Gluten Free German Pancake (Gluten-Free Dutch Baby + Dairy-Free Option)

This gluten free German pancake has become a family favorite in our home, especially for special occasions like Christmas or Easter morning, or slow weekends when you want a super easy, but also delicious breakfast. This recipe actually goes way back and originates with my husbands family. It was a staple holiday breakfast for him growing up and so when we got married, I knew I had to make a healthier gluten free (dairy free option) version of it.

It is one of those recipes that feels extra special but couldn’t be easier to make. Puffy, golden, and oven-baked to perfection, this dish is also known as a gluten free Dutch baby, Dutch puff, oven pancake, or even a giant popover. No matter what you call it, the end result is the same: an impressive presentation with a fluffy texture and crisp edges that the whole family loves.

Whether you’re gluten free due to celiac disease or simply love trying new recipes, this gluten-free version delivers best results every time.

What Is a German Pancake?

Traditional German pancakes (often associated with Pennsylvania Dutch cooking in the United States) are not like regular flour pancakes. Instead of cooking on a griddle, this puff pancake bakes in a hot oven, climbing up the sides of the skillet and forming a dramatic puffy pancake shape.

Unlike the traditional recipe made with regular flour (all purpose flour), and regular milk, this gluten-free Dutch baby pancake uses a carefully balanced gluten-free flour blend to achieve that classic rise without sacrificing texture.

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Why You’ll Love This Gluten Free German Pancake Recipe

• Naturally oven-baked pancake
• Crispy edges and soft center
• Works in a glass pan, pie plate, casserole dish, or 9-inch cast iron skillet
• Easy to adapt into a dairy-free option by using coconut milk
• A great recipe for brunch or an easy breakfast
• Beautiful enough for guests, simple enough for first thing in the morning

Ingredients You’ll Need

This is the original recipe I use every time:

• 1/4 cup unsalted butter
  or coconut oil for dairy-free
• 6 eggs, room temperature
• 1 cup milk (full fat regular milk, or coconut milk for dairy-free)
• 3/4 cup Bob’s Red Mill gluten-free flour blend (1:1)
• 1 scoop of collagen protein powder (I use and love the Adapt Naturals collagen)
• 1/4 tsp salt

Bob’s Red Mill already contains xanthan gum, tapioca starch, potato starch, and brown rice flour, which acts as the structure and leavening agent replacement in this recipe.

Dairy-Free Dutch Baby Option

To make this a dairy-free Dutch baby

• Swap butter for coconut oil
• Use full-fat coconut milk or almond milk (I prefer coconut milk)

The end result is just as rich, golden, and satisfying.

How to Make this Gluten Free German Pancake

1. Preheat oven to 425°F with your hot pan inside. A preheated oven is essential for a dramatic rise.
2. In a high speed blender add eggs, milk, flour, and salt. Mix just until smooth pancake batter forms. But don’t over mix! Then let batter rest during the next step.
3. Place butter or coconut oil in your hot skillet (or glass pan, pie plate, or casserole dish) and let it melt completely.
4. Carefully remove the hot skillet from the oven, swirl fat around the rim of the skillet, then pour batter in the sizzling pan in a figure 8 motion. This creates peaks and valleys once the pancake puffs up.
5. Return to the hot oven and bake 18–22 minutes until golden brown and dramatically puffed.

Do not open the oven — that burst of heat is what gives you the giant popover effect!

Health Benefits of Each Ingredient

This gluten free German pancake is made with simple ingredients that provide protein, healthy fats, and sustained energy—making it a satisfying delicious breakfast for the whole family.

Eggs

Eggs provide high-quality protein, healthy fats, and help create the signature puffy pancake texture without a traditional leavening agent.

Milk (Regular full fat milk or coconut milk)

Both regular milk and coconut milk work beautifully in this gluten free German pancake, adding moisture, richness, and structure to the batter. Regular milk provides calcium, protein, and vitamin D to support bone health and sustained energy, while coconut milk offers healthy fats that promote fullness and make this recipe easy to adapt into a dairy-free Dutch baby.

From a baking standpoint, both options help create a tender center and contribute to the signature fluffy texture and golden brown finish that make this gluten-free Dutch baby pancake a reliable and popular choice for brunch and special occasions.

Gluten Free Flour Blend

A balanced gluten-free flour blend made with brown rice flour, tapioca starch, potato starch, and xanthan gum allows those with celiac disease or gluten sensitivity to enjoy gluten-free German pancakes with the right structure and fluffy texture.

Butter or Coconut Oil

Both unsalted butter and coconut oil add richness and help your gluten free German pancake rise along the sides of the skillet, creating that dramatic puffy pancake shape with crisp, golden brown edges. Butter provides fat-soluble vitamins like A, D, E, and K, which support nutrient absorption and overall wellness. Coconut oil is a plant-based alternative rich in medium-chain triglycerides (MCTs), which can be used quickly for energy and help you feel full longer. Either option enhances flavor, texture, and browning, making this recipe perfect for special occasions, brunch, or an easy breakfast.

Collagen Powder

Collagen adds a boost of extra protein to this gluten-free Dutch baby pancake and supports joint, skin, and connective tissue health. It also helps you reach your overall protein needs. It’s flavorless and blends seamlessly into the pancake batter. I love and use the Adapt Naturals Bio-Avail Collagen+.

Salt

A small amount of salt enhances flavor and balances sweet toppings like a drizzle of maple syrup and fresh fruit.Tips for Best Results

Tips

• Use room temperature eggs for better rise
• Always start with a hot skillet
• Avoid substituting with almond flour or coconut flour alone — they won’t work the same as a gluten-free flour blend
• Let the batter rest a little bit if needed to reduce bubbles
• Bake until deeply golden brown

Serving Suggestions & Favorite Toppings

Top your skillet pancake with:

• A drizzle of maple syrup
• Fresh fruit or fresh berries
• Powdered sugar
• Coconut whipped cream

These are some of our favorite toppings, and they make this brunch recipe feel extra indulgent.

Final Thoughts

Leftovers can be stored in an airtight container wrapped with plastic wrap for up to 2 days in the fridge. Reheat in the oven for best texture.

Be sure to grab the printable recipe card below so you can save this gluten free German pancake recipe for later. It’s one of my favorite things to serve for special occasions and weekend mornings.

If you love this recipe make sure to check out my Fluffy High Protein Gluten Free Pancakes recipe!

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