powdered sugar, for serving
1 lemon, cut into wedges, for serving

Instructions

1
Place a 12-inch cast iron skillet on the center rack of the oven and preheat to 425°F (220°C). Let the skillet heat in the oven for at least 15 minutes while you prepare the batter.
2
Combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt in a blender. Blend on high for 20–30 seconds until completely smooth and slightly frothy. Let the batter rest at room temperature for 5 minutes while the oven finishes preheating.

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