Have you ever tried a dutch baby pancake before? This Gluten Free Savory Dutch Baby Pancake just might become your new favorite breakfast or brunch recipe! It’s blend of herbs and delicious toppings makes it a hearty breakfast sure to impress the whole family.
I love to serve this Savory Dutch Baby Pancake topped with fried egg, prosciutto, arugula and green onion to make this dish extra special for breakfast.
What is a Dutch Baby?
A Dutch Baby is a big puff pancake that usually consists of at least egg, milk, flour and butter. To make this recipe gluten and dairy free, we use a few alternative ingredients but it’s still just as delicious. Dutch Babies are usually more egg-y tasting than regular pancakes with a spongy type texture. There are savory or sweet types of Dutch Baby Pancakes but today we’ll focus on the savory type made with herbs and spices.
The Ingredients for Gluten Free Savory Dutch Baby Pancake
Dutch Baby Pancake
- Eggs
- Almond Milk
- Coconut Oil
- Gluten Free 1-to-1 Baking Flour
- Dried Parsley
- Fresh Thyme
- Fresh basil
- Garlic
- Salt & Pepper
Toppings
- Arugula
- Green Onion
- Prosciutto
- Fried Egg
Directions for making Gluten Free Savory Dutch Baby Pancake
- Place an 8-inch oven-safe cast iron skillet on the center rack in the oven. Preheat the oven to 425°F. Let the skillet heat in the oven while you prepare the batter.
- In a medium bowl, add eggs and blend on high with a hand mixer for 30 seconds, until eggs are frothy. Then add the milk and coconut oil and mix until combined.
- In a separate bowl, mix together the flour, herbs, salt and pepper.
- Add the dry ingredients to the egg mixture. Being careful not to overmix. There might be some clumps left in the batter but that’s okay.
- Carefully remove the hot cast iron skillet from the oven and add 1 tbsp of coconut oil to coat the inside of the skillet. Immediately pour half of the batter into the skillet. Bake the dutch baby pancake for 20 minutes, until puffed and browned slightly around the edges. The pancake will deflate once removed from the oven. Top with a fried egg, prosciutto, arugula and green onion if desired. Serve immediately. Repeat the process with the remaining batter.
Tips for Making Dutch Baby Pancakes
Preheat the oven: The oven and skillet need to be hot before adding the batter. Make sure to place your oven-safe cast iron skillet in the oven while it preheats for at least 15 minutes. Use that time to prepare the dutch baby batter.
Don’t open the oven: The dutch baby will puff up while it bakes. It’s important not to open the oven while it’s baking though or the pancake will deflate. Utilize your oven light if you need to check on it during the baking process if needed.
Looking for more delicious breakfast recipes?
Be sure to try our gluten free strawberry almond baked oatmeal or baked blueberry lemon donuts!
If you’ve enjoyed this recipe or any of my others, please leave a review or comment below! Have a great day!
Savory Dutch Baby Pancake (Gluten and Dairy Free)
Ingredients
- 3 eggs room temp
- ¾ cup almond milk room temp
- ¼ cup coconut oil melted and cooled
- ¾ cup gluten free 1-to-1 baking flour
- 1 tsp dried parsley
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh basil chopped
- 2 garlic cloves minced
- 1 tsp salt
- ¼ tsp pepper
Toppings
- fried egg
- prosciutto
- arugula
- green onion
Instructions
- Place an 8-inch oven-safe cast iron skillet on the center rack in the oven. Preheat the oven to 425°F. Let the skillet heat in the oven while you prepare the batter.
- In a medium bowl, add eggs and blend on high with a hand mixer for 30 seconds, until eggs are frothy. Then add the milk and coconut oil and mix until combined.
- In a separate bowl, mix together the flour, herbs, salt and pepper.
- Add the dry ingredients to the egg mixture. Being careful not to over mix. There might be some clumps left in the batter but that’s okay.
- Carefully remove the hot cast iron skillet from the oven and add 1 tbsp of coconut oil to coat the inside of the skillet. Immediately pour half of the batter into the skillet. Bake the dutch baby pancake for 20 minutes, until puffed and browned slightly around the edges. The pancake will deflate once removed from the oven. Top with a fried egg, prosciutto, arugula and green onion if desired. Serve immediately. Repeat the process with the remaining batter.
Notes
- If using a skillet larger than 8-inches, this batter may only be enough to make one large dutch baby pancake.
- Make sure your wet ingredients are room temperature before mixing, this will prevent the coconut oil from clumping.
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