Gluten Free Dutch Baby with Blueberry Maple Syrup
Gluten free Dutch baby with blueberry maple syrup. This easy Dutch baby pancake recipe is 100% whole grain and prepared entirely with gluten free rolled oats!
This post is brought to you by Bob’s Red Mill.
Hope you all had an amazing Memorial Day weekend! It’s been a whirlwind of a week: lots of snuggles with my nephew, time with family, a beautiful wedding and reunion with old friends, and lots of travel.
As much as I love going away, I always enjoy coming back home and getting back into the kitchen. I’m a stickler for routine, what can I say?
There is no better way to get back into the groove of things than with a great hearty breakfast, and this naturally gluten free Dutch baby with blueberry maple syrup is just that. It is one of my favorite kitchen experiments as of late. It took many baking trials to get just right, and I’m so thrilled to share it with you today!
How to Make A Gluten Free Dutch Baby:
Dutch baby pancakes happen to be one of my favorite breakfast dishes. If you’ve ever made a traditional Dutch baby, you know that the texture is the best part! It is essentially a large souffle-like pancake made in the oven. It has a crisp exterior and a custard, pancake-like interior.
It also happens to be one of the easiest breakfasts to throw together. The batter is made in a blender, poured into a pre-heated skillet, and baked in the oven. No mixing bowls and minimal clean up. Despite how much I love them, I don’t make them all that often simply because they’ve never offered much sticking power. I could eat a Dutch baby and get hungry 30 minutes later. No joke.
What Brands of Oats Are Gluten Free?
But this gluten free version is different. It just happens to be made with Bob’s Red Mill gluten old-fashioned free rolled oats.
There is not a speck of wheat or all-purpose flour in this batter, making this Dutch baby not only gluten free, but also 100% whole grain! This makes it not only healthier and more nutritious, but heartier and more filling.
Many of you are probably familiar with old-fashioned rolled oats. I use rolled oats in everything from traditional oatmeal to cookies and everything in between. Oats are naturally gluten-free. So, you might be wondering why you see both gluten-free rolled oats and regular rolled oats at the supermarket. Aren’t they the same thing? Not exactly.
Many people that follow gluten free diets can’t tolerate regular rolled oats. Why?
Well, the majority of oats are grown in close proximity or within fields that are also used for other grains, such as wheat, barley, and rye [all of which do contain gluten]. Throughout the farming process, there is also cross contamination with transportation and grain seperation. This article describes the process in even greater detail. Fascinating, right?
Bob’s Red Mill uses the highest standards of production to ensure that their gluten free old fashioned rolled oats are indeed gluten free. They work directly with all of their grain suppliers, use specialized equipment, and test every batch of oats that go into each bag.
Even though I don’t personally follow a gluten-free diet, I prefer to buy gluten free oats, because it allows me the flexibility of serving friends and family with dietary restrictions.
Case in point: today’s gluten free Dutch baby. If I didn’t tell you, you would never know or guess that this pancake is 100% whole grain. It is light and airy, and indistinguishable from a traditional Dutch baby in texture.
Gluten Free Dutch Baby Topping:
The icing on the cake (or, in this case, the syrup on the Dutch baby) is the homemade blueberry maple syrup! It couldn’t be easier to throw together, contains just two ingredients (maple syrup and blueberries) and is my new go-to summer topping for waffles and pancakes.
Ugh, so good.
Gluten Free Dutch Baby with Blueberry Maple Syrup
Ingredients
Homemade Blueberry Maple Syrup:
- 1 pint (12 oz) fresh blueberries
- ¼ cup pure dark maple syrup
Gluten Free Dutch Baby:
- 3 large eggs + 1 large egg white
- ¾ cup Bob’s Red Mill Gluten Free Rolled Oats
- ⅔ cup whole milk
- ¼ teaspoon baking powder
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cardamom
- ⅛ teaspoon kosher salt
- 4 tablespoons (60 g) unsalted butter cut into cubes
- powdered sugar (optional) for dusting
Instructions
- Prepare the Blueberry Maple Syrup: Combine the blueberries and maple syrup in a small saucepan. Bring over medium heat and continue to cook, stirring occasionally, until the blueberries just begin to burst and the syrup has thickened, about 7 to 10 minutes. Keep warm as you prepare the Dutch baby.
- Prepare the Dutch Baby: As the syrup is thickening, place a 10-inch cast iron skillet on the center rack of the oven, and preheat your oven to 450°F (230°C)
- In a high-powered blender, combine the eggs and egg white. Blend over high speed until light and frothy, about 2 to 3 minutes. Add the oats, milk, baking powder, vanilla extract, cardamom, and salt. Blend over high speed for 1 to 2 minutes, or until very smooth and well combined. The batter will be thin.
- Using oven mitts, carefully remove the hot cast iron skillet from the oven. Place the cubed butter in the pan, it will immediately bubble and begin to melt. Place the skillet with the butter back into the oven until the butter just begins to toast (it will smell nutty and fragrant) for 45 seconds to 1 minute, watching carefully the whole time.
- Remove the skillet from the oven, swirl to coat the pan evenly. Pour the Dutch baby batter into the center of the skillet and immediately place back into the oven. Bake for 12 to 15 minutes, or until the Dutch baby has risen substantially and is golden brown. Dust lightly with confectioner’s sugar. Serve immediately in large wedges with warm blueberry syrup.
This post is sponsored by Bob’s Red Mill. Thank you so much for supporting the brands that I love and use in my kitchen!
35 Comments on “Gluten Free Dutch Baby with Blueberry Maple Syrup”
Delicious recipe and sooooo filling! Texture was amazing and the berries and syrup a match made in heaven. Thanks so much for sharing this yumminess!
Do you have to use a cast iron skillet?
Yes! It needs to be preheated and VERY hot (cast iron holds heat better than almost anything!) otherwise it will not puff up the way it is supposed to. I know some people have made Dutch babies in some other preheated vessels, but this one is gluten free and I think could be more finicky. I’m sure if I tested it extensively using other things, I’d be able to come up with another option but I don’t want to encourage you to try as an experiment and waste ingredients. Hope that makes sense!
this is so good and so easy! what fantastic flavor when the touch of cardamom hits you in the crispy edge bits that happen – divine! I have made this many times and my whole family devours it! My skillet is a little larger, so I make 1.5 times the recipe and it works great!
my question is – would this translate into a popover pan – to make multiples?? I’m gonna try it but wondered if you had a sense of that already?? all the best
Very good! I’ve been wanting to make a Dutch Baby, but being GF, I hadn’t until I tried your recipe. I was skeptical – given no gf flour blend, but was pleasantly surprised. I will definitely be making this again. Thank you for sharing this recipe.
Really glad to hear that!! Thank you for taking the time to leave a review.
I would love to try this. It looks delicious. Is there any way to make it without the eggs? To use egg substitutes? I am supposed to stay away from eggs for a while to see if they help with some stomach issues. Ahhh getting older….it’s such a wonderful thing.
Hi Megan,
Dutch babies definitely rely on eggs to an extent for leavening and since this is gluten free, it’s already a bit less puffy than a standard Dutch baby…so I don’t personally know since I haven’t tested this recipe to be egg free. You could try using an egg substitute (1:1) or trying something like a flax egg but I can’t really say how it will turn out! I wish I could be more helpful!
My cast iron pan was bigger than the recipe called for so I didn’t get the prettiest one but it was tasty!
Glad to hear that!
Well this was amazing! So delicious and the textures were so tasty. It came together so quick and rose beautifully! I’ve never had a Dutch baby before, so can’t compare to others, and am so happy to come back and make this again and again. Thank you!
Hello, I’m excited to try this but I can’t have dairy either. Do you think full-fat coconut milk would work instead of whole milk? Thanks!
My son and I just made these. We had to use our air fryer due to oven issues. We are in love. Absolute perfection! Thank you for sharing. Next time hopefully we wont be so hungry and I will post a picture!
So happy to hear that!
I made this miraculous Dutch Baby today, and then I made it again! The first one was eaten so quickly – inhaled really – that a second one was needed immediately. Thank you for a seemingly fool-proof, super simple recipe that is my family’s new favorite.
Sooo many blueberries – I love it!
Ahhh this looks delightful. I’m a sucker for sweet breakfasty things. 🙂 Can’t wait to try this out. I’ve never made a dutch baby but am totally inspired!! Thanks
Delicious. Finally a good Dutch baby recipe. I’ve been trying to find a good gluten-free one and have been disappointed until I found this one. I did not have cardamom so I used nutmeg instead. Thank you so much ❤️❤️❤️
So happy to hear that!! Thanks so much for taking the time to leave your feedback Kim!
THANK YOU! This was seriously delicious. The taste was spot-on and it had the PERFECT texture – crispy on the edges and custardy in the middle. . I haven’t had a Dutch Baby in three years (since I went gluten free) , but I used to have them all the time – glad to have them back in my life!
So awesome!!! And so thrilled to hear that. Thank you so much for the feedback and kind words Amy – I’m so happy that you enjoyed it and found a gluten-free option that satisfies your cravings ??
I’ve only ever had dutch babies at restaurants (I just assumed they were impossible to make), but I’ve made this twice now and it’s AMAZING! Seriously so good, not difficult to make, and it’s healthy! Thank you for the recipe, Laura!
Yay! So thrilled to hear that! Thank so much for the feedback Brittney!
Best Dutch Baby I’ve ever made/had! I’ve made them for years with wheat flour at first, then after being diagnosed with celiac 12 years ago I tried making them using a dozen different recipes with as many different gluten free flours. This recipe is the best ever. Easy, wonderful texture, flavor – thank you!!!
Thank you so much Colleen! Your feedback means so much to me, and I’m so thrilled that you enjoyed it, especially as someone who has been making other gluten free Dutch baby recipes for a while. Thank you for taking the time to leave your comment! You made my day.
Wow, this looks just stunning! I need to get on the Dutch-baby making bandwagon.
Amazing! Just by the look of it I’m falling in love. Will try it as soon as I can! I can assure you it is not only for breakfast. 🙂
Thanks I will try this recipe, although I know this as a German pancake. (Same thing right?) I love them but I made the mistake of trying to cut down on the egg part but the proper amount of egg is essential!
Oh no… I feel hungry again! :)))) Amazing photos, and amazing dutch baby 🙂
I’m celiac so a gluten-free dutch baby is right up my alley! This looks delicious!! 🙂
This is SO stunning, Laura!! I’ve never tried a dutch baby before, but this recipe is making me want to try it right this very second. BRM’s GF oats are my all-time favorite 🙂
Love the idea of being able to add more grains to breakfast! This is the perfect way to do it and blueberry maple syrup? Oh yes!
Do you think you could use coconut milk or cashew milk instead of whole milk? This looks amazing!
Dutch babies are my FAVORITE!! This looks amazing, Laura! The the addition of oats! 🙂
I haven’t seen a Dutch baby made with rolled oats before – it looks and sounds awesome!!