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Gluten Free Blueberry Dutch Babies Photo

Gluten Free Blueberry Dutch Babies Recipe

Sharon L.
Gluten Free Blueberry Dutch Babies are a perfect dish for breakfast or brunch. Topped with blueberries and powdered sugar.
4 from 17 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Gluten Free
Servings 4
Calories 181 kcal

Ingredients
  

  • 3 Egg Room temperature
  • 1/2 cup Milk
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup All-Purpose Gluten Free Flour
  • 1/4 teaspoon Xanthan Gum
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Cinnamon
  • 2 tablespoons Butter Melted
  • 1/4 cup Blueberries Fresh or frozen
  • Powdered Sugar For dusting, optional
  • Pure Maple Syrup For serving

Instructions
 

  • Preheat oven to 425°F and coat a 12-inch cast iron skillet with butter (about two tablespoons).
  • In a large bowl, beat together the eggs, milk and vanilla extract.
  • Sift in the flour, xantham gum, salt and cinnamon. Mix until all the dry ingredients are incorporated. Stir in the melted butter. Batter might be slightly lumpy, which is fine.
  • Pour batter into the prepared skillet. Sprinkle the blueberries on top of the batter, keeping them within two inches of the edge of the pan.
  • Bake for 15 minutes at 425°F then lower the heat to 325°F and bake for 10 more minutes. Dust with powdered sugar before serving, serve immediately.

Nutrition

Calories: 181kcalCarbohydrates: 14gProtein: 7gFat: 10gSodium: 18mgSugar: 3g
Keyword Blueberries, Breakfasts, Brunches, Easy, Gluten Free, Gluten Free Baking, Pancakes
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