This delicious gluten-free Dutch baby is made with oat flour for a hearty, kid-friendly breakfast that’s packed with nutrition. It’s easy enough for weekdays and special enough for holiday brunches!
Quick Look at the Recipe
- 🍽️ Flavor: Hearty, buttery flavor
- ⏱️ Prep Time: 5 minutes
- 🔥 Cook Time: 28 minutes
- 🕒 Ready In: 33 minutes
- 👥 Servings: 4 people
- 🥣 Main Ingredients: Oat flour, eggs, milk (dairy or non-dairy), and coconut oil
- 📋 Protein: 15 grams
- 📖 Dietary Info: Gluten-free, dairy-free, sugar-free
- 👩🍳 Tip: The oat flour adds a heartiness to this Dutch baby without affecting its traditional puffed and custard-like texture.
The Ultimate Breakfast Staple
Dutch babies have been one of my favorite breakfasts as long as I can remember. I grew up eating them, and now that I have kids of my own, I often make them multiple times a week. There aren’t many foods that I can guarantee my toddlers will devour, but this is definitely one of them (it’s right up there with their favorite banana date breakfast cookies).
But honestly, who doesn’t love a good Dutch baby? This is one of my go-to breakfast recipes whether I’m feeding kids or guests, and I know you’ll love it too!
What Makes this Oat Dutch Baby Special?
- Gluten and dairy-free but no one would ever guess!
- No-fail breakfast recipe made with simple, pantry staples.
- Nutrition-packed breakfast both kids and adults will rave over!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, preheat your oven to 400 degrees. Then place the coconut oil in the skillet and put it in the oven while it’s preheating to melt.
Step 2: Next add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl and whisk together until smooth.
Step 3: Once the oven is preheated, pour the batter into the skillet with the melted coconut oil.
Step 4: Bake for 28 minutes or until the edges have puffed up and are just beginning to turn brown. Serve immediately with your favorite toppings!
Expert Tip: Don’t pour the batter into the skillet before the oven is preheated! If you do, the hot skillet will start to bake the edges before you place it in the oven, negatively affecting the texture.
If you’re looking for more gluten-free breakfast recipes, check out my gluten-free apple muffins and oat flour pancakes!
Dutch Baby Topping Ideas
- Homemade compote – Berry compote is my go-to, but apple spice compote and cranberry compote are especially delicious for the holidays. If I serve a Dutch baby with compote, my kids often completely forget about syrup!
- Maple syrup
- Fresh fruit
- Jam or jelly
- Honey
- Powdered coconut sugar – Or regular powdered sugar.
- Whipped cream – I love making food processor whipped cream but it’s also hard to beat whipped coconut cream, especially if you’re dairy free!
- Peanut or cashew butter – A great way to get a little more protein.
Tips for Success
Let the skillet preheat in the oven – This way, the coconut oil is perfectly melted and the Dutch baby will start cooking the instant it hits the pan.
Give an extra quick whisk before pouring the batter – Often, the batter will be ready before the oven has preheated, and it will have to sit for a few minutes. As it sits, the oat flour tends to sink to the bottom of the bowl. Once it’s time to bake, give it another quick whisk before pouring the batter into the skillet.
Don’t open the oven door – If you want to check on your Dutch baby turn on the oven light, but never open the door! This can cause it to deflate while it’s still baking.
FAQs
Yes, you can make a Dutch baby in a 9″ 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.
I’ve tested this Dutch baby multiple ways and have found 6 eggs gives it the very best texture and flavor. However, if you’re short on eggs or want to use up extra, feel free to use 5-8 eggs. It will still be delicious!
It’s completely normal for Dutch babies to deflate once they come out of the oven. To enjoy maximum puffiness, serve immediately.
Yes, you can use regular flour instead of oat flour for this Dutch baby, however, it will no longer be gluten free.
Dutch babies can be stored in the fridge for 2-3 days. For best results, reheat in the oven.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Gluten-Free Dutch Baby
Equipment
Ingredients
- 6 eggs
- 1 cup milk dairy or nondairy
- 1 cup oat flour make sure to use gluten-free oat flour
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- Preheat oven to 400 degrees.
- Put the coconut oil in a 15" cast iron skillet and place it in the preheating oven.1/4 cup coconut oil
- In a large mixing bowl, whisk together the eggs, milk, oat flour, vanilla, and salt until smooth.6 eggs, 1 cup milk, 1 cup oat flour, 1 teaspoon vanilla extract, Dash of salt
- Pour the batter into the skillet with the melted coconut oil and place in the preheated oven.
- Bake for 28 minutes or until the pancake has puffed up and the edges are starting to turn brown.
- Serve immediately with your favorite toppings!
Notes
Recipe Notes:
- If you’re not dairy free, you can substitute butter for the coconut oil.
- If you don’t have a cast iron skillet, you can bake this Dutch baby in a 9″ glass pie pan or 9″x13″ glass baking dish. Keep in mind that using a different pan will affect the texture.
- Leftover Dutch baby will keep in the fridge for 2-3 days. For best results, reheat in the oven.
Topping Ideas:
- Homemade compote
- Maple syrup
- Fresh fruit
- Jam or jelly
- Honey
- Powdered sugar
- Whipped cream
- Nut butter
Nutrition
If you tried this recipe, 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 my favorite staple breakfast recipe. My whole family loves it, and yours will too!