Gluten & Dairy Free Dutch BabyAdapted from Martha Stuart’s recipe & taking on a custard-like texture in the center, this dutch baby recipe is perfect for a lazy Saturday morning.


3 tablespoons Smart Balance Light

3 large eggs

3/4 cup Almond Milk

1/2 cup Pamela’s Artisan Flour Mix (or mix of choice)

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/4 cup granulated sugar

1-2 lemons

powdered sugar


This is about what your baby should look like when it’s ready.


  1. Preheat oven to 450 degrees. This technically works best in a medium cast-iron or ovenproof nonstick skillet, but I use a glass pie pan and it comes out delish. Put 2 tablespoons of the Smart Balance in whatever you are using and put it in the oven while you measure & mix.
  2. In a blender, combine eggs, Almond milk, gluten free flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into very hot skillet or pan; bake until pancake is puffed and lightly browned, about 25 minutes.
  3. Working quickly, dot pancake with 1 tablespoon butter, and squeeze a healthy amount of lemon juice on top. Sprinkle with powdered sugar, slice into wedges, and enjoy

About Sarah Saturday

I am a celiac living in the greater Los Angeles area. Finding gluten-free friendly eats can be rather problematic, but I have learned to adjust, and hope to continue learning new things to share. Living gluten-free is not always easy, but it can be incredibly delicious!

2 responses »

  1. Janet Rörschåch says:

    Is a Dutch Baby similar to a pancake? It sounds so familiar…Pennsylvania Dutch recipe?

    • A Dutch Baby is sometimes referred to as a German Pancake; so to answer your question, yes, very much so! And yet, not at all. It’s like the difference between waffles and pancakes– they can be categorized together but are entirely different.

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