By Wendy Stoltz / Last Modified On January 15, 2023

A gluten-free dutch baby is a large, puffy pancake rich with pumpkin and spices. This Gluten-Free Pumpkin Dutch Baby is going to be a delicious addition to your breakfast menu.

If you are looking for more pumpkin recipes you might like my Gluten-Free Pumpkin Donuts,  Gluten-Free Pumpkin Bread, or these Gluten-Free Pumpkin Waffles.

Gluten-Free Dutch Baby

Have you ever made a gluten-free dutch baby? Like I mention above it's basically a gluten-free puff pancake baked in a cast iron skillet.

Most gluten-free dutch baby recipes use eggs as the main ingredient so the pancake is a bit on the egg-y side.

If you add the right ingredients you won't taste the egg, you'll only get the nice spongy texture.

We're huge fans of gluten-free pancakes in our house so I knew this gluten-free pumpkin spice dutch baby would be a hit.

I used a combination of flavors to compliment the pumpkin including Rodelle Vanilla Extract, Rodelle Pumpkin Spice Extract, and Rodelle Organic Ceylon Cinnamon.

The combination is out-of-this-world good which is why I was excited to share this recipe with you.

I've gotten several questions on what kind of pan I use when making a gluten-free dutch baby. It's a Finex Cast Iron Skillet and we love it.

It's American made, local to Oregon and it's the best cast iron skillet we've ever owned.

How to make a gluten free dutch baby

1. Add butter to an 11-inch cast-iron skillet and place in the oven while you mix the batter. 
2. In a large mixing bowl whisk the eggs.
3. Add in the remaining ingredients and whisk until well combined and no lumps remain.
4. With a hot pad, pull the skillet out of the oven and pour the batter in.
5. Return the skillet to the oven and bake until the pumpkin dutch baby is puffed and golden brown, about 25 to 28 minutes.
6. Serve warm with your favorite toppings.

Can I make a gluten-free dutch baby without a cast iron skillet?

Yes, you can make a gluten-free dutch baby pancake without a cast iron skillet. Use a regular oven-safe skillet and watch the time for doneness. Because cast iron skillets hold heat better it may take more time for your gluten-free pumpkin spice dutch baby to cook. If you are looking for a good cast iron skillet we love our Finex Cast Iron Skillet (affiliate link).

Do I have to use dairy-free butter and milk in to make a gluten-free dutch baby?

No. You can use dairy butter and your milk of choice in this gluten-free dutch baby. I find that full fat milk, or full fat coconut milk work best but I usually have almond milk on hand so I developed this recipe using almond milk. The different milks won't change the recipe enough to notice. Use your favorite.

I served this gluten-free pumpkin spice baby with fresh whipped coconut cream, a drizzle of pure maple syrup, and a sprinkle of chopped pecans.

It was devoured by my family in minutes. When I was developing this gluten-free dutch baby recipe I had to throw some of it away because I wouldn't stop eating it.

It's that good, I promise.

You can top this gluten-free dutch baby with your favorite toppings. Some other favorite toppings are: fresh cream, applesauce, baked apples, caramel sauce, and honey.

If you keep to toppings that you'd put on a gluten-free pumpkin pancake then you're good to go.

In my experience a gluten-free dutch baby doesn't store well as leftovers. They get a bit soggy. I recommend eating it right away or sharing it. This gluten-free pumpkin spice dutch baby recipe makes enough to serve 4-6 people depending on how big appetites are so plan accordingly.

Why did my gluten-free dutch baby deflate when I pulled it out of the oven?

First off, you didn't do anything wrong. They ALL deflate. The heat in the oven creates steam and helps the dutch baby rise. As soon as you remove it the steam slows and the dutch baby falls flat.

If it's more gluten-free dutch baby recipes then you'll want to check out these Apple Puff Pancakes {Gluten-Free} from My Gluten-Free Kitchen. This blueberry dutch baby from What the Fork Food Blog is also fantastic.

Did you make this gluten-free pumpkin dutch baby recipe? Please stop back by and let me know what you thought. If you have a questions please leave it in the comments and I'll get back to you.

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Yield: 4-6 servings

Gluten-Free Pumpkin Dutch Baby

Print

A large, puffy pancake rich with pumpkin and spices - this Gluten-Free Pumpkin Dutch Baby is going to be a delicious addition to your breakfast menu.

Prep Time 10 minutes

Active Time 28 minutes

Additional Time 10 minutes

Total Time 48 minutes

Ingredients

• 2 tablespoons dairy-free butter (or butter of choice)
• 4 eggs
• ¾ cup almond milk (or milk of choice)
• ¼ cup canned pumpkin purée
• 3 tablespoons granulated sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin spice extract (or two teaspoons pumpkin spice)
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup all-purpose gluten-free flour blend

Instructions

1. Preheat the oven to 425°F.
2. Add butter to an 11-inch cast-iron skillet and place in the oven while you mix the batter. 
3. In a large mixing bowl whisk the eggs.
4. Add in the remaining ingredients and whisk until well combined and no lumps remain.
5. With a hot pad, pull the skillet out of the oven and pour the batter in.
6. Return the skillet to the oven and bake until the pumpkin dutch baby is puffed and golden brown, about 25 to 28 minutes.
7. Cut dutch baby into slices (similar to pie slices) and serve warm.
8. If desired top with your favorite toppings.

Notes

• To measure the gluten free flour, spoon the flour into a measuring cup and then level it.
• You can use your milk of choice in this gluten free dutch baby recipe.

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 225Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 107mgSodium: 250mgCarbohydrates: 26gFiber: 2gSugar: 10gProtein: 6g