Dutch Baby Pancake in 30 Minutes? Sunday Brunch Made Easy (Gluten-Free Option, Too)!


The Dutchbaby Pancake was developed in the U.S., but it’s derived from the German Pfannkuchen. You’ll need:

  • 4 large eggs
  • 1 cup milk or almond milk
  • 1 cup flour or gluten-free flour
  • 1/4 cup sugar
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • Powdered sugar, for dusting on top before serving
  • Syrup or honey

Here’s how to make it:

  1. Preheat oven to 425 degrees F. Whisk together eggs, milk, flour, granulated sugar, lemon zest, extract and salt in a blender.
  2. Heat a cast-iron skillet over high heat. Add butter and melt. Add batter then scatter with the berries.
  3. Immediately transfer to hot oven until cooked through and top is set, about 15 to 20 minutes.
  4. Scream with delight, then top with powdered sugar and your favorite toppings (honey, syrup, etc.).

Wait – now scream with delight!


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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