Grain-Free Dutch Baby Skillet Pancake

A fluffy treat you won't believe is grain-free

Nov 08, 2024

∙ Paid

The Dutch baby pancake is one of those magical dishes that feels like a secret discovered by accident—a mix of pancake, popover, and souffle, with a history as unique as its texture. I first learned it was actually inspired by a German pancake but made popular in the U.S. when a little Seattle café started serving it in the 1900s. Sometimes called a “Bismarck” or “Dutch puff,” the Dutch baby is known for its billowy rise and custardy, eggy center.

My first taste of it was at a friend’s house when I was five, and I still remember how enchanted I felt watching it come out of the oven, puffy and golden, almost like a magic trick. It wasn’t something my mom ever made, so it held a bit of mystery for me.

Dozens Of Failures Over The Years, and How I Nailed It

I’ve tried to make a grain-free version over the years, but grain-free flours are tricky—they’re dense, and the pancake just wouldn’t puff. But recently, Paige and I were in the kitchen, and she came across a tip that changed everything: don’t be alarmed by the runny batter, and definitely don’t add extra flour. Go against your better judgement and just bake it. Just like a popover, it’s the eggs that do the work, creating a light, airy pancake that’s as delicious as I remembered.

I tested this final multiple times to be sure I had it properly mastered before giving it to you here. I made some batches with the Grain-Free Cake Mixes and some without. I also tried to use less ghee than the standard 3-4 tablespoons called for in traditional recipes, and had a lot of findings. Be sure to see my notes in the recipe!

Endless Topping Possibilities

I have been just slightly obsessed the last few weeks with my new High Protein Apple Overnight “Oats,” and I think it’s largely in part to the apples. So I doubled the last batch and saved half to mound atop this skillet pancake. A Dutch baby pancake is the perfect canvas for all kinds of toppings. My kids love the classic combo of powdered sugar and a squeeze of lemon juice for a fresh, simple flavor. But you can also add berries, caramelized bananas, or a drizzle of maple syrup if you want a touch of sweetness. For a cozier feel, try a little whipped coconut cream or Greek yogurt, or go savory with toppings like smoked salmon, chives, and avocado.

The Only Breakfast I’m Making For the Holidays

I’m feeling a little weary going into the holidays, and am hosting Thanksgiving dinner and Christmas morning with my extended family. Normally, I love to do a big buffet with an egg dish, Cinnamon Rolls (Celebrations cookbook), bacon and sausages, hash browns, and fruit. But this year, I will most certainly be making solely this skillet pancake on Thanksgiving morning while we watch the parade. And will likely make it on Christmas morning as well this year after the gift giving, as it is so incredibly easy and impressive! Ok, and maybe a tray of baked bacon.