An easy, nourishing breakfast, this gluten-free fig Dutch baby has a rich, subtly sweet flavor and a light, custard-like texture. It comes together in just 10 minutes of prep and is the perfect way to enjoy fresh figs.
Quick Look at the Recipe
- 🍽️ Flavor: Buttery and eggy with sweet, honey-like depth
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 28 minutes
- 🕒 Ready In: 38 minutes
- 👥 Servings: 4 people
- 🥣 Main Ingredients: Eggs, milk, butter, oat flour, fresh figs
- 📋 Method: Bake at 400 degrees
- 📖 Dietary Info: Gluten-free, dairy-free option
- 👩🍳 Tip: Oat flour gives this pancake a rich, hearty flavor and tender texture.
The Flavor of Summertime…In 10 Minutes
Even as someone who loves to cook, I know it can get monotonous. One of my favorite ways to keep it fun and exciting is to eat with the seasons just like people have done throughout history. And Dutch babies are one of the best ways to do that!
There’s nothing quite like pulling a cranberry pancake out of the oven on Christmas morning or baking a blueberry cheesecake Dutch baby in the spring.
This fig pancake captures the perfect flavor of late summer and comes together in just a few minutes with a handful of simple ingredients. My kids love it, and I love knowing they’re starting the day with a nourishing breakfast.
Ingredients
Dairy-Free Option
Swap milk for your favorite dairy-free milk and use coconut oil instead of butter.
Tools Needed
Step-By-Step Instructions
Step 1: Preheat 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.
In a large mixing bowl, whisk together the eggs, milk, oat flour, vanilla, and salt.
Step 2: Once the oven is preheated, pour the batter into the skillet with the browned butter.
Step 3: Now evenly place the fig slices on top of the batter.
Step 4: Bake for 28 minutes or until the edges are just beginning to turn golden brown. Once you remove it from the oven, the pancake will slightly deflate. Enjoy!
If you’re looking for more nourishing fig recipes, check out my healthy baked figs and oat fig bars!
Tips for Success
Don’t burn the butter – Browned butter is delicious, however, make sure to keep an eye on it while it’s melting so you can remove it from the oven before it burns!
Wait for the oven to preheat before pouring the batter – To keep the edges from starting to cook, don’t pour the batter into the skillet before the oven is preheated and you’re ready to bake it.
Give it a final quick whisk – The oat flour tends to sink to the bottom of the batter, so, if the batter has sat for a few minutes, give it one last whisk before pouring it into the skillet.
Violet’s Tips for Serving
My favorite toppings for this fig pancake are maple syrup, homemade whipped cream, chopped fresh figs. If you’re in the mood for something a little more savory, try sprinkling brie or goat cheese on top!
FAQs
No, dried figs don’t have the same texture as fresh figs and won’t work in this Dutch baby pancake.
No, you can bake this fig Dutch baby a deep dish pie pan or 9″ x 13″ glass baking dish instead. Keep in mind that the different pan sizes will slightly change the texture and thickness of the pancake.
Yes, over the years I’ve tested this recipe with regular flour, whole wheat, fresh milled, and even einkorn flour instead of oat flour, and it’s turned out delicious every time. If you swap flours, it will no longer be gluten-free.
You can store leftovers in an airtight container in the fridge for 3-5 days. For best results, reheat in the oven.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Gluten-Free Fig Dutch Baby Pancake with Oat Flour
Equipment
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup oat flour certified gluten-free
- 8-10 fresh figs each sliced lengthwise into 3-4 slices
- 1/4 cup unsalted butter
- 1 teaspoon vanilla
- Dash of salt
Instructions
- Preheat 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. Remove once it has browned.1/4 cup unsalted butter
- In a large mixing bowl, whisk together the eggs, milk, oat flour, vanilla, and salt.6 eggs, 1 cup milk, 1 cup oat flour, 1 teaspoon vanilla , Dash of salt
- Once the oven is preheated, pour the batter into the skillet with the melted butter, and evenly place the fig slices on top of the batter.8-10 fresh figs
- Bake for 28 minutes or until the edges are just beginning to turn golden brown. Enjoy!
Notes
Tips
- To keep the edges from starting to cook, don’t pour the batter into the skillet before the oven is preheated and you’re ready to bake it.
- The oat flour tends to sink to the bottom of the batter, so, if the batter has sat for a few minutes, give it one last quick whisk before pouring it into the skillet.
Dairy-Free Option
- Use dairy-free milk
- Use coconut oil instead of butter
Nutrition
If you tried this fig Dutch baby, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is the perfect simple, ancestral breakfast for summertime! If you have any questions on making it or using substitutions, let me know!