Dairy Free Gluten Free Dutch Baby Pancake

Total time37 min

Prep time10 min

Cook time22 min

Dairy Free Gluten Free Dutch Baby Pancake

This dramatic, oven-puffed pancake is one of those recipes that looks like way more effort than it actually is. A quick blend of eggs, sugar, vanilla, and gluten free flour comes together into a smooth, frothy batter that rests while your skillet gets screaming hot in the oven. Poured into that hot pan, it climbs into tall, golden-brown walls with a custardy, tender center — the kind of rise that gets a genuine gasp at the breakfast table. Serve it straight from the oven with a dusting of powdered sugar and a bright squeeze of lemon juice for that classic sweet-tart finish. It's a showstopper brunch centerpiece that comes together with pantry basics and one skillet, and it's a great pick for a dairy free spread.

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Ingredients

4 servings

For the batter

3 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¾ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ cup gluten free flour
1 tbsp granulated sugar
½ tsp vanilla extract
¼ tsp fine salt

For the skillet

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

powdered sugar, for dusting (optional)
fresh lemon juice, for serving (optional)

Instructions

1
Place a 12-inch oven-safe skillet on the center rack of the oven and preheat to 425°F (220°C). Allow the skillet to heat for at least 15 minutes while you prepare the batter.
2
Combine the eggs, milk, gluten free flour, sugar, vanilla extract, and salt in a blender and blend on high for 30 seconds until completely smooth and slightly frothy. Alternatively, whisk vigorously in a large bowl until no lumps remain. Let the batter rest for 5 minutes.

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