If you’re looking for a show-stopping yet simple breakfast or brunch dish, the Gluten-Free Blueberry Dutch Baby is your answer. This oven-baked pancake rises dramatically to golden perfection, with crisp edges and a custard-like center filled with sweet, juicy blueberries.
Made with wholesome, gluten-free ingredients, this dish is perfect for anyone avoiding wheat without sacrificing texture or flavor. Serve it straight from the skillet with a dusting of powdered sugar, a drizzle of honey, or a spoonful of whipped cream — it’s comfort and elegance all in one pan.
Ingredients
Serves 4–6
- 3 large eggs
- ½ cup (120ml) milk (dairy or almond milk for dairy-free)
- ½ cup (60g) gluten-free all-purpose flour blend
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons (30g) unsalted butter (or coconut oil for dairy-free option)
- ½ cup (75g) fresh or frozen blueberries
- Optional toppings: powdered sugar, maple syrup, lemon zest, or whipped cream
Preparation Time
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Step-by-Step Instructions
Step 1: Preheat the Oven
- Place a 10-inch oven-safe skillet (preferably cast iron) in the oven.
- Preheat to 425°F (220°C) to heat the pan thoroughly — this step ensures a perfect puff.
Step 2: Prepare the Batter
- In a blender or mixing bowl, combine eggs, milk, gluten-free flour, sugar, vanilla extract, and salt.
- Blend or whisk until smooth and slightly frothy.
Step 3: Melt Butter and Add Batter
- Once the oven is hot, carefully remove the skillet and add butter.
- Swirl until melted and bubbling, then immediately pour in the batter.
- Sprinkle the blueberries evenly over the top.
Step 4: Bake the Dutch Baby
- Return the skillet to the oven and bake for 18–22 minutes, until the pancake puffs up and turns golden brown around the edges.
Step 5: Serve Warm
- Remove from oven and let cool for a minute — it will deflate slightly (that’s normal).
- Dust with powdered sugar or top with your favorite fruit and drizzle of maple syrup.
Serving Suggestions
- Serve warm with fresh lemon zest and honey for a bright, tangy twist.
- Add a dollop of Greek yogurt or whipped coconut cream for a creamy touch.
- For a dessert-style Dutch baby, top with vanilla ice cream and caramel sauce.
- Pair with a latte or fresh orange juice for a complete brunch experience.
Nutritional Highlights
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 210 |
| Protein | 7 grams |
| Total Fat | 9 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 25 grams |
| Sugars | 8 grams |
| Fiber | 2 grams |
| Sodium | 140 milligrams |
Nutritional Notes:
- Gluten-free flour blend provides structure without gluten while keeping the texture light.
- Eggs add protein and help the Dutch baby rise beautifully.
- Blueberries are rich in antioxidants, vitamins, and natural sweetness.
- A lighter option can be made by using almond milk and coconut oil.
Tips for Success
- Room temperature eggs and milk help the Dutch baby puff up properly.
- Blend the batter and let it rest for 5 minutes to improve texture.
- Preheat the pan — it’s the secret to those golden, crispy edges.
- Avoid opening the oven during baking; it can cause the puff to collapse too soon.
Variations to Try
- Swap blueberries for raspberries, peaches, or apples for a different twist.
- Add a pinch of cinnamon or nutmeg for warmth and depth.
- Make it savory by omitting the sugar and adding cheese, herbs, or sautéed vegetables.
- Drizzle with lemon curd or chocolate sauce for a gourmet dessert version.
The Gluten-Free Blueberry Dutch Baby is a delightful fusion of pancake, soufflé, and custard — all baked into one irresistible dish. Light, airy, and bursting with berry flavor, it’s a recipe that feels luxurious yet is effortless to make.
Whether you’re serving it for brunch, dessert, or a cozy weekend breakfast, this gluten-free version ensures everyone at the table can indulge without compromise.