Dutch Baby Recipe with Vanilla Peach Sauce
Prep time
Cook time
Total time
This gluten free Dutch baby recipe makes a beautiful Dutch baby pancake coated in buttery vanilla peach sauce. The Dutch baby itself is slightly crispy on the edges, perfectly puffy, and just a bit like custard inside. Can be eaten for breakfast...or dessert!
Recipe type: Breakfast or Dessert
Serves: About 2 servings
  • 1 tablespoon butter
  • ¼ cup rice flour or sorghum flour
  • ¼ cup starch (cornstarch, tapioca starch, arrowroot starch, or potato starch)
  • 3 eggs
  • ½ cup whole milk
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • ½ cups peaches, washed and chopped
  • tablespoons or ¼ cup brown sugar, honey, or maple syrup (depending upon how much sweetness you like—sweeten to taste).
  • tablespoons butter
  • teaspoon vanilla extract
  • teaspoon cinnamon (optional—depends if you like pure unmasked peach flavor or a cinnamon undertone. Your choice. Personally I’m a peach purist)
  1. Preheat the oven to 425 degrees F. Put one 10-inch cast iron pan or 2 5-inch cast iron pans in the oven. And, yes, you can use a 8x8 glass baking dish if you are one of those sad people who don’t use cast iron.
  2. While the oven is heating and so is your pan, combine the flour, starch, eggs, milk, salt, vanilla, and maple syrup and use a hand whisk to mix it all together until lumps are gone and flour is evenly incorporated.
  3. Remove your pan from the oven and swirl your 1 T of butter around in it until the edges and bottom are very well coated. If you’re using two little pans, you may need just a bit more butter. It’s totally okay to have some extra butter drifting around in the bottom of the pan.
  4. Put the pan(s) back in the oven for about 3 minutes, just to allow them to heat back up again.
  5. Whisk the dutch baby mix one more time real quick, remove pans from oven, and pour batter in. Put back in as quickly as possible, set an oven timer for 20 minutes, and DO NOT REOPEN THAT OVEN until the time is up.
  6. Meanwhile, make your peach sauce.
  7. In a saucepan, combine the chopped peaches, sweetener of choice, butter, vanilla extract, and cinnamon (optional). Turn the mix to medium high and bring to a boil, stirring frequently. Boil for about 5 minutes (stirring often), until the peaches are very soft and excess liquid has evaporated.
  8. Remove from heat.
  9. When the 20 minutes are up, check your dutch baby. The top should be golden brown and puffy, and the edges should be pulling away from the pan just a bit. If the top isn't brown enough for your tastes, cook about 5 more minutes. Remove from oven, top with your wonderful peach sauce, add whipped cream (optional, especially do this if you’re eating this for dessert), and devour before your dutch babies lose their divine puffiness.
Recipe by I Am Gluten Free at http://www.imglutenfree.com/dutch-baby-recipe-vanilla-peach-sauce/