Imagine a breakfast so light, so puffy, and so deliciously indulgent that it transforms your morning from ordinary to extraordinary! The Grain-Free Dutch Baby Pancake is not just a recipe—it's a culinary experience that will make your taste buds dance and your Instagram followers drool. This German-inspired delicacy is a gluten-free marvel that rises dramatically in the oven, creating a stunning, golden-brown masterpiece that's as impressive to look at as it is to devour.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 6 large eggs
- 1/2 cup almond flour
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Powdered sugar for dusting
- Fresh fruit for topping
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for achieving the signature puff of the Dutch baby pancake.
- In a large mixing bowl, crack the 6 large eggs. Using a whisk or an electric mixer, beat the eggs until they are well combined and slightly frothy.
- Add 1/2 cup of almond flour, 1/2 cup of milk, and 1 teaspoon of vanilla extract to the beaten eggs. Mix until the batter is smooth and free of lumps. Ensure that all ingredients are fully incorporated.
- In a 10-inch cast-iron skillet or oven-safe pan, melt 2 tablespoons of butter over medium heat. Make sure the butter coats the bottom and sides of the pan evenly, allowing it to foam and bubble slightly.
- Once the butter is melted and bubbly, carefully pour the batter into the hot skillet. The batter should sizzle slightly upon contact with the hot butter.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the edges are puffed and golden brown, and the center is set. Avoid opening the oven door during baking to prevent the pancake from deflating.
- Once baked, remove the skillet from the oven. The Dutch baby will be puffy and may have a slight wobble in the center.
- Dust the top with powdered sugar for a sweet finish. You can also add fresh fruit on top, such as berries, sliced bananas, or peaches, for added flavor and presentation.
- Slice the Dutch baby into wedges and serve immediately, enjoying it warm. Optionally, you can serve it with maple syrup or a dollop of whipped cream if desired.
Tips
- Temperature is Key: Ensure your oven is fully preheated to 425°F for that signature dramatic puff.
- Use Fresh Eggs: Room temperature eggs blend more smoothly and help create a better rise.
- Don't Overmix: Mix until just combined to keep the batter light and airy.
- Cast-Iron Skillet Recommended: For the most even heat distribution and crispy edges.
- Serve Immediately: Dutch babies are best enjoyed right out of the oven when they're at their puffiest.
- Get Creative with Toppings: While powdered sugar and fresh fruits are classic, try experimenting with nuts, honey, or even a sprinkle of cinnamon.
- Watch Carefully: Baking time can vary slightly depending on your oven, so keep an eye on the color and puffiness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 6g
Protein: 12g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 280mg
