Mini Dutch Baby Pancakes with Blueberry Strawberry Sauce (Gluten Free)
Prep time
Cook time
Total time
These gluten free mini dutch babies are cooked in a muffin pan to perfect serving-sized puffiness. Coated with fruit sauce, they are a beautiful and delicious breakfast or coffee accompaniment. And did I mention that they only take like 30 minutes to make? You need these. Now.
Recipe type: Breakfast
Serves: About 1 dozen
  • 1 tablespoon butter, for greasing pan
  • ¼ cup rice flour, sorghum flour, or oat flour (gluten free)
  • ¼ cup potato starch, tapioca starch, arrowroot starch, or cornstarch
  • 3 eggs
  • ½ cup milk
  • pinch salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup, melted honey, or sugar
  • about ½ cup fresh or frozen strawberries, sliced
  • about 1 cup fresh or frozen blueberries
  • 1 tablespoon honey
  • about ¼ cup of water, plus more if using fresh fruit
  1. Preheat the oven to 450 degrees F. Place your muffin pan (not greased yet) in the oven as it warms. When the pan and oven have gotten pretty hot, grease the muffin pan with butter. I've found the easiest way is to just hold a stick of butter and rub it around in each muffin hole. After you've greased the pan, put it back in the oven.
  2. As the oven heats and your pan with it, combine all the ingredients in a blender or the bowl of your electric mixer. Blend/mix well.
  3. Remove the hot pan from the oven and fill each muffin hole about halfway with batter.
  4. Return to the oven and allow to cook on the middle rack for about 15-20 minutes. Do NOT open the oven for at least 15 minutes.
  5. As the dutch babies cook, make the fruit sauce:
  6. Combine the fruit, honey, and water in a saucepan on medium high heat. Stirring occasionally, bring to a slow boil. Once boiling, mash the fruit with a potato masher. Don't mash too're not trying to make jam and you want to keep some of the texture of the fruit.
  7. Boil for another 10 minutes, stirring occasionally, as the dutch babies cook, until most of the liquid has evaporated.
  8. Remove dutch babies from oven and spoon sauce over. Serve. Optional: add whipped cream or, if you're having dessert, ice cream.
Recipe by I Am Gluten Free at