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  • Writer's pictureFarmer Amy

Dutch Baby (Gluten Free)

Updated: Jul 30, 2020

A Dutch baby, also known as a puffed pancake, has the texture of a thick crepe but is cooked in the oven instead of a stove top. This allows you to focus your time on fixing coffee, bacon, eggs or a delicious breakfast cocktail to accompany it.

We served ours with a Spicy Black-eyed Susan. Find that recipe here.


½ cup oat flour

½ cup milk

3 eggs

1 pinch salt

1 dash freshly grated nutmeg

2 tablespoons butter


Preheat your oven to 425 with a large cast iron skillet in the oven. Whisk the eggs in a bowl. Add milk, salt, nutmeg and whisk together. Add flour and whisk until smooth like a batter. Once your oven is preheated, pull your skillet out (remembering the pan is hot) and swirl butter in the skillet until melted and coating the pan. Add your batter and cook for 12 minutes or until it starts to brown. Serve hot.

Topping Suggestions: Fresh berries

Confectioners' sugar or whipped cream

Lemon butter

Serves: 2 Prefer our regular Dutch Baby try that recipe here.

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