Easy Gluten-free Banana Dutch Baby Pancake with Blueberries

This Gluten-Free Banana Dutch Baby Pancake With Blueberries is so easy! It’s a perfect light and fluffy breakfast that everyone can savor. Dairy-free and Egg-free too.

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My original gluten-free sourdough Dutch pancake (aka German pancake) recipe is such a delicious treat that I decided to make an egg-free version that I could serve at a family brunch. It’s the perfect comforting breakfast that can be on the table in less than 30 minutes.

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Tips for a Perfect Gluten-Free Dutch Baby

I’ve made this recipe many times. Here are some tricks I’ve used to get a crispy and light-browned puff pancake instead of a rubbery flat one!

• Even though Dutch baby pancakes are usually made in a cast iron skillet, I’ve successfully made them in this 8.5-inch round ceramic baking dish. The smaller size of the dish increased the puff and helped the pancake keep its shape.
• Your pan must be hot when you pour in the batter. This is what gives the rise and the crispy edges! Also, you must work quickly to get it back in the oven before the butter begins to cool.

Since I’ve been doing gluten-free baking, I have discovered how important it is to ensure all the ingredients are at room temperature. It helps with the rise and texture of this oven-baked pancake.

If you’re using frozen bananas – thaw them completely before adding to the pancake batter.

Add a touch of color and a hint of sweetness with a sprinkle of this cinnamon sugar mixture.

What type of flour should I use?

In this gluten-free Dutch baby pancake recipe, I used the four-bean flour blend from this cookbook: The Gluten-Free Gourmet Cooks Comfort Foods.

I like the mouth feel of the chickpea flour in the blend and the slightly nutty taste perfectly compliments the bananas in this recipe.

When I was creating this recipe, I experimented with egg substitutes. I found that bananas were able to give this Dutch baby its classic fluffy texture.

You may have heard Dutch baby pancakes called giant pancakes, German pancakes, Bismark pancakes, Dutch puffs, Hooligans, Yorkshire puddings, or American popovers. All of these terms describe an easy and delicious breakfast food that’s a cross between a pancake and a popover. Sweet or savory they are easy to serve for brunch, lunch, or even dessert!

The difference between a Dutch Baby and an American Pancake:

Dutch baby pancakes use a lot more eggs than American pancakes except for this egg-free version which uses bananas. Dutch babies (German pancakes) are baked in the oven, not fried. And, are generally thicker and a bit more dense than regular pancakes.

Banana Dutch Baby Ingredients:

Makes 1 Dutch baby pancake. Serves 2 people.

• Gluten-free flour blend – I like using the four-bean flour blend from The Gluten-Free Gourmet Cooks Comfort Foods cookbook. But other gluten-free flour blends would work as well.
• Non-dairy milk – I use almond milk or coconut milk but any plant-based milk will work.
• Plant-based butter – if you’re not sensitive to dairy, you can use regular butter.
• Salt – enhances the flavors.
• Baking powder – gives it the rise.
• Ripe bananas – are usually sweeter and add more flavor. I like to keep a few ripe bananas in the freezer. They are quick to thaw and mash for this recipe.
• Blueberries– fresh or frozen work equally well – just make sure they are at room temperature before adding them to the top of your batter.
• Cinnamon and sugar to sprinkle on top. This is optional but I find that it adds a bit of flavor and color to this baked gluten-free pancake. Here’s the cinnamon sugar recipe I use.

How to make a gluten-free Dutch Baby:

One of my favorite things about German pancakes is that they are so easy to make! Most are made in a blender or food processor trying to get a very smooth batter with no lumps. In this gluten-free banana Dutch baby pancake recipe, you can mix the batter by hand as long as you let it sit for a few minutes so the flour absorbs the liquid.

1. Preheat oven to 375 degrees F
2. Place the butter in a round baking dish and put it in the oven to melt while you prepare the batter.

3. Mix non-dairy milk, gluten-free flour blend, baking powder, and mashed banana in a bowl. Let it sit for a few minutes.

4. Carefully remove the hot baking dish with melted butter from the oven and add the batter.

5. Top with blueberries and sprinkle with cinnamon sugar before returning it to the oven. Bake for 15 minutes then rotate the dish and bake for an additional 10 minutes or until a toothpick inserted in the middle comes out clean.

6. Remove the dish from the oven and carefully slide the pancake out onto a cooling rack. Serve warm with syrup.

Substitutions:

Because this is a gluten-free and vegan dish, I’ve used bananas instead of eggs. Here are some other variations.

• Use flax eggs or applesauce instead of bananas.
• Non-dairy milk includes almond, coconut, soy, or oat milk but if you don’t need this recipe vegan or dairy-free, you can use regular milk.
• Substitute dairy-free yogurt for the non-dairy milk.
• I like using the gluten-free four-bean flour blend from this cookbook: The Gluten-Free Gourmet Cooks Comfort Foods but you could use any gluten-free flour blend without xanthan gum.

Serving Your Gluten-Free Dutch Baby Pancake

I usually remove the pancake from the pan as soon as it comes out of the oven. It releases easily and I’m able to slide it out onto a wire rack for cooling. This ensures the steam can escape the bottom doesn’t get soggy as it cools.

Slice the pancake into wedges while warm and serve with fresh fruit, a light sprinkle of icing sugar, more cinnamon sugar, and some syrup.

Store leftovers in the refrigerator and reheat in the microwave.

Want another brunch recipe? Check out my easy smashed potatoes, they are crispy, tasty, and naturally gluten-free!