Gluten-Free Fig Dutch Baby Pancake

The perfect fall breakfast, gluten-free fig Dutch baby pancake is a delicious way to start your day. It’s quick, easy, and healthy, so you can make it even on busy weekday mornings!

I love eating with the seasons! Not only is it healthier and more affordable, but it’s a great way to enjoy some less-common produce that I wouldn’t necessarily think of otherwise. Figs are definitely one of those foods!

As this summer slips into fall, the figs are just starting to get ripe here. While many people enjoy them fresh, I think their flavor is best when used in baking and cooking. This gluten-free dutch baby pancake is my favorite easy way to bake with figs, and it makes such a wonderful, quick breakfast any day of the week!

Why You’ll Love Gluten-Free Fig Dutch Baby Pancake

Quick & easy – Gluten-free fig dutch baby pancake comes together in less than 10 minutes, so it’s a great weekday or weekend breakfast option.

Simple, real ingredients – Using only the best ingredients, you can feel great about feeding this to your family!

Full of protein – Made with lots of eggs, oat flour, and dairy these are chock full of protein which makes them the perfect way to start your day!

Cozy fall breakfast – Filled with the rich honey flavor of figs, this pancake makes for a wonderful fall dish.

Topping Ideas for Gluten-Free Fig Dutch Baby Pancake

Half the fun of pancakes are the toppings! Try some of my favorites listed below or get creative with your own ideas.

• Maple syrup
• Chopped fresh figs
• Other fresh fruit
• Honey
• Powdered sugar
• Whipped cream

If you’re in the mood for something a little more savory, try sprinkling some cheese on top! Cheeses such as brie and goat cheese are delicious paired with figs.

How to Store Gluten-Free Fig Dutch Baby Pancake Leftovers

Leftovers can easily be stored in the fridge in an airtight container for 3-5 days. For best results, when you’re ready to eat them, reheat in the oven or toaster oven.

FAQs for Making Gluten-Free Fig Dutch Baby Pancake

Can I use dried figs? – No, dried figs don’t have the same texture as fresh figs and won’t work for this recipe.

Can I use more eggs? – Yes! I think it tastes best made with 6 eggs, however, 7 or even 8 eggs work too. 

Can I use fewer eggs? – This gluten-free fig dutch baby pancake is best with 6 eggs, however, in a pinch you could use only 5 eggs.

Do I have to use a cast iron skillet? – No, you can use a deep dish pie pan or 9″ x 13″ glass baking dish instead. Keep in mind that the difference in pan sizes will have an effect on the texture and thickness of the pancake.

Can I use other flour? – Yes, you can substitute regular flour or einkorn flour for the oat flour, but it won’t be gluten-free or as healthy. 

Can I substitute other fruit? – This recipe also works well for any type of berries or chopped soft fruit (such as peaches). 

What toppings should I use? – You can use any toppings you would eat on regular pancakes! My favorites are homemade whipped cream, maple syrup, and fresh chopped figs.

Tools You May Need

15″ cast iron skillet

Mixing bowl

Measuring cups and spoons

Whisk

Knife

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Ingredients

Eggs – Eggs are one of the primary ingredients of the base of these pancakes and give it that delicious fluffy texture.

Milk – Whole milk is my favorite, but you can use any type of dairy or non-dairy milk you prefer.

Oat flour – You can use either homemade or store bought oat flour. If you need this recipe to be gluten free, make sure to use gluten-free oat flour.

Figs – Fresh figs are a delicate fruit and must be used quickly. Since they won’t ripen properly once picked, make sure you buy them ripe and use them within a few days.

Butter – This gives it a delicious, rich flavor, however, you can substitute coconut oil if you prefer. Unsalted butter is best, but if all you have is salted butter, just skip adding salt to the batter.

Vanilla extract 

Salt – Sea salt or Himalayan 

Toppings of choice – My favorite way to serve a fig Dutch baby is with fresh chopped figs, homemade whipped cream, and maple syrup. There’s no limit to the toppings you could use, so have fun and get creative!

How to Make Fig Dutch Baby Pancake

Start by preheating your oven to 400 degrees. Put the butter in a large cast iron skillet and place in the oven while it’s preheating to melt and brown it. Browned butter is delicious, however, make sure to keep an eye on it so you can remove it before the butter burns!

Slice the figs lengthwise into 3-4 slices per fig, depending on the size, and then set them aside.

Add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl and whisk together until the mixture is smooth. 

Once the oven is preheated, pour the batter into the skillet with the melted butter. Make sure not to pour in the batter before the oven is preheated and you’re ready to bake it! If you do, the hot skillet will start to bake the edges too much before you place it in the oven.

Now, evenly place the fig slices on top of the batter.

Bake for 28 minutes or until the edges are just beginning to turn brown. Once you remove it from the oven the pancake will slightly deflate.

Fig Dutch baby pancakes are best served warm with any delicious toppings of your choice. 

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

More Healthy Breakfast Recipes

Simple Gluten-Free Oat Flour Pancakes

Homemade Maple Granola with Nuts and Cranberries

Gluten-Free Pumpkin Pancakes with Oat Flour

Gluten-Free Oat German Pancakes