Gluten free peach dutch baby pancakes are easy to make and fun to serve! This pancake looks so impressive after it’s cooked. In fact, it’s amazing to think that something so puffy could evolve from such a runny batter! It’s also a great way to use up peaches, especially during the summer. You don’t even have to remove the skins!
I was certain dutch babies were out the window after going gluten free. I completely expected the pancake to come out flat as could be. To my surprise, gluten free worked really well! My results are slightly different each time (I believe due to the nature of the pancake puffing up), but I think that’s the fun part about it. The picture below was taken at a prior date than the rest in this post. As you can see, the peaches remained on top of the batter instead of sinking to the bottom, but it also didn’t puff up as nicely and the batter directly below the peaches didn’t cook as well.
Tips and Tricks:
- Please be careful removing your pan from the oven! The handles are extremely hot. I always leave a pot holder on any handle to remind myself not to accidentally grab it.
- A cast iron pan is perfect for a dutch baby pancake as it maintains and distributes heat well. If you don’t own a cast iron pan, use an oven safe (rated at least up to 425 degrees F) pan. I use the lid to my cast iron pan just like this one: cast iron pan
- I find a more shallow pan, maybe less than 2 inches, works well for allowing the edges of the dutch baby to rise. If you use a deeper pan, the edges may not rise as much, but it will still taste amazing.
- Do you prefer to not crank your oven up on a hot, summer day? Turn your gas grill on to 425 degrees F and cook it just the same on the grill!
- I used my gluten free flour blend in this recipe: Amy’s gluten free flour blend
Please let me know if you made this! Comment below, share a picture on Instagram #justasgoodglutenfree, or share a picture through Pinterest by clicking on any image.
Enjoy!
Gluten Free Peach Dutch Baby Pancake
Ingredients
- 3 eggs
- ½ cup (75 grams) gluten free flour blend
- ⅛ teaspoon guar or xanthan gum omit if in blend
- ½ cup milk
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon vanilla
- ⅛ teaspoon salt
- 1 large peach sliced
- 1 ½ Tbs butter
Toppings
- syrup
- powdered sugargolden
Instructions
- Place a 10 inch cast iron pan (or other oven-proof pan) in your oven and preheat the pan and oven to 425 degrees F.
- In a small mixing bowl, use a whisk to beat the eggs until light and fluffy, approx. 3 minutes. Add the remaining ingredients through salt and beat for another 3 minutes. The batter will be very runny and should contain no lumps.
- Once the oven has preheated, remove the pan from the oven and place 1 ½ Tbs butter in pan, rotating the pan to allow the butter to melt and coat the pan. Carefully lay the peach slices across the bottom of the pan. Pour the pancake batter over the peaches.
- Place back in the oven and bake for 15-17 minutes, or until golden brown.
- Cut into 6 wedges and serve immediately with a drizzle of syrup and/or powdered sugar.
Hey there! Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links. After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you. This allows me to continue creating gluten free recipes for you! Many thanks – Amy
Lindsey
I love Dutch Babies! Not many people have heard of them, but they are delish! I never thought to use peaches, though. Great idea! Thanks for the recipe!