Gluten-Free Blueberry Dutch Baby
By Aran GoyoagaPublished on July 17, 2025
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
It’s important to bring the eggs and milk to room temperature so that the Dutch baby will rise quickly in the oven. We used Mochiko brand sweet rice flour in the recipe, which is available in Asian groceries and many regular supermarkets. Be sure to process the batter just before adding it to the skillet so that the flour mixture doesn’t separate as it sits. Since the pancake will begin to deflate when it leaves the oven, be prepared to serve it immediately after baking.
Instructions
- Adjust oven rack to lower-middle position, place 12-inch cast-iron skillet on rack, and heat oven to 425 degrees.
- Once oven is preheated, process 4 large eggs, 1 cup room-temperature whole milk, ⅔ cup (2⅔ ounces) sweet rice flour, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon grated lemon zest, and ½ teaspoon table salt in blender until very smooth, about 30 seconds. Transfer hot skillet to wire rack and, working quickly, add 3 tablespoons butter, cut into thirds, swirling until melted and bottom of skillet is coated, then pour in batter and scatter 1 cup blueberries over top.
- Return skillet to oven and bake until puffed and golden and blueberries have burst, 17 to 20 minutes. Transfer skillet to wire rack, dust with confectioners’ sugar, and serve immediately.
Time
35 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Regular rice flour is a common substitute for wheat flour in gluten-free recipes, but we preferred sweet (glutinous) rice flour for our Dutch baby. Thanks to its greater amount of amylopectin, it brought a subtle chewiness to the pancake that we enjoyed. To ensure enough structure for a tall puffy rim, we added an extra egg to the batter. Some sugar and a little vanilla and lemon zest enhanced the pancake’s flavor. Blueberries scattered over the batter in the skillet burst in the heat, contributing pops of fruity flavor.
Before You Begin
It’s important to bring the eggs and milk to room temperature so that the Dutch baby will rise quickly in the oven. We used Mochiko brand sweet rice flour in the recipe, which is available in Asian groceries and many regular supermarkets. Be sure to process the batter just before adding it to the skillet so that the flour mixture doesn’t separate as it sits. Since the pancake will begin to deflate when it leaves the oven, be prepared to serve it immediately after baking.
Instructions
- Adjust oven rack to lower-middle position, place 12-inch cast-iron skillet on rack, and heat oven to 425 degrees.
- Once oven is preheated, process 4 large eggs, 1 cup room-temperature whole milk, ⅔ cup (2⅔ ounces) sweet rice flour, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon grated lemon zest, and ½ teaspoon table salt in blender until very smooth, about 30 seconds. Transfer hot skillet to wire rack and, working quickly, add 3 tablespoons butter, cut into thirds, swirling until melted and bottom of skillet is coated, then pour in batter and scatter 1 cup blueberries over top.
- Return skillet to oven and bake until puffed and golden and blueberries have burst, 17 to 20 minutes. Transfer skillet to wire rack, dust with confectioners’ sugar, and serve immediately.
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