Gluten Free Dutch Baby with Caramel Sauce
I don’t know about you, but Dutch Babies were never on my radar—even before I went gluten free. But you have to admit, there’s something undeniably charming about a breakfast with a name like “Dutch Baby.” Think of it as a pancake’s more sophisticated cousin—puffed, golden, and just a little bit indulgent. And now, you don’t have to miss out. This Gluten Free Dutch Baby with Caramel Sauce brings all the drama and decadence that makes it just as perfect for a cozy morning as it is for impressing guests.
Jump to RecipeIngredients
Organize the ingredients for the Dutch Baby – gluten free rolled oats, eggs, unsalted butter, whole milk, baking powder, vanilla, cinnamon, kosher salt and confectioners sugar (optional, not shown). For the caramel sauce, light brown sugar, heavy cream, unsalted butter, simple syrup and kosher salt will be needed. The caramel sauce can be made up to 3 days ahead of time, if desired.
Making the Batter
Pre-heat oven to 450 degrees. Place an 8-10” cast iron pan in the oven on the middle rack while the oven is preheating. This will allow the pan to get very hot. Meanwhile, place the 3 eggs and 1 egg white in a blender and blend on high speed until the eggs turn light and frothy, about 2 to 3 minutes. Then add 3/4 cup oats, 2/3 cup milk, 1/4 teaspoon baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt. Blend on high speed for another 1 to 2 minutes or until the batter is very smooth and well combined. The batter will be thin, no worries.
Baking the Dutch Baby
Carefully remove the hot cast iron skillet from the oven (be sure to use pot holders/oven mitts because the pan will be very hot) and place the 4 tablespoons of cubed butter in the pan, it will immediately bubble and begin to melt. Place the skillet back into the oven until the butter just begins to brown (it will smell nutty and fragrant) for 30-45 seconds, watching carefully to avoid burning the butter! Then remove the skillet from the oven again, and swirl the butter so it coats the pan evenly. Working quickly, pour the batter into the center of the pan and immediately place pan back into the oven. Bake for 10 minutes at 450 degrees, then lower oven temperature to 400 degrees and cook for an additional 10 minutes or until the Dutch baby has risen substantially and is golden brown. Approximately 20 minutes total.
Making the Caramel Sauce
While the dutch baby is cooking, prepare the caramel sauce. Simply combine 1 cup light brown sugar, 1/2 cup heavy cream, 1 tablespoon simple syrup, 4 tablespoons butter and 1/4 teaspoon kosher salt in medium-sized pan. Cook over medium heat for about 8-10 minutes, stirring occasionally with a spatula. The caramel will look a bit thin but as it cools it will begin to thicken. Once it somewhat cools, transfer to a small serving bowl.
Gluten Free Dutch Baby with Caramel Sauce
Remove pan from the oven and dust with powdered sugar. Drizzle with the caramel sauce and serve immediately. The skillet will be very hot so be careful and place on a trivet.
Gluten Free Dutch Baby with Caramel Sauce
Equipment
- blender
- cast iron pan
Ingredients
- 3 large eggs + 1 large egg white all at room temp
- ¾ cup Gluten Free Rolled Oats Trader Joe’s or Bob’s Red Mill
- ⅔ cup whole milk
- ¼ teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 4 tablespoons unsalted butter cut into cubes
- confection sugar optional for dusting
Caramel Sauce
- 1 cup light brown sugar softly packed
- 1/2 cup heavy cream
- 1 tablespoon simple syrup (or light corn syrup can also be used)
- 4 tablespoons butter unsalted
- 1/4 teaspoon kosher salt
Instructions
- Pre-heat oven to 450 degrees. Place an 8-10” cast iron pan in the oven on the middle rack while the oven is preheating. This will allow the pan to get very hot.
- While the oven is preheating, make the batter. Place the 3 eggs and 1 egg white in the blender and blend on high speed until the eggs turn light and frothy, about 2 to 3 minutes. Then add 3/4 cup oats, 2/3 cup milk, 1/4 teaspoon baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt. Blend on high speed for another 1 to 2 minutes, or until the batter is very smooth (no lumps) and well combined. The batter will be thin, no worries.
- Carefully remove the hot pan from the oven (be sure to use pot holders/oven mitts because the pan will be very hot) and place the 4 tablespoons of cubed butter in the pan, it will immediately bubble and begin to melt. Place the skillet back in the oven until the butter just begins to brown (it will smell nutty and fragrant) for 30-45 seconds, watching carefully to avoid burning the butter!
- Remove the pan from the oven again and swirl the butter so it coats the pan evenly. Working quickly, pour the batter into the center of the pan and immediately place pan back into the oven. Bake for 10 minutes at 450 degrees, then lower oven temperature to 400 degrees and cook for an additional 10 minutes or until the Dutch baby has risen substantially and is golden brown. Approximately 20 minutes total.
Caramel Sauce
- While the dutch baby is baking, prepare the caramel sauce. Simply combine 1 cup light brown sugar, 1/2 cup heavy cream, 1 tablespoon simple syrup, 4 tablespoons butter and 1/4 teaspoon koshersalt in medium-sized pan. Cook over medium heat for about 8-10 minutes, stirring occasionally with a spatula. The caramel will look a bit thin but as it cools it will begin to thicken. Once it somewhat cools, transfer to a small serving bowl.
To Serve
- Remove pan from the oven and dust the Dutch baby with confectioners sugar. (You'll be serving directly from the pan which is very hot. Place skillet on a trivet.) Drizzle with the caramel sauce and serve immediately.
Notes
Recipe is a hybrid combination from A Beautiful Plate and Southern Fatty.
If you like this recipe, you may also like these other GFchow recipes. Orange Coconut Pancakes, Pumpkin Pancakes, and Amazing GF Crepes.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
